Squash and Sage Pasta Bake

Introduction

Squash and Sage Pasta Bake is a cozy, comforting dish that perfectly combines the natural sweetness of roasted squash with the earthy aroma of fresh sage. This creamy pasta bake is ideal for chilly evenings, holiday gatherings, or anytime you crave a satisfying vegetarian meal that feels indulgent yet wholesome.

Why You’ll Love This Recipe

Seasonal Flavors: Highlights the best of autumn with squash and sage.
Creamy and Cheesy: A luscious sauce that’s hard to resist.
Vegetarian-Friendly: A hearty, meatless main dish.
Perfect for Meal Prep: Easy to make ahead and reheat.
Customizable: Adjust the ingredients to suit your taste.

Ingredients

For the Squash:

Butternut Squash (4 cups, cubed): Peeled and diced into bite-sized pieces.
Olive Oil (2 tablespoons): For roasting the squash.
Salt (1 teaspoon): To enhance the flavor.
Black Pepper (1 teaspoon): Freshly ground for best results.

For the Pasta:

Penne or Rigatoni (12 oz): Choose a sturdy pasta to hold the sauce.

For the Sauce:

Butter (3 tablespoons): For a rich base.
All-Purpose Flour (3 tablespoons): To thicken the sauce.
Milk (3 cups): Whole milk for creaminess.
Parmesan Cheese (1 cup, grated): Adds a nutty flavor.
Mozzarella Cheese (1 cup, shredded): For that melty, gooey texture.
Nutmeg (1/4 teaspoon): Optional, for a hint of warmth.

For the Topping:

Fresh Sage Leaves (10-12): Whole or chopped.
Breadcrumbs (1/2 cup): For a crunchy topping.
Olive Oil (1 tablespoon): To crisp the breadcrumbs.

Necessary Tools

Baking Sheet: For roasting the squash.
Large Pot: To cook the pasta.
Saucepan: For preparing the béchamel sauce.
9×13 Baking Dish: To assemble and bake the dish.
Wooden Spoon or Whisk: For stirring the sauce.

Ingredient Swaps and Additions

Squash Variations: Use acorn squash or pumpkin if butternut squash is unavailable.
Cheese Options: Swap mozzarella for Gruyère or add ricotta for extra creaminess.
Gluten-Free: Use gluten-free pasta and breadcrumbs.
Protein Boost: Add cooked chicken, sausage, or chickpeas.
Veggie Extras: Mix in spinach, kale, or mushrooms.

Step-by-Step Instructions

1. Roast the Squash:

Preheat your oven to 400°F (200°C).
Toss cubed squash with olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes, stirring halfway, until tender and caramelized.

2. Cook the Pasta:

Boil a large pot of salted water.
Cook pasta according to package instructions until al dente.
Drain and set aside.

3. Make the Sauce:

Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1-2 minutes until golden.
Gradually add milk, whisking constantly to prevent lumps.
Bring to a simmer and cook until thickened.
Stir in Parmesan, mozzarella, and nutmeg (if using). Season with salt and pepper to taste.

4. Assemble the Pasta Bake:

Reduce oven temperature to 375°F (190°C).
In a large bowl, combine pasta, roasted squash, and cheese sauce.
Transfer to a greased 9×13 baking dish.

5. Add the Topping:

Toss breadcrumbs with olive oil and sprinkle over the pasta.
Arrange sage leaves on top for garnish.

6. Bake:

Bake uncovered for 20-25 minutes until bubbly and golden.

Pro Tips for Success

Roast Squash Evenly: Cut squash into uniform pieces for consistent cooking.
Don’t Overcook Pasta: Keep it al dente to avoid mushy texture.
Warm the Milk: Slightly warm milk before adding it to the roux for a smoother sauce.
Use Fresh Sage: For the most vibrant flavor.
Broil for Extra Crisp: Broil the dish for 2-3 minutes after baking for a crispy topping.

Serving Suggestions

Pair with Salad: Serve with a simple green salad or arugula tossed in lemon vinaigrette.
Bread Side: Add a side of garlic bread or focaccia.
Wine Pairing: Complement with a Chardonnay or light Pinot Noir.
Holiday Table: Include as a side dish for Thanksgiving or Christmas.

Storing and Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through.
Add a splash of milk to refresh the sauce if needed.

Nutritional Information

Approximate nutritional breakdown per serving (1/6th of recipe):

Calories: 420
Protein: 18g
Fat: 18g
Carbohydrates: 50g
Fiber: 4g
Sugar: 6g
Sodium: 480mg

FAQs

1. Can I make this dish ahead of time?

Yes! Assemble the dish and refrigerate it for up to 24 hours before baking.

2. What other herbs can I use?

Thyme or rosemary can be used as alternatives to sage.

3. Can I freeze this pasta bake?

Yes, freeze it before baking for up to 2 months. Thaw in the fridge overnight before baking.

4. How do I prevent the topping from burning?

Cover with foil if the topping browns too quickly during baking.

5. Can I use pre-cut squash?

Absolutely! Pre-cut squash saves time and works just as well.

Conclusion

Squash and Sage Pasta Bake is a deliciously comforting recipe that brings the cozy flavors of fall to your table. Creamy, cheesy, and packed with roasted squash, it’s perfect for a weeknight dinner or special occasion. Try it today and fall in love with its hearty goodness !