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Creamy Cheesy Butternut Squash Sage Pasta Bake

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A comforting pasta bake featuring sweet roasted butternut squash, crispy sage, and a creamy cheese sauce. Perfect for fall and winter weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 15–20 fresh sage leaves
  • 12 oz pasta (rigatoni, penne, or fusilli)
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère or Fontina cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes (about 3 cups). Toss with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  3. Bring a large pot of salted water to a boil. Cook pasta until al dente (1-2 minutes less than package directions). Drain, reserving 1 cup pasta water. Do not rinse.
  4. In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer. Cook 1-2 minutes per side until dark green and crispy. Transfer to a paper towel-lined plate.
  5. In a large skillet or Dutch oven, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Sprinkle flour over butter and whisk constantly for 1-2 minutes until light golden.
  6. Slowly pour in milk while whisking vigorously, then add heavy cream. Continue whisking until thickened, about 3-4 minutes. Reduce heat to low.
  7. Add shredded cheddar, Gruyère (or Fontina), and half the Parmesan. Whisk until melted and smooth. Season with salt, pepper, and nutmeg. If too thick, stir in a splash of reserved pasta water.
  8. Add cooked pasta and roasted butternut squash to the sauce. Gently fold until evenly coated. Add more pasta water if needed.
  9. Transfer mixture to a 9×13-inch baking dish. Spread evenly. Top with remaining Parmesan, panko breadcrumbs, and crumbled crispy sage.
  10. Bake for 15-20 minutes until golden and bubbly. For extra crispiness, broil for 1-2 minutes at the end.
  11. Let rest for 5-10 minutes before serving.

Notes

Don’t skip roasting the squash—it brings out sweetness. Grate your own cheese for a smooth sauce. Undercook pasta slightly to avoid mushiness. Let the bake rest before serving to allow the sauce to set.

Nutrition

Keywords: butternut squash pasta bake, creamy pasta bake, sage pasta, fall pasta recipe, vegetarian pasta bake

Find it online: https://junomeals.com/creamy-cheesy-butternut-squash-sage-pasta-bake/