BUTTERNUT SQUASH PASTA BAKE😍

Hands down my FAVORITE recipe last fall, and many of yours too! Perfect for Sunday dinners, Friendsgivings, and even could demand a spot on your Thanksgiving table this November. This recipe turns my favorite combo of butternut squash ravioli + sage butter into a Butternut Squash Baked Pasta with a sage breadcrumb topping and BOY OH BOY are you guys gonna wanna make this one ASAP😋

This recipe can easily be made vegan by substituting the cheese with vegan cheese or omitting completely. This makes it perfect to bring to a potluck or even as a vegan/vegetarian side dish for Thanksgiving as most can be made in advance - just make all steps up to the breadcrumb topping and cover with plastic wrap. When you’re ready to serve, reheat in the oven or microwave, top with the breadcrumbs and cheese, and broil before serving.

Serves 5-6 as a side, 4-5 as a main dish.

Ingredients:

For the Butternut Squash Pasta Bake:

• 1 lb rigatoni

• 3 lbs chopped butternut squash (3 12 oz bags of chopped butternut squash from Trader Joe’s)

• 2 shallots, skin on

• 7 large garlic cloves, skin on

• ¼ cup olive oil

• 2-3 sprigs fresh thyme

• 0.75oz fresh sage (about 25 sage leaves)

• 1½ cups vegetable broth

• 1 cup canned coconut milk or half and half 

• ½ cup reserved pasta water

• ¾ cup panko breadcrumbs

• 2 tbsps butter (or olive oil)

• ½ cup mozzarella (or vegan cheese)

• 4 oz ricotta (optional)

Directions:

For the Butternut Squash Pasta Bake:

• Preheat oven to 425 degrees. Keeping the skin on, cut the shallots in half.

• Add chopped squash, shallots, whole garlic cloves, olive oil, thyme, and 10 fresh sage leaves to a large baking sheet. Season with salt and pepper and mix well until everything is coated with olive oil.

• Transfer to oven and bake for 27-30 minutes until squash is tender.

• Meanwhile, bring a large pot of salted water to boil. Add the pasta and stir, cooking 2 minutes less than the package directions. Reserve about ½ cup pasta water and drain.

• Transfer the squash, thyme, and sage leaves to a food processor or blender. Remove the skins off the shallots and garlic and add to the blender with 1 cup vegetable broth and blend until smooth.

• Transfer to the same pot you cooked the pasta in with the coconut milk or half and half, ½ cup vegetable broth, and ½ cup pasta water. Cook for 1-2 minutes and taste, adjusting for any seasoning.

• Add the pasta to the pot and mix through.

• Transfer to a baking dish. If you are not serving immediately, cover with plastic wrap and continue the following steps before serving.

• Chop 15 sage leaves and add to a skillet on medium heat with the butter. After about 1 minute, add in the breadcrumbs and toast until golden brown. Remove from heat.

• Top the pasta with mozzarella cheese, small dollops of ricotta (is using), and the sage breadcrumb mixture.

• Broil for 3-5 minutes until cheese is melted. Serve and enjoy!