Butternut Squash Pasta Bake

Bake up a taste of fall with this cheesy, buttery pasta bake. Bursting with sweet, nutritious butternut squash and creamy, cheesy sauce with hints of paprika and sage, it's a perfect dinner for a fall day, and the perfect way to use your 9 x 13 in. Advance Select baking pan.

Skill LevelIntermediate

AmountAbout 8-10 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 375°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
Trim off stem end of butternut squash. Cut squash in half lengthwise, then cut each half in half crosswise. Remove seeds from squash. Place squash, skin side up, in a microwave-safe dish. Cook on high 7 minutes. Turn squash over, then cook an additional 7 minutes. If needed, turn squash over again and cook an additional 3-5 minutes or until squash is tender. Let cool 10 minutes.
Meanwhile, in large pot, cook and drain pasta according to package instructions; keep warm.
Scoop squash flesh into the bowl of a food processor and process until smooth. Measure out 2 cups of puree, reserving any remaining puree for another use. Add ricotta cheese and process until smooth and blended.
In large skillet, melt butter over medium heat. Add onion; cook 3-5 minutes or until softened. Add garlic, sage, smoked paprika, and cayenne pepper; cook 2 minutes or until garlic and spices are fragrant. Stir in flour; cook 2 minutes on medium heat, stirring constantly. Whisk milk into flour mixture; cook until bubbling and thickened slightly, stirring constantly. Remove from heat. Stir in butternut squash mixture and salt until smooth. Stir in cooked pasta.
Spoon pasta mixture into prepared pan and sprinkle with shredded cheese and additional sage, if using.
Bake 25-30 minutes or until cheese is bubbly and browned.