Butternut Squash Pasta Bake – Yummy Toddler Meals

With a creamy butternut squash sauce and the best methodology doable—zero chopping required—this Butternut Squash Pasta Bake is right here to make dinner just a little simpler. It’s like a veggie-packed mac and cheese with a crispy topping for further measure!

This publish is sponsored by Colavita.

Each fall and winter, I look so as to add extra cozy, nutritious recipes to our rotation and this pasta bake is a brand new favourite. It checks the entire packing containers for me: minimal prep time (and no chopping!), vitamin (from the inclusion of butternut squash within the sauce), taste (from the squash and likewise herbs and spices), and yumminess (from cheese and pasta!). It’s an ideal vegetarian meal for teenagers (and oldsters) that may additionally double as a vacation facet dish—it’s an ideal Thanksgiving recipe for teenagers!

This publish is my newest collaboration with Colavita, my favourite supply for Italian pantry staples. The corporate is family-owned and operated and makes pasta, olive oil, beans, sauces, and a lot extra. Use my unique code YUMMY25 of their on-line retailer for 25% off.

(You might also like Taco Pasta, Cheeseburger Pasta, Purple Pepper Pasta, and Tomato Pastina.)

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Substances You Want

Right here’s a take a look at the elements you should make this Butternut Squash Pasta Bake so you understand what to select up from the shop or have available.

• Pasta: Use a brief form of pasta akin to gemelli, penne, rotini, or elbows for best serving of the pasta bake on the finish.
• Butter: I like so as to add just a little butter to the pasta sauce for richness and taste. I exploit unsalted butter however salted will even work.
• Butternut squash puree: Use do-it-yourself butternut squash child meals puree or canned butternut squash puree. They each work the identical, although the canned choice is simpler.
• Grated cheddar cheese: Including grated white cheddar cheese or yellow cheddar cheese provides taste and that creaminess we would like in a pasta bake.
• Grated Parmesan cheese: This cheese provides taste, together with the cheddar.
• Milk: I add entire milk (or heavy cream) to the sauce combination to make sure it could possibly simply stir collectively.
• Thyme, garlic powder, onion powder: This trio of herbs provides sufficient taste to the combination with out including any work. You should use contemporary or dried thyme right here as they each work the identical on this recipe.
• Panko breadcrumbs: So as to add a crispy layer on prime of the pasta bake, I add Panko breadcrumbs which have just a little extra texture than conventional breadcrumbs. I’m utilizing seasoned ones right here for added taste, although plain ones work, too.
• Olive oil spray: The Colavita olive oil spray places the completion on the highest of the pasta bake to make sure that the breadcrumbs bake up crispy.

Step-by-Step Directions

Under is an summary of the Butternut Squash Pasta Bake recipe so you understand what to anticipate from the method. Scroll all the way down to the tip of this publish for the complete recipe, together with the timing and quantities.

Step 1. Cook dinner the pasta based on the package deal instructions till al dente. Drain.

Step 2. Add the pasta together with the opposite elements besides the Panko to a greased baking dish. Stir to mix.

Step 3. Even out the combination, then prime with the Panko. Spray with olive oil.

Step 4. Bake till the highest of the pasta bake is golden brown and the cheese is melted. Serve heat.

Retailer

Retailer leftover Butternut Squash Pasta Bake, coated, within the fridge for as much as 5 days. Heat by way of to serve. You may as well make this forward of time, then cowl with foil and heat by way of in a 350 diploma oven for 10-12 minutes or till the center is gooey and heat.

Greatest Ideas for Success

• Use do-it-yourself Butternut Squash Puree from cubed and roasted or steamed butternut squash or canned butternut squash puree. They each work the identical, although the canned choice is simpler.
• Use a brief form of pasta akin to gemelli, penne, rotini, or elbows.
• Use contemporary or dried thyme. Each work the identical.
• I’m utilizing seasoned Panko right here so as to add just a little further taste.
• To make this dairy-free, use a favourite non-dairy cheese and plain unsweetened non-dairy milk.
• Use mozzarella cheese instead of cheddar should you want. Prime with black pepper or crushed purple pepper flakes for adults and serve with a easy facet salad, spinach salad, Italian sausage, or sliced apples or pears.

I’d love to listen to your suggestions on this recipe should you attempt it, so please remark under to share!

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• Preheat the oven to 425 levels F and grease an 8×8-inch pan.

• Convey a big pot of water to a boil.

• Add the squash and prepare dinner for about 10 minutes or till smooth when poked with a fork. Use a big slotted spoon to switch the squash to a blender, draining off the entire liquid.
• Add the milk, cheese, and a couple of tablespoons butter to the blender with the squash. Puree till fully easy.

• In the meantime, carry the water again to a boil and prepare dinner the pasta based on package deal instructions. Drain.

• Add the drained pasta to the ready pan and stir within the cheese sauce. Sprinkle with the panko. Spray with olive oil.

• Bake for 10 minutes or till the highest is golden brown and crispy. Serve heat.

• Retailer leftover Butternut Squash Pasta Bake, coated, within the fridge for as much as 5 days. Heat by way of to serve. You may as well make this forward of time, then cowl with foil and heat by way of in a 350 diploma oven for 10-12 minutes or till the center is gooey and heat.
• Use do-it-yourself Butternut Squash Puree or canned butternut squash puree. They each work the identical, although the canned choice is simpler.
• Use a brief form of pasta akin to gemelli, penne, rotini, or elbows.
• Use contemporary or dried thyme. Each work the identical.
• I’m utilizing seasoned Panko right here so as to add just a little further taste.
• To make this dairy-free, use a favourite non-dairy cheese and plain unsweetened non-dairy milk.

Energy: 332kcal, Carbohydrates: 47g, Protein: 13g, Fats: 10g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 26mg, Sodium: 317mg, Potassium: 237mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2146IU, Vitamin C: 4mg, Calcium: 174mg, Iron: 1mg