Butternut Squash Pasta Bake – Yummy Toddler Food

With a creamy butternut squash sauce and the easiest method possible—zero chopping required—this Butternut Squash Pasta Bake is here to make dinner a little easier. It’s like a veggie-packed mac and cheese with a crispy topping for extra measure!

This post is sponsored by Colavita.

Every fall and winter, I look to add more cozy, nutritious recipes to our rotation and this pasta bake is a new favorite. It checks all of the boxes for me: minimal prep time (and no chopping!), nutrition (from the inclusion of butternut squash in the sauce), flavor (from the squash and also herbs and spices), and yumminess (from cheese and pasta!). It’s a great vegetarian meal for kids (and parents) that can also double as a holiday side dish—it’s a great Thanksgiving recipe for kids!

This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.

(You may also like Taco Pasta, Cheeseburger Pasta, Red Pepper Pasta, and Tomato Pastina.)

Ingredients You Need

Here’s a look at the ingredients you need to make this Butternut Squash Pasta Bake so you know what to pick up from the store or have on hand.

• Pasta: Use a short shape of pasta such as gemelli, penne, rotini, or elbows for easiest serving of the pasta bake at the end.
• Butter: I like to add a little butter to the pasta sauce for richness and flavor. I use unsalted butter but salted will also work.
• Butternut squash puree: Use homemade butternut squash baby food puree or canned butternut squash puree. They both work the same, though the canned option is easier.
• Grated cheddar cheese: Adding grated white cheddar cheese or yellow cheddar cheese adds flavor and that creaminess we want in a pasta bake.
• Grated Parmesan cheese: This cheese adds flavor, in combination with the cheddar.
• Milk: I add whole milk (or heavy cream) to the sauce mixture to ensure it can easily stir together.
• Thyme, garlic powder, onion powder: This trio of herbs adds enough flavor to the mixture without adding any work. You can use fresh or dried thyme here as they both work the same in this recipe.
• Panko breadcrumbs: To add a crispy layer on top of the pasta bake, I add Panko breadcrumbs which have a little more texture than traditional breadcrumbs. I am using seasoned ones here for added flavor, though plain ones work, too.
• Olive oil spray: The Colavita olive oil spray puts the finishing touch on the top of the pasta bake to ensure that the breadcrumbs bake up crispy.

Step-by-Step Instructions

Below is an overview of the Butternut Squash Pasta Bake recipe so you know what to expect from the process. Scroll down to the end of this post for the full recipe, including the timing and amounts.

Step 1. Cook the pasta according to the package directions until al dente. Drain.

Step 2. Add the pasta along with the other ingredients except the Panko to a greased baking dish. Stir to combine.

Step 3. Even out the mixture, then top with the Panko. Spray with olive oil.

Step 4. Bake until the top of the pasta bake is golden brown and the cheese is melted. Serve warm.

How to Store

Store leftover Butternut Squash Pasta Bake, covered, in the refrigerator for up to 5 days. Warm through to serve. You can also make this ahead of time, then cover with foil and warm through in a 350 degree oven for 10-12 minutes or until the middle is gooey and warm.

Best Tips for Success

• Use homemade Butternut Squash Puree from cubed and roasted or steamed butternut squash or canned butternut squash puree. They both work the same, though the canned option is easier.
• Use a short shape of pasta such as gemelli, penne, rotini, or elbows.
• Use fresh or dried thyme. Both work the same.
• I’m using seasoned Panko here to add a little extra flavor.
• To make this dairy-free, use a favorite non-dairy cheese and plain unsweetened non-dairy milk.
• Use mozzarella cheese in place of cheddar if you prefer. Top with black pepper or crushed red pepper flakes for adults and serve with a simple side salad, spinach salad, Italian sausage, or sliced apples or pears.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

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• Preheat the oven to 425 degrees F and grease an 8×8-inch pan.

• Bring a large pot of water to a boil.

• Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.

• Add the milk, cheese, and 2 tablespoons butter to the blender with the squash. Puree until completely smooth.

• Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain.

• Add the drained pasta to the prepared pan and stir in the cheese sauce. Sprinkle with the panko. Spray with olive oil.

• Bake for 10 minutes or until the top is golden brown and crispy. Serve warm.

• Store leftover Butternut Squash Pasta Bake, covered, in the refrigerator for up to 5 days. Warm through to serve. You can also make this ahead of time, then cover with foil and warm through in a 350 degree oven for 10-12 minutes or until the middle is gooey and warm.
• Use homemade Butternut Squash Puree or canned butternut squash puree. They both work the same, though the canned option is easier.
• Use a short shape of pasta such as gemelli, penne, rotini, or elbows.
• Use fresh or dried thyme. Both work the same.
• I’m using seasoned Panko here to add a little extra flavor.
• To make this dairy-free, use a favorite non-dairy cheese and plain unsweetened non-dairy milk.

Calories: 332kcal, Carbohydrates: 47g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 317mg, Potassium: 237mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2146IU, Vitamin C: 4mg, Calcium: 174mg, Iron: 1mg