Butternut Squash Pasta BakeButternut Squash Pasta BakeButternut Squash Pasta BakeIn a little over a week, M and I will be traveling to Illinois and Texas for a whirlwind holiday adventure. Given the last time we saw everyone was for the wedding, I’m excited to spend time relaxing and just enjoying the time spent with good company. I’ve felt a bit out of sorts recently and I think it is partially due to missing out on some of the holiday festivities (and also because usually around this time of year I got a month long break- not so much since I work for myself now!)

At any rate, I thought I’d share these beauty of a pasta dish. I love using pureed squash and root vegetables as a sauce (perfect for those times tomatoes aren’t on hand.) Minus the roasting of the squash, this dish comes together rather easily and is a perfect accompaniment to the holiday meal (because really, I’m all about the side dishes.)

Butternut Squash Pasta Bake

Butternut Squash Pasta Bake

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 40 mins
  • Yield: 2-4


  • 1 medium butternut squash
  • 4 ounces dried whole wheat shell pasta
  • 1 medium shallot, diced
  • 1 tablespoon minced sage
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable broth
  • 3/4 cup fresh ricotta*
  • 2 ounces grated mozzarella


  1. Preheat oven to 425˚. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill with 1/4″ water. Bake butternut squash until tender, 45-55 minutes. Remove from oven and let cool slightly.
  2. While the squash bakes, bring a pot of water to a boil with a pinch of salt. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375˚.
  3. From the butternut squash, measure out 2 cups of the squash. Place in a food processor along the shallot, sage, salt, and pepper. Pulse until squash is smooth. Add in vegetable broth and pulse until well combined.
  4. In a small baking dish, place 1/3 of the squash puree in the bottom. Add 1/2 the noodles followed by the ricotta. Top the ricotta with the next 1/3 of the sauce, then the remaining noodles. Finish with remaining sauce and shredded mozzarella.
  5. Bake pasta for 25-30 minutes at 375˚. Cheese should be browning. Remove and serve warm.


1. This dish would work well with any type of squash puree, pumpkin, or sweet potatoes.

2. *For more flavor, ricotta can be subbed out for blue cheese or gorgonzola

3. Any small shape of pasta would work- I usually use what I have on hand.


* This post was sponsored and for which I was compensated. All thoughts and opinions are my own. I appreciate your support as these post help keep Naturally Ella running and sharing delicious recipes. Grain Foods Foundation shares information about including whole grains in a healthy diet. Be sure to check out Grains for your Brain for more information and recipes!