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This Butternut Squash Pasta is the cozy, creamy vegetarian dinner I crave all fall, with penne tossed in a silky blended squash sauce, savory sauteed kale, and a gooey layer of melted cheese baked right on top. It is just as comforting as our chicken alfredo bake, with a wholesome veggie twist.
The sauce gets all its richness from blended butternut squash, so it tastes indulgent while sneaking in plenty of vegetables.
Butternut Squash Pasta Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 662kcal
- 🌶️ Flavor Profile: Creamy, savory, and slightly sweet with earthy kale and gentle heat
- ✋ Difficulty: Easy, on par with our Tuscan chicken pasta
Quick Answer
Boil diced butternut squash until tender, then blend it with vegetable stock, garlic, parmesan, and olive oil into a smooth, creamy sauce. Saute onion, garlic, and kale, cook penne to al dente, then toss the pasta with the squash sauce and kale. Layer it in a baking dish with mozzarella and bake at 350 degrees for 15 to 20 minutes for the coziest Butternut Squash Pasta.
Jump to:
- Butternut Squash Pasta Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Butternut Squash Pasta
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Butternut Squash Pasta FAQs
- Other Recommended Pasta Recipes
- Butternut Squash Pasta Bake
Why This Recipe Works
Click to see the technique science
- The squash makes its own creamy sauce. Blended butternut squash turns velvety and rich without any heavy cream, so the sauce is lighter than it tastes.
- Kale adds balance. Earthy sauteed kale cuts the sweetness of the squash and adds color, texture, and nutrients.
- Baking pulls it together. A quick bake melts the mozzarella into a gooey, golden top that makes every scoop feel like a special casserole.
- It is naturally vegetarian. This is a satisfying meatless main that even non-vegetarians go back to for seconds.
- The sauce is make-ahead friendly. Blend the squash sauce in advance so weeknight assembly is fast and easy.
Why You’ll Love This Recipe
- It is a cozy, creamy vegetarian main that feels indulgent, perfect next to a slice of our margherita pizza.
- The sauce is secretly packed with veggies, so it is a great way to get more squash and greens on the table.
- It bakes into a comforting, cheesy casserole that reheats well for easy lunches all week.
Key Ingredients
A short list of wholesome ingredients turns into the coziest creamy pasta. Here is what each one brings.
- Butternut Squash: Boiled until tender and blended smooth, it makes a naturally creamy, slightly sweet sauce with no heavy cream needed.
- Penne Pasta: Sturdy tubes that catch the velvety squash sauce in every ridge and hollow.
- Lacinato Kale: Sauteed with onion and garlic, it adds earthy flavor, color, and a healthy dose of greens.
- Parmesan and Mozzarella: Parmesan deepens the sauce, while mozzarella melts on top into a gooey, golden layer.
- Garlic and Red Pepper Flakes: A little garlic and gentle heat keep the squash from tasting flat and add savory warmth.
See recipe card for exact quantities.
Variations and Substitutions
This Butternut Squash Pasta is easy to adapt. Here are a few ways to switch it up.
- Swap the penne for rigatoni, shells, ziti, or any short pasta that holds sauce well.
- Use spinach or Swiss chard in place of kale, or add sauteed mushrooms for extra depth.
- Stir in cooked Italian sausage or shredded chicken to make it heartier.
- Finish with crispy sage, toasted walnuts, or a drizzle of brown butter the way we do for our butternut squash risotto.
How to Make Butternut Squash Pasta
- Boil the diced butternut squash until fork tender, then drain. Add it to a blender with a cup of vegetable stock, the garlic, parmesan, olive oil, and salt, and blend until smooth and creamy, adding more stock to reach the consistency you like.
- Heat the oven to 350 degrees. In a skillet, saute the onion in olive oil until translucent, add the minced garlic until fragrant, then stir in the chopped kale and red pepper flakes and cook just until wilted. Meanwhile, cook the penne to al dente.
- Toss the pasta with three cups of the butternut sauce and the kale until well coated. Spoon half into a greased baking dish, sprinkle with half the mozzarella, add the rest of the pasta and cheese, and bake 15 to 20 minutes until melted and golden on top.
