Butternut Squash and Sage Pasta Bake Recipe

Introduction

This Butternut Squash and Sage Pasta Bake is a comforting and flavorful dish perfect for cozy dinners. Creamy, cheesy, and infused with fragrant sage, it combines tender squash and penne pasta into a satisfying casserole.

Ingredients

• 1 lb penne
• ¼ cup panko bread crumbs
• ½0 cup unsalted butter
• ½0 cup packed torn fresh sage leaves
• 4 cloves garlic, minced
• 4 cups cubed butternut squash (1-inch cubes)
• 1 cup heavy or whipping (35%) cream
• 1 cup water
• 2 tbsp Better Than Bouillon® Seasoned Vegetable Base
• 2 cups shredded fontina cheese
• 1 cup grated Parmesan cheese, divided

Instructions

1. Step 1: Preheat oven to 400°F.
2. Step 2: Cook penne according to package directions. Reserve ½ cup pasta cooking liquid and drain penne.
3. Step 3: Transfer panko bread crumbs to a small bowl.
4. Step 4: In a large skillet over medium heat, melt the butter. Remove 1 tbsp melted butter and stir it into the panko.
5. Step 5: Add sage and garlic to the remaining melted butter in the skillet. Cook for 1 minute until fragrant.
6. Step 6: Stir in the butternut squash. Cook, stirring occasionally, for 5 to 8 minutes until starting to soften. Stir in cream, water, and seasoned vegetable base; bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 6 to 8 minutes until squash is tender but still slightly firm.
7. Step 7: Toss in the cooked penne and reserved pasta cooking liquid. Stir in fontina and ½ cup Parmesan cheese.
8. Step 8: Transfer mixture to a greased 13 x 9-inch baking dish. Sprinkle with remaining Parmesan and panko mixture.
9. Step 9: Bake uncovered for 15 to 20 minutes until golden brown and bubbling.

Tips & Variations

• Substitute fontina cheese with Swiss cheese for a milder flavor.
• Add ½ cup chopped hazelnuts or walnuts to the pasta topping for extra crunch and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or in the microwave, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like rigatoni, fusilli, or ziti works well in this bake.

Is this recipe suitable for vegetarians?

Yes, this pasta bake is vegetarian as long as the cheese and bouillon are free from animal rennet and meat products.

Butternut Squash and Sage Pasta Bake Recipe

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★★★★★

4.9 from 127 reviews

This comforting Butternut Squash and Sage Pasta Bake features tender cubed butternut squash cooked in a creamy sage-infused sauce, combined with penne pasta and a rich blend of fontina and Parmesan cheeses. Topped with a buttery panko and Parmesan crust, it bakes to a golden, bubbling perfection—perfect for a cozy weeknight meal or festive gathering.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta & Cheese

• 1 lb penne
• 2 cups shredded fontina cheese
• 1 cup grated Parmesan cheese, divided

Topping

• ¼ cup panko bread crumbs
• ½0 cup unsalted butter (about 4 tablespoons)

Sauce & Vegetables

• ½0 cup packed torn fresh sage leaves (about 8–10 leaves)
• 4 cloves garlic, minced
• 4 cups butternut squash, cubed into 1-inch pieces
• 1 cup heavy or whipping cream (35% fat)
• 1 cup water
• 2 tbsp Better Than Bouillon® Seasoned Vegetable Base

Instructions

1. Preheat oven: Preheat your oven to 400°F (204°C) to prepare for baking the pasta dish.
2. Cook pasta: Cook the penne according to package instructions until al dente. Reserve ½ cup of the pasta cooking liquid before draining the pasta to use later in the sauce.
3. Prepare panko topping: Place the panko bread crumbs into a small bowl to prepare the crunchy topping.
4. Melt butter: In a large skillet over medium heat, melt the unsalted butter. Remove 1 tablespoon of the melted butter and stir it into the panko crumbs to moisten them.
5. Sauté sage and garlic: Add the fresh torn sage leaves and minced garlic to the remaining melted butter in the skillet. Cook for about 1 minute until fragrant.
6. Cook butternut squash: Stir the cubed butternut squash into the skillet. Cook, stirring occasionally, for 5 to 8 minutes until the squash starts to soften. Then stir in the heavy cream, 1 cup of water, and the seasoned vegetable base. Bring the mixture to a boil.
7. Simmer: Reduce the heat to medium-low and cover the skillet. Cook, stirring occasionally, for 6 to 8 minutes until the butternut squash is tender but still slightly firm in the center.
8. Combine pasta and cheese: Add the cooked penne and the reserved pasta cooking liquid to the skillet. Stir in the shredded fontina cheese and ½ cup of the grated Parmesan cheese until melted and well combined.
9. Assemble in baking dish: Transfer the pasta mixture to a greased 13 x 9-inch baking dish. Sprinkle the remaining ½ cup grated Parmesan cheese and the buttered panko mixture evenly over the top.
10. Bake: Bake the dish uncovered for 15 to 20 minutes until the topping is golden brown and the casserole is bubbling hot.

Notes

• Fontina cheese can be substituted with Swiss cheese for a different flavor profile.
• For added crunch and flavor, mix in ½ cup chopped hazelnuts or walnuts to the topping before baking.

Keywords: butternut squash pasta bake, sage pasta bake, creamy pasta casserole, vegetarian pasta dinner, baked pasta recipe