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27 Butternut Squash Baked Pasta Recipes: Perfect Fall Comfort

By: Shivani Choudhary
Updated On: October 16, 2024

When fall rolls around, nothing sounds better to me than cozying up with a warm, comforting dish that's in sync with the season. If you're anything like me, you're always looking for new ways to incorporate the season’s best produce into your meals.

That's why I’ve compiled a list of 27 Butternut Squash Baked Pasta Recipes: Perfect Fall Comfort. Butternut squash is an autumn staple, and its sweet, nutty flavor pairs perfectly with pasta. Whether you’re aiming for a quick weeknight dinner or a more elaborate weekend meal, these recipes are sure to hit the spot. From creamy sauces to hearty casseroles, there's something here for everyone.

Butternut Squash Baked Pasta Recipes

1. Creamy Butternut Squash Alfredo Bake

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz pasta (penne or fusilli)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil

Instructions:

  1. Preheat your oven to 375°F.
  2. Cook pasta according to package instructions and set aside.
  3. Toss butternut squash cubes in olive oil, salt, and pepper. Roast for 25-30 minutes or until soft.
  4. Blend roasted squash with heavy cream, garlic, and half the Parmesan until smooth.
  5. In a baking dish, combine cooked pasta with the squash sauce.
  6. Sprinkle remaining Parmesan on top.
  7. Bake for 20 minutes until bubbly and golden.

2. Butternut Squash and Spinach Lasagna

Ingredients:

  • 1 butternut squash, peeled and sliced thin
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 egg
  • 2 cups baby spinach
  • 2 cups shredded mozzarella cheese
  • 1 jar marinara sauce
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook lasagna noodles according to package instructions.
  3. Mix ricotta cheese with egg, salt, and pepper.
  4. In a baking dish, layer marinara sauce, noodles, ricotta mixture, spinach, and butternut squash slices.
  5. Repeat layers until ingredients are used up, finishing with mozzarella cheese on top.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.

3. Butternut Squash Mac and Cheese

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz elbow macaroni
  • 2 cups cheddar cheese, shredded
  • 1 cup milk
  • 3 tbsp butter
  • 2 tbsp flour
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350°F.
  2. Cook macaroni according to package instructions.
  3. Steam or boil butternut squash until tender, then mash or blend until smooth.
  4. In a saucepan, melt butter and stir in flour to form a roux.
  5. Gradually whisk in milk and cook until thickened.
  6. Stir in cheddar cheese and butternut squash puree until smooth.
  7. Combine cooked macaroni with cheese sauce and transfer to a baking dish.
  8. Bake for 20 minutes, until golden and bubbly on top.

4. Butternut Squash and Sage Pasta Casserole

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 8 oz ziti pasta
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 tsp dried sage
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook pasta according to the package directions and set aside.
  3. Roast butternut squash cubes with garlic, olive oil, salt, and pepper for 25-30 minutes or until tender.
  4. Mix ricotta cheese with sage, salt, and pepper.
  5. In a baking dish, layer pasta, roasted butternut squash, and ricotta mixture.
  6. Top with mozzarella cheese.
  7. Bake for 25 minutes until cheese is melted and edges are crispy.

5. Butternut Squash and Chorizo Penne

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz penne pasta
  • ½ pound chorizo sausage, crumbled
  • 1 cup shredded mozzarella cheese
  • 1 can diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook pasta and set aside.
  3. Cook chorizo in a skillet until browned; set aside.
  4. In the same skillet, sauté diced onion and garlic until translucent.
  5. Add diced tomatoes and butternut squash and cook until squash is tender.
  6. Combine cooked pasta, chorizo, and vegetable mixture in a baking dish.
  7. Top with shredded mozzarella cheese.
  8. Bake for 20 minutes until cheese is bubbly and melted.

6. Butternut Squash and Kale Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz fettuccine
  • 2 cups chopped kale
  • 1 cup grated Parmesan cheese
  • 1 cup milk
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook fettuccine according to package directions and set aside.
  2. Steam or boil butternut squash until tender, then blend until smooth.
  3. In a saucepan, sauté garlic until fragrant.
  4. Add milk and butternut squash puree to garlic, stirring until combined.
  5. Toss cooked fettuccine with squash sauce and chopped kale.
  6. Transfer to a baking dish, sprinkle with Parmesan, and bake at 375°F for 20 minutes.

7. Cheesy Butternut Squash Shells

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz large pasta shells
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup marinara sauce
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook pasta shells according to package instructions.
  3. Steam butternut squash until tender, then mash or blend.
  4. Mix mashed squash with ricotta cheese, egg, salt, and pepper.
  5. Stuff pasta shells with squash mixture and arrange in a baking dish with marinara sauce on the bottom.
  6. Sprinkle shredded mozzarella cheese on top.
  7. Bake for 25 minutes until cheese is melted and bubbly.

