Oh, butternut squash – how I love you. As a kid I never was served butternut squash. While I became more adventurous the older I got, something about squash didn’t appeal to me (probably the texture – I hate mushy food). After hearing my dietetic friends rave about butternut squash this and butternut squash that, I figured I had to break down and give it a chance. How had I been missing out on this heavenly food for so long?!? I was in love instantly. Then I added sage to it and I was in heaven. Ever since I have been making squash dishes a regular occurrence in our house. Since I don’t like mushy foods, I usually use the squash as a sauce or a component of the meal, but don’t often eat it plain. Since I’ve fallen in love with squash, our garden is always full of winter squash and sage plants.
This dish is a simple way to throw together a delicious casserole. Using squash as the sauce cuts out the sodium and sugar often added to other pasta sauces. You don’t need to bake it in the oven unless you choose to put the cheese on to (and who doesn’t love cheese, right?).
Butternut Squash Pasta Bake
- 1 cup dried whole grain pasta (8 ounces), prepare
- 1 medium red onion, diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 4 cups cooked butternut squash*, cubed
- Milk (amount needed will vary)
- 1/8 cup dried sage or 1/4 cup fresh sage, diced
- 1 package frozen spinach (10 ounces), thawed
- 1/4 cup pepitas or other seeds
- 4 ounces part-skim mozzarella cheese, shredded
- salt and pepper to taste
- Preheat oven to 350F. Spray a 9×13 pan with cooking spray and set aside.
- Saute the onion in olive oil. Add the vinegar and mix well. Continue to cook down to desired consistency. Set aside.
- In a food processor, place all of the squash. Pulse/process until desired consistency. Add milk to think the mixture if needed.
- Add the sage and pulse to mix well. Add salt and pepper to taste.
- Add the spinach and pulse until combined. Add the onions and pulse until combined.
- Pour the sauce mixture over the pasta and mix well. Transfer to a the prepared dish.
- Top the dish with seeds and then shredded cheese.
- Bake at 350F for 25 minutes, or until the cheese is melted.
*Tip – preparing winter squash can be a pain. To save time, I dedicate 1 weekend day in the fall to prepare cups of squash. After they are cooked, I portion them into quart freezer bags, so they are ready to go when I need them. I usually portion 1/2 of the squash cubed and 1/2 of the squash already pureed or mashed up.