Butternut Squash Pasta Bake

Warm, golden and irresistibly creamy, this butternut squash pasta bake turns simple ingredients into pure comfort. Sweet roasted squash blends with rosemary, sage and crispy pancetta for a rich, velvety sauce that coats every bite of penne. Baked until bubbling and topped with melted fontina and Parmigiano Reggiano, it’s a hearty, crowd-pleasing dish perfect for cozy nights in.

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Butternut Squash Pasta Bake

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 425 kcal

Ingredients

• 1 box Jovial Brown Rice Penne
• 1/2 Tbsp. Jovial 100% Organic Extra Virgin Olive Oil
• 2 garlic cloves minced
• 4 cups butternut squash cubed
• 1 Tbsp. rosemary
• 1 Tbsp. sage cut into ribbons
• 1/3 cup heavy cream
• 1 cup pancetta cubed
• 1 cup fontina cheese cubed
• 1 cup Parmigiano Reggiano grated

Instructions

1. Preheat oven to 350 degrees F and bring large pot of salted water to boil.
2. Once boiling, drop in pasta and cook 4 minutes less than box instructions.
3. While pasta cooks, heat pot over medium-high heat and toss in cubed pancetta. Cook until fat renders and pancetta browns.
4. Remove pancetta and set aside in bowl. Pour out excess fat, leaving about 1 tablespoon in pot. Add 1/2 tablespoon olive oil, lower heat slightly, add cut sage, and fry a few seconds until crunchy. Remove and set aside with pancetta.
5. Add garlic and rosemary to pot; cook until fragrant. Add cubed butternut squash and salt; cook a few minutes.
6. Add 1/4 cup water, cover with lid and steam until squash is fork-tender (5–10 minutes).
7. Use immersion blender to purée squash into paste. Stir in cream, fontina, pancetta and sage until evenly combined.
8. Add cooked pasta and mix to coat in sauce. Pour into 9x13-inch baking dish and top with grated Parmigiano Reggiano.
9. Bake 30 minutes, then broil 5 minutes or until top is golden and crisp. Serve hot or reheat next day.

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts

Butternut Squash Pasta Bake

Amount Per Serving

Calories 425 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 16g80%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 78mg26%

Sodium 713mg30%

Potassium 481mg14%

Carbohydrates 15g5%

Fiber 3g12%

Sugar 3g3%

Protein 18g36%

Vitamin A 10538IU211%

Vitamin C 22mg27%

Calcium 414mg41%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.