8. Butternut Squash and Bacon Pasta Bake

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz rigatoni
  • 6 slices bacon, cooked and crumbled
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 onion, diced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook rigatoni according to package instructions.
  3. Roast butternut squash with olive oil, salt, and pepper until tender.
  4. Sauté diced onion until translucent.
  5. Toss cooked rigatoni, roasted squash, crumbled bacon, and sautéed onion in a baking dish.
  6. Pour heavy cream over the mixture and sprinkle with Parmesan cheese.
  7. Bake for 25 minutes until golden and bubbly.

9. Butternut Squash Mushroom Alfredo

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz fettuccine
  • 1 cup sliced mushrooms
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook fettuccine according to package directions.
  2. Steam or roast butternut squash until tender.
  3. Sauté garlic and mushrooms in a saucepan until mushrooms are soft.
  4. Add heavy cream and squash to the pan, stirring until combined.
  5. Toss pasta with sauce and transfer to a baking dish.
  6. Top with grated Parmesan and bake at 375°F for 20 minutes.

10. Butternut Squash and Sausage Bake

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz pasta (your choice)
  • ½ pound Italian sausage, crumbled
  • 1 cup shredded mozzarella cheese
  • 1 jar Alfredo sauce
  • 1 onion, diced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook pasta according to package instructions.
  3. Cook sausage until browned and set aside.
  4. Roast butternut squash with salt, pepper, and olive oil until tender.
  5. Sauté diced onion in the same skillet as sausage.
  6. Combine pasta, sausage, butternut squash, onion, and Alfredo sauce in a baking dish.
  7. Top with mozzarella cheese.
  8. Bake for 20 minutes until cheese is melted and golden.

11. Butternut Squash and Ricotta Stuffed Shells

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz large pasta shells
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1 jar marinara sauce
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook pasta shells according to package.
  3. Roast or steam butternut squash until tender then mash or blend.
  4. Mix mashed squash with ricotta, egg, salt, and pepper.
  5. Stuff pasta shells with squash and ricotta mixture.
  6. Arrange shells in a baking dish with marinara sauce.
  7. Sprinkle mozzarella cheese on top.
  8. Bake for 25 minutes until cheese is bubbly.

12. Butternut Squash and Pesto Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz penne pasta
  • 1 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook penne pasta according to package instructions.
  3. Roast butternut squash cubes with garlic, olive oil, salt, and pepper until tender.
  4. Toss cooked pasta with pesto and roasted squash.
  5. Transfer to a baking dish and sprinkle with mozzarella cheese.
  6. Bake for 20 minutes until cheese is golden and bubbly.

13. Butternut Squash and Goat Cheese Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz fusilli pasta
  • 4 oz crumbled goat cheese
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Fresh thyme leaves
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook fusilli pasta according to package instructions.
  3. Roast butternut squash with garlic, thyme, salt, and pepper until tender.
  4. Combine roasted squash, cooked pasta, heavy cream, and crumbled goat cheese in a baking dish.
  5. Bake for 20 minutes until bubbly and golden brown.

14. Butternut Squash and Broccoli Pasta Bake

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz rotini pasta
  • 2 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook rotini pasta according to package instructions.
  2. Steam or roast butternut squash until tender.
  3. Steam broccoli until bright green and tender.
  4. Mix pasta, butternut squash, and broccoli in a baking dish with milk and garlic.
  5. Sprinkle shredded cheddar cheese on top.
  6. Bake at 375°F for 20 minutes until cheese is golden and bubbly.

15. Butternut Squash Carbonara

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz spaghetti
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 4 slices bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • Black pepper to taste

Instructions:

  1. Cook spaghetti according to package directions.
  2. Steam or roast butternut squash until tender, then mash or blend.
  3. Whisk eggs with Parmesan cheese and black pepper.
  4. Toss hot pasta with mashed squash, egg mixture, and crumbled bacon.
  5. Transfer to a baking dish and bake at 375°F for 10 minutes.

16. Butternut Squash Alfredo Lasagna Rolls

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook lasagna noodles according to package instructions.
  3. Roast butternut squash until tender and mash or blend.
  4. Mix mashed squash with ricotta, egg, salt, and pepper.
  5. Spread mixture on each lasagna noodle and roll up.
  6. Place rolls in a baking dish, cover with Alfredo sauce and mozzarella.
  7. Bake for 25 minutes until cheese is bubbly.

17. Butternut Squash and Shrimp Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz linguine
  • ½ pound shrimp, peeled and deveined
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook linguine according to package instructions.
  2. Sauté shrimp in olive oil with garlic until pink and set aside.
  3. Steam or roast butternut squash until tender and blend with heavy cream.
  4. Toss cooked pasta with squash mixture, shrimp, and Parmesan.
  5. Transfer to a baking dish and bake at 375°F for 15 minutes.

