Pin this A cozy, budget-friendly pasta bake featuring creamy butternut squash, hearty pasta, and a golden cheesy topping—all made in a single pot for easy cleanup and maximum flavor.
I first served this dish on a chilly evening and it instantly became a family favorite—it combines comfort with simplicity perfectly.
Ingredients
- Butternut squash: 1 medium (about 800 g), peeled, seeded, and diced
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Baby spinach: 2 handfuls (optional)
- Dried short pasta: 300 g (penne, fusilli, or rigatoni)
- Milk: 500 ml whole or unsweetened plant-based
- Cheddar cheese: 80 g grated
- Parmesan cheese: 40 g grated (or vegetarian hard cheese)
- Olive oil: 2 tbsp
- Dried thyme: 1 tsp
- Dried chili flakes: 0.5 tsp (optional)
- Salt and black pepper: to taste
- Vegetable broth: 750 ml
- Breadcrumbs: 30 g (optional)
- Additional grated cheese: for topping
Instructions
- Preheat:
- Preheat your oven to 200°C (390°F), or set your broiler/grill to high if finishing on the stovetop.
- Sauté onion:
- In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Add vegetables:
- Stir in garlic, diced butternut squash, thyme, and chili flakes. Cook for 5 minutes until the squash starts to soften.
- Add pasta and liquids:
- Add dried pasta, vegetable broth, and milk. Stir well, season with salt and black pepper, and bring to a gentle simmer.
- Simmer:
- Cover and cook over medium-low heat for about 15–18 minutes, stirring occasionally, until pasta and squash are tender and most liquid is absorbed.
- Mix cheese and spinach:
- Stir in spinach (if using), cheddar, and half the Parmesan. Mix until cheese is melted and mixture is creamy.
- Add topping:
- Sprinkle remaining Parmesan and breadcrumbs (if using) evenly over the top.
- Bake:
- Transfer the pot uncovered to the oven and bake for 10–12 minutes, or until the top is golden and bubbling.
- Rest:
- Let stand for 5 minutes before serving.
Pin this This recipe always brings my family together for a comforting meal that feels both special and simple.
Required Tools
Large ovenproof pot or Dutch oven, chopping board and knife, grater, measuring cups and spoons, wooden spoon.
Allergen Information
Contains dairy (milk cheese) and gluten (pasta breadcrumbs). For nut-free options ensure cheese and plant-based milk are nut-free. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 470 Total Fat 15 g Carbohydrates 68 g Protein 16 g.
Pin this This pasta bake is a perfect comfort food that is easy to prepare and can be adapted to your dietary needs.
Recipe Questions
- → Can I use a different type of pasta?
Yes, short pasta such as penne, fusilli, or rigatoni works well, holding the creamy sauce nicely.
- → Is it possible to make this dish vegan?
Absolutely. Substitute dairy milk with plant-based milk and opt for vegan cheese alternatives to keep it creamy and flavorful.
- → How can I add more protein to this dish?
Incorporate cooked lentils or chickpeas when adding the pasta for a boost in protein and texture.
- → What are some good flavor enhancements?
Fresh herbs like sage or rosemary complement the squash and cheese beautifully and can be stirred in before baking.
- → Is the breadcrumb topping necessary?
No, but breadcrumbs add a pleasant crunch that contrasts the creamy interior; it can be omitted for a softer texture.