This Cheesy Butternut Squash Pasta Bake is a delicious fall dinner! Loaded with cheese and an entire butternut squash, making it so creamy and flavourful!
- 3 cups dried penne pasta
- 1 medium butternut squash
- 1 tbsp olive oil
- 1 1/4 cups cream
- 1 tsp ground sage (more if you like)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 1/2 cups cooked and crumbled bacon
- Preheat your oven to 375 degrees.
- Cut the butternut squash in half lengthwise, scoop out the seeds, then chop the squash into chunks like in the picture above.
- Then lay the squash out on a baking sheet, brush with the olive oil and bake for about 35 minutes, or until the squash is soft.
- After the squash is done baking, use a spoon to scoop out the cooked squash, and add it to a food processor.
- To the squash in the food processor, also add the cream and ground sage, and puree until smooth. Set aside.
- In the mean time cook the pasta according to package directions.
- Once the pasta is cooked, toss it with the butternut squash mixture.
- Add half of the pasta mix to a 9 x 13 lasagna dish.
- Sprinkle on half of the shredded mozzarella cheese, then add the remaining pasta mix.
- Sprinkle on the remaining shredded mozzarella cheese as well as the shredded parmesan cheese.
- Sprinkle on the cooked and crumbled bacon.
- Bake for 25 – 35 minutes, or until the cheese is bubbling.
- Serve and enjoy!
Tip #1! You can use canned fresh pumpkin or leftover squash from dinner the night before to make this recipe even easier! Just use about 2 cups of ready-to-go pureed squash or pumpkin.
Tip #2! If you find the butternut squash sauce too thick, just puree in more cream! You might need to add a touch more sage so not to dilute its flavour with the extra cream.