Linguica Butternut Squash Pasta Bake Recipe

Name: Linguica Butternut Squash Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (14.5 Ounce Size) Whole Wheat Penne Pasta; 2 cups Butternut Squash, Cubed; 3 cloves Garlic, Cloves Separated, Skin On; 2 Tablespoons Olive Oil For The Sauce Plus More For Drizzling; 1/2 whole Onion, Chopped; 2 whole Parsnips, Peeled And Diced; 1 sprig Rosemary, Leaves Removed And Roughly Chopped; 2 cups Chicken Stock; 2 whole Linguica Sausages, Cut On Bias; 1 cup Shredded Monterey Or Colby Jack Cheese; 1 cup Low-fat Mozzarella Cheese; Salt And Black Pepper To Taste; Parmesan Cheese, Garnish

Servings: persons

1 package (14.5 Ounce Size) Whole Wheat Penne Pasta
2 cups Butternut Squash, Cubed
3 cloves Garlic, Cloves Separated, Skin On
2 Tablespoons Olive Oil For The Sauce Plus More For Drizzling
1/2 whole Onion, Chopped
2 whole Parsnips, Peeled And Diced
1 sprig Rosemary, Leaves Removed And Roughly Chopped
2 cups Chicken Stock
2 whole Linguica Sausages, Cut On Bias
1 cup Shredded Monterey Or Colby Jack Cheese
1 cup Low-fat Mozzarella Cheese
Salt And Black Pepper To Taste
Parmesan Cheese, Garnish

1
Preheat your oven to 375 F. Spray a casserole dish with non-stick cooking spray and set aside.
2
I used a large oval baker but you could use a 9x13 as well.
3
Cook pasta according to the package instructions.
4
Drain the pasta when done.
5
Set aside.
6
Place the butternut squash and garlic cloves on a large sheet pan.
7
Drizzle with olive oil and season with salt and pepper.
8
Bake for 25 minutes or until squash is fork tender.
9
Remove it from the oven and set aside until needed.
10
When the squash is almost done roasting, prepare the base of the sauce.
11
In a heavy bottom soup pot heat 2 tablespoons of olive oil over medium high heat.
12
Add the onion and cook until translucent, 5 minutes.
13
Add the chopped parsnips and cook until tender, about 5 minutes.
14
Add the rosemary and cook, stirring until fragrant about 30 seconds.
15
Turn heat to low.
16
Add the butternut squash and garlic to the pan, stir to combine ingredients.
17
If using a blender or food processor, blend butternut squash mixture in batches with the chicken stock until smooth.
18
Add it back to the pot and season with salt and pepper.
19
Or you can just add the stock to the pot and puree it in the pot using an immersion blender.
20
Add pasta right into the pot with the sauce.
21
Add linguica and the jack cheese to the pasta and stir to incorporate all ingredients.
22
Pour pasta into the prepared casserole dish.
23
Sprinkle mozzarella cheese on top.
24
Bake for 20 minutes until pasta is heated through and cheese is melted.
25
Serve with a sprinkle of Parmesan cheese and a piece of bread.
26
Enjoy!

1466

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (14.5 Ounce Size) Whole Wheat Penne Pasta, 2 cups Butternut Squash, Cubed, 3 cloves Garlic, Cloves Separated, Skin On, 2 Tablespoons Olive Oil For The Sauce Plus More For Drizzling, and more.

Yes, Linguica Butternut Squash Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguica Butternut Squash Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions