Cheesy Butternut Squash Pasta
A warm and comforting oven-baked dish, this cheesy butternut squash pasta bake is the mac and cheese you never knew you needed. Sharp cheddar cheese flavors partner with the soft sweetness of butternut squash, onion, and garlic. Topped with buttery breadcrumbs and Parmesan cheese, this hearty dish is perfect for a cool fall evening.
Servings: 8 servings
Ingredients
For the pasta
- 1 onion diced
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 3 cloves garlic minced
- 1 ½ cups chicken stock (or vegetable stock for vegetarian option)
- 1 lb butternut squash peeled and cubed
- 1 cup whole milk
- ½ tsp freshly ground black pepper
- 8 oz cheddar cheese grated
- 12 oz pasta
For the breadcrumb topping
- 1 tbsp unsalted butter melted
- ¾ cup fresh breadcrumbs
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Over medium heat, melt the butter in a 3 ½-qt oven-safe skillet. Once melted, add the onion and ½ tsp kosher salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the garlic and sauté 1 minute. Add the chicken stock and cubed squash. Bring the mixture to a boil and reduce to a simmer. Cover and cook until the squash is fully tender, 15-20 minutes.1 onion, 2 tbsp unsalted butter, 1 tsp kosher salt, 3 cloves garlic, 1 ½ cups chicken stock (or vegetable stock for vegetarian option), 1 lb butternut squash
- While the squash is cooking, prepare the pasta. Bring a large pot of water to a boil, season with salt, and cook the pasta according to the package instructions for al dente.12 oz pasta
- When the squash is tender, remove it from the heat. Pour the squash, any remaining liquid, and the milk into a blender. Leave the vent slightly open and covered with a cloth. Blend on high until the squash is smooth.1 cup whole milk
- Return the blended squash to the skillet. It will be thin. Bring the sauce to a simmer over medium-low heat. Add the shredded cheese, ½ tsp kosher salt, and black pepper, and stir until it is smooth. Remove the sauce from the heat.8 oz cheddar cheese, ½ tsp freshly ground black pepper
- Drain the al dente pasta and add it to the prepared sauce. Stir the pasta and cheese together until combined.
- In a small bowl, combine the melted butter, breadcrumbs, and Parmesan cheese. Mix to combine and sprinkle over the pasta.1 tbsp unsalted butter, ¾ cup fresh breadcrumbs, ½ cup grated Parmesan cheese
- Bake in the preheated 375°F oven until the pasta is bubbling and the breadcrumbs are toasted, 18-22 minutes. Once baked, remove from the oven and serve.
Video
Notes
Preparing the squash is important. Make sure to remove the seeds and peel the squash. This dish requires the sauce to be well-blended and smooth. By removing the peel, the squash has a better consistency. When dicing the squash, be sure to cut it into small, uniform pieces. The smaller the pieces, the quicker it will cook.
Cooking the pasta al dente is vital for creating a good dish. Al dente means the pasta is not fully cooked yet. This is exactly what you want, as the noodles will finish baking in the sauce in the oven.
Vent the top of the canister when blending. Make sure the lid of the canister is on but has an opening for heat to escape while the squash blends. If it doesn't have a place to escape, the heat can build, forcing the lid off the blender and causing a mess.
Nutrition
Serving: 1serving | Calories: 425kcal