Cheesy Butternut Squash Pasta Bake
This Cheesy Butternut Squash Pasta Bake is a delicious fall dinner! Loaded with cheese and an entire butternut squash, making it so creamy and flavourful!
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 3 cups dried penne pasta
- 1 medium butternut squash
- 1 tbsp olive oil
- 1 1/4 cups cream
- 1 tsp ground sage (more if you like)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 1/2 cups cooked and crumbled bacon
Instructions
- Preheat your oven to 375 degrees.
- Cut the butternut squash in half lengthwise, scoop out the seeds, then chop the squash into chunks like in the picture above.
- Then lay the squash out on a baking sheet, brush with the olive oil and bake for about 35 minutes, or until the squash is soft.
- After the squash is done baking, use a spoon to scoop out the cooked squash, and add it to a food processor.
- To the squash in the food processor, also add the cream and ground sage, and puree until smooth. Set aside.
- In the mean time cook the pasta according to package directions.
- Once the pasta is cooked, toss it with the butternut squash mixture.
- Add half of the pasta mix to a 9 x 13 lasagna dish.
- Sprinkle on half of the shredded mozzarella cheese, then add the remaining pasta mix.
- Sprinkle on the remaining shredded mozzarella cheese as well as the shredded parmesan cheese.
- Sprinkle on the cooked and crumbled bacon.
- Bake for 25 – 35 minutes, or until the cheese is bubbling.
- Serve and enjoy!