Real Recipes From Real Home Cooks ®

butternut squash baked penne

★★★★★ 2
a recipe by
Wendy Rusch
Cameron, WI

I already have a butternut squash lasagna recipe on here, and one day one of my favorite bloggers posted a dish like this, saying it was a play on HER butternut squash lasagna recipe...WHY didn't I think of that??? So this is a quicker easier version of my butternut squash lasagna recipe So much easier than making a whole big lasagna!!! But just as good!!! If not better, just because its quicker! :o) *This freezes very well! :o)

★★★★★ 2
serves 4-6
method Stove Top

Ingredients For butternut squash baked penne

  • 1/2 lb
    penne pasta, reg or whole wheat, prepared to package directions
  • 4 Tbsp
  • 1 sm
    onion, minced
  • 3 Tbsp
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    course black pepper
  • 2-3 c
    milk, warmed
  • 1/2 c
    cottage cheese or ricotta
  • 2-3 c
    butternut squash, cooked and mashed
  • 1/2 tsp
    rubbed sage
  • 1/4 tsp
  • 2 c
    fontina, finely shredded
  • 1/2 c
    parmesan, finely shredded
  • crumbled bacon, if desired

How To Make butternut squash baked penne

  • 1
    Prepare your pasta according to package directions. Drain and set aside. While pasta is cooking, heat a large sauce pan over medium heat and add butter, when melted add onions. Whisking occasionally until butter browns and small brown bits appear in the pan. Immediately whisk in flour, salt, pepper and cook 1-2 minutes. Whisk in warmed milk, when flour mixture has incorporated into milk continue to cook and stir until starts to boil, then add cottage cheese, squash, nutmeg and sage, mixing until well combined. The amount of milk will depend on your squash, if it's on the drier side you'll need to add all the milk . At this point taste to see if more seasoning is needed. I tend to add more salt. Stir in 1 cup of Fontina cheese.
  • 2
    Spray a large casserole dish or 9x13 pan. Add pasta to dish and pour sauce over top, use a spoon to fold the sauce into pasta, coating it well. Top with remaining shredded cheeses. Bake at 350 for 20-25minutes or until cheese is golden and bubbly. Garnish with crumbled bacon if desired.
  • 3
    *pumpkin may be substituted for the squash