Recipe Tips & Tricks
- Cook the squash until very tender. Fork-soft squash blends into the silkiest, lump-free sauce.
- Add stock gradually. Pour it in a little at a time while blending to control how thick or thin the sauce gets.
- Cook the pasta al dente. It finishes in the oven, so slightly firm penne keeps it from turning mushy.
- Season the sauce well. Squash needs a good amount of salt and a hit of garlic to taste savory, not bland.
- Do not overcook the kale. Saute just until it wilts so it keeps its color and a little bite.
- Make the sauce ahead. It keeps for several days in the fridge and reheats beautifully.
Serving Ideas and Suggestions
This Butternut Squash Pasta is a complete meatless meal, but it is even better with a crisp green salad and some crusty garlic bread on the side.
For a heartier fall dinner, serve it alongside our butternut squash soup or a simple roasted vegetable platter for a cozy, comforting spread.
Leftovers reheat well with a splash of stock or water to loosen the sauce, making this a great meal-prep pasta for busy weeks.
Butternut Squash Pasta FAQs
Yes. Frozen diced butternut squash works great and saves prep time. Boil or steam it until very tender, then blend as directed. You may need a little less stock since frozen squash holds extra moisture.
It is a wholesome, vegetarian meal built on a creamy sauce made from blended squash instead of heavy cream, plus a serving of leafy kale. To lighten it further, go easy on the cheese and olive oil and use whole wheat or chickpea pasta.
Spinach, Swiss chard, or escarole all work well. Add tender greens like spinach near the end since they wilt quickly, and saute heartier greens a bit longer like the kale.
Yes. Make the squash sauce up to three days ahead and refrigerate it. You can also fully assemble the bake, cover, and refrigerate, then bake fresh, adding a few extra minutes since it starts cold.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven with a splash of vegetable stock or water stirred in to bring the creamy sauce back to life.
The blended squash sauce freezes beautifully for up to 3 months. The fully baked pasta can also be frozen, though the texture is best when you freeze just the sauce and assemble fresh.
Love butternut squash? Cozy up with a bowl of our butternut squash soup for another creamy fall favorite.
Butternut Squash Pasta Bake
Ingredients
Butternut Sauce
- 4 cups diced butternut squash
- 1 to 2 cups vegetable stock
- 3 cloves of garlic
- ½ cup grated parmesan cheese
- ¼ cup extra virgin olive oil optional
- Salt to taste
Pasta
- 12 ounces of uncooked penne pasta
- 1 tablespoon extra virgin olive oil
- ½ cup diced onions
- 2 to 3 cloves of minced garlic
- 4 cups chopped lacianto kale also known as dinosaur
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 2/3 cups of shredded mozzarella cheese
Instructions
- Place squash into 6 quarts of water and bring to a boil. Cook until squash is fork tender.
- When squash is tender, drain and transfer to bowl of blender, when it has cooled slightly add in 1 cup of the stock, garlic, parmesan, olive oil and a dash of salt. Blend until smooth and creamy, adding more stock as needed if sauce is too thick or if you like a thinner sauce. Taste and add more salt as needed.
- Transfer to bowl, cover and keep warm.
- Pre-heat oven to 350 degrees and spread oil in a small baking dish.
- While squash is cooking heat oil in a skillet over medium heat. Sauté onions until translucent, add the minced garlic to pan and sauté until fragrant, about one minute.
- Add chopped kale to the pan and sauté until it starts to wilt. Season with salt and pepper to taste. Add a bit of water or vegetable stock as needed to prevent vegetables from sticking to bottom of pan.
- In a large bowl toss the pasta, 3 cups of the butternut sauce and kale until well combined.
- Spoon half of the mixture into the baking dish. Sprinkle on half of the cheese, top with remaining pasta and top with cheese.
- Bake 15 to 20 minutes or until cheese is melted and top starts to brown.
- Allow to cool slightly before serving.
- Have fun and enjoy!!!
Nutrition
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Is it not required to boil the pasta prior to putting into the oven?