Butternut squash pasta bake

This butternut squash pasta bake is the cosiest dinner for the fall and winter months, and will be a hit with kids and adults alike. It combines the pasta with fresh mozzarella cheese and squash, but is made without tomatoes for those who aren't able to tolerate.

Pasta always feels like a good idea in my home and is such a go-to dinner. You may also like to see my brown butter zucchini pasta and coriander pesto pasta if you are a lover of comfort food too!

This post was updated with new photos and recipe tips on 25 January 2022.

Ingredients

While this may seem like a longer list, most are pantry staples or what I call 'shopping list staples'. The full list is in the recipe card below, but the main ingredients you will need are:

• Pasta - I tend to use either macaroni (which makes it feel a '*little* like mac and cheese) or fusilli for this dish.
• Butternut squash - the main ingredient of the sauce. I mostly use fresh, but have tried it with frozen squash and it works well.
• Sage and sweet paprika - the main flavours of the bake. I suggest not skimping on the quantities unless you like very subtle flavours as the squash doesn't have a strong taste by itself. I use sweet paprika in the recipe, but if you aren't low histamine then regular paprika is good, but will have a stronger taste (so perhaps adjust quantities).
• Mozzarella - this is optional as the recipe can be made without and so a vegan pasta bake. If using, you want the fresh mozzarella that comes in a packet with liquid rather than hard mozzarella.

Make sure to see the recipe card below for the full ingredients and their quantities!

Step by step instructions

Step 1

Make the pasta according to packet instructions, but take off the heat a minute or two before the given time so it is al dente.

Step 2

In a large saucepan gently cook the onion in olive oil until softened, about 5 minutes, then add the garlic, sweet paprika and sage. Cook for a further 1-2 minutes. Add in your butternut squash, bell pepper and the vegetable stock. Bring to the boil, then reduce to a light simmer. Pour in your coconut milk, stir well and cook for 15 minutes.

Step 3

Transfer the butternut squash mixture to a blender (I use a Nutri-bullet) and blend for a few seconds to a thick sauce. Add a touch more water or stock if it is too thick and a pinch of salt.

Step 4

Pour about a third of the squash puree into an ovenproof dish, then drain your pasta and add to the dish. Pour in the remaining squash puree, stir to combine the sauce in with the pasta, and dot pieces of mozzarella on the top. Season with black pepper, if using.

Step 5

Bake the pasta for 15 minutes, covered. Then remove the covering and bake for a further 10-12 minutes so the cheese is bubbling and the pasta has gone slightly crispy (but not burnt!).

How to serve

I always pair this pasta bake with a fresh green salad, but my sister always insists on coleslaw too. Maybe that's a little odd? But if it works for you, then my tropical coleslaw is one to try!

Equipment needed

• Blender or Nutri-Bullet
• Ovenproof dish (size for 2-3 persons).
• Saucepan.

More pasta dishes

Creamy tahini broccoli pasta

Herbed tahini pasta

Ricotta pasta with a pistachio crumb topping

Broccoli pesto pasta

Brown butter and sage butternut squash pasta

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Recipe

Butternut squash pasta bake

Claire

This butternut squash pasta bake is a real comfort food dinner that will go down well with kids and adults alike. Vegetarian and low histamine. It can also be gluten-free using suitable pasta. Serves 2 very generously.

4.8 from 5 votes

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Dinner, Lunch, Main Dish

Cuisine American, British

Servings 2 servings

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• ½ white onion diced
• 1 garlic clove optional, or more to taste
• 2 cups butternut squash diced to large chunks
• ½ cups yellow bell pepper sliced
• 1 cup vegetable stock
• ½ cup coconut milk
• 1 ¼ cups pasta
• ½ mozzarella ball torn into small pieces
• 2 teaspoon dried sage
• ½ teaspoon sweet paprika
• pinch salt
• pinch black pepper optional

Instructions

 

• Preheat the oven to 180C.
• In a large saucepan gently cook the onion in olive oil until softened, about 5 minutes, then add the garlic, sweet paprika and sage. Cook for a further 1-2 minutes. Add in your butternut squash, bell pepper and the vegetable stock. Bring to the boil, then reduce to a light simmer. Pour in your coconut milk, stir well and cook for 15 minutes.
• Cook your pasta according to packet instructions, but remove from the heat a couple of minutes before full cooking time so it is still al dente.
• Transfer the butternut squash mixture to a blender, add a pinch of salt and blend for a few seconds to a thick sauce. Add a touch more water or stock if it is too thick.
• Pour about a third of the squash puree into an ovenproof dish, then drain your pasta and add to the dish. Pour in the remaining squash puree, and dot pieces of mozzarella on the top. Season with black pepper, if using.
• Bake the pasta for 15 minutes, covered. Then remove the covering and bake for a further 10-12 minutes so the cheese is bubbling and the pasta has gone slightly crispy (but not burnt!).
• Serve immediately and enjoy!

Notes

• Adjust the amount of sage to taste preference. If you prefer a less 'herby' flavour then reduce the sage.
• I suggest using a smaller pasta such as macaroni or fusilli.
• Use gluten free pasta if required.
• Stir the pasta and sauce well when in the ovenproof dish so the pasta is evenly distributed.

 

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients in this butternut squash pasta bake score 0 on the SIGHI list, with the exception of:

• black pepper, which is optional
• garlic, which scores 1. Also optional.
• pasta, for the wheat, which scores 1.

 

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