Warm, golden and irresistibly creamy, this butternut squash pasta bake turns simple ingredients into pure comfort. Sweet roasted squash blends with rosemary, sage and crispy pancetta for a rich, velvety sauce that coats every bite of penne. Baked until bubbling and topped with melted fontina and Parmigiano Reggiano, it’s a hearty, crowd-pleasing dish perfect for cozy nights in.
Butternut Squash Pasta Bake
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Ingredients
- 1 box Jovial Brown Rice Penne
- 1/2 Tbsp. Jovial 100% Organic Extra Virgin Olive Oil
- 2 garlic cloves minced
- 4 cups butternut squash cubed
- 1 Tbsp. rosemary
- 1 Tbsp. sage cut into ribbons
- 1/3 cup heavy cream
- 1 cup pancetta cubed
- 1 cup fontina cheese cubed
- 1 cup Parmigiano Reggiano grated
Instructions
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Preheat oven to 350 degrees F and bring large pot of salted water to boil.
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Once boiling, drop in pasta and cook 4 minutes less than box instructions.
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While pasta cooks, heat pot over medium-high heat and toss in cubed pancetta. Cook until fat renders and pancetta browns.
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Remove pancetta and set aside in bowl. Pour out excess fat, leaving about 1 tablespoon in pot. Add 1/2 tablespoon olive oil, lower heat slightly, add cut sage, and fry a few seconds until crunchy. Remove and set aside with pancetta.
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Add garlic and rosemary to pot; cook until fragrant. Add cubed butternut squash and salt; cook a few minutes.
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Add 1/4 cup water, cover with lid and steam until squash is fork-tender (5–10 minutes).
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Use immersion blender to purée squash into paste. Stir in cream, fontina, pancetta and sage until evenly combined.
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Add cooked pasta and mix to coat in sauce. Pour into 9×13-inch baking dish and top with grated Parmigiano Reggiano.
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Bake 30 minutes, then broil 5 minutes or until top is golden and crisp. Serve hot or reheat next day.
Notes
Nutrition
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