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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/butternut-squash-and-sage-pasta-bake-recipe/