18. Butternut Squash Penne with Spinach

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz penne pasta
  • 2 cups baby spinach
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook penne according to package instructions.
  3. Steam butternut squash until tender and mash or blend.
  4. Mix mashed squash with ricotta, garlic, salt, and pepper.
  5. In a baking dish, layer pasta, squash mixture, and spinach.
  6. Top with mozzarella cheese.
  7. Bake for 20 minutes until cheese is melted and bubbly.

19. Butternut Squash and Chicken Alfredo

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz farfalle pasta
  • 2 cups cooked chicken, shredded
  • 1 cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook farfalle pasta according to package instructions.
  3. Steam or roast butternut squash until tender.
  4. Mix cooked pasta, chicken, squash, and Alfredo sauce in a baking dish.
  5. Top with shredded mozzarella cheese.
  6. Bake for 20 minutes until cheese is golden and bubbly.

20. Butternut Squash and Feta Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz fusilli pasta
  • 1 cup crumbled feta cheese
  • 1 cup milk
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook fusilli pasta according to package instructions.
  3. Steam butternut squash until tender and blend with milk and garlic.
  4. Mix pasta with squash mixture and crumbled feta.
  5. Transfer to baking dish and bake for 20 minutes.

21. Butternut Squash and Sage Tortellini Casserole

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 10 oz cheese tortellini
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 tsp dried sage
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook tortellini according to package instructions.
  2. Roast butternut squash with garlic, olive oil, salt, and pepper until tender.
  3. Mix ricotta cheese with sage, salt, and pepper.
  4. Layer tortellini, roasted squash, and ricotta mixture in a baking dish.
  5. Top with mozzarella cheese.
  6. Bake at 375°F for 25 minutes until cheese is golden and bubbly.

22. Butternut Squash and Prosciutto Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz tagliatelle pasta
  • 4 slices prosciutto, torn into pieces
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook tagliatelle according to package directions.
  2. Roast butternut squash with garlic, salt, and pepper until tender.
  3. Mix roasted squash with heavy cream and Parmesan cheese.
  4. Toss pasta with squash mixture and prosciutto bits.
  5. Transfer to a baking dish and bake at 375°F for 15 minutes.

23. Butternut Squash and Turkey Pasta Bake

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz penne pasta
  • 2 cups cooked turkey, shredded
  • 1 jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook penne pasta according to package instructions.
  3. Roast butternut squash with olive oil, salt, and pepper until tender.
  4. Mix pasta, turkey, squash, and marinara sauce in a baking dish.
  5. Top with shredded mozzarella cheese.
  6. Bake for 20 minutes until cheese is melted and bubbly.

24. Butternut Squash and Gorgonzola Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz rigatoni pasta
  • 1 cup crumbled Gorgonzola cheese
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook rigatoni according to package instructions.
  3. Roast butternut squash with garlic, olive oil, salt, and pepper until tender.
  4. In a saucepan, heat heavy cream and stir in crumbled Gorgonzola until melted and smooth.
  5. Mix cooked pasta, roasted squash, and Gorgonzola sauce in a baking dish.
  6. Bake for 20 minutes until bubbly and golden.

25. Butternut Squash and Mushroom Lasagna

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 9 lasagna noodles
  • 2 cups sliced mushrooms
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups Alfredo sauce
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook lasagna noodles according to package instructions.
  3. Roast butternut squash and sauté mushrooms with garlic, salt, and pepper.
  4. Mix ricotta cheese with salt and pepper.
  5. Layer Alfredo sauce, noodles, ricotta, squash, and mushrooms in a baking dish.
  6. Repeat layers, finishing with mozzarella cheese on top.
  7. Bake for 35 minutes until cheese is golden and bubbly.

26. Butternut Squash and Ham Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz fusilli pasta
  • 1 cup diced ham
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook fusilli pasta according to package instructions.
  3. Steam or roast butternut squash until tender, then blend with milk and garlic.
  4. Mix pasta, squash mixture, and diced ham in a baking dish.
  5. Sprinkle cheddar cheese on top.
  6. Bake for 20 minutes until cheese is golden and bubbly.

27. Butternut Squash and Arugula Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 8 oz penne pasta
  • 2 cups fresh arugula
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cook penne pasta according to package instructions.
  3. Steam or roast butternut squash until tender and mash or blend.
  4. Mix mashed squash with ricotta cheese, garlic, salt, and pepper.
  5. Toss cooked pasta with squash mixture and fresh arugula.
  6. Transfer to a baking dish and top with shredded mozzarella cheese.
  7. Bake for 20 minutes until cheese is melted and bubbly.

Conclusion

I hope you find these butternut squash baked pasta recipes as delightful as I do. Each one offers a unique twist on incorporating this wonderful fall vegetable into comforting dishes. Happy cooking, and enjoy the warm, cozy flavors of fall!

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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