Spinach, Butternut Squash, And Pasta Bake Recipe

Name: Spinach, Butternut Squash, And Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 2 tablespoons olive oil; 6 ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli; 3 tablespoons butter; 3/4 cup finely chopped onion (1 large); 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 1/2 cups milk; 2 cups shredded Fontina cheese (8 ounces); 1/2 cup grated Parmigiano-Reggiano cheese (2 ounce); 2 5 ounce packages fresh baby spinach, coarsely chopped; 2 tablespoons finely snipped fresh sage; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup pine nuts

Servings: persons

1 3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 tablespoons olive oil
6 ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli
3 tablespoons butter
3/4 cup finely chopped onion (1 large)
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded Fontina cheese (8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (2 ounce)
2 5 ounce packages fresh baby spinach, coarsely chopped
2 tablespoons finely snipped fresh sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup pine nuts

1
Preheat the oven to 425 degrees F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350 degrees F.
2
Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.
3
Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

1030

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: 1 3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes, 2 tablespoons olive oil, 6 ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli, 3 tablespoons butter, and more.

Yes, Spinach, Butternut Squash, And 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!

Spinach, Butternut Squash, And Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions