This baked pasta is creamy, sweet, and cheesy and it really hits the spot on a cool fall evening. I was a little dubious about this recipe because I’ve had questionable results with Butternut Squash in the past, but it turned out to be a pretty big hit at my house.
This recipe is only slightly altered from Gina’s Butternut Squash and Spinach Lasagna Rolls because I’ve never had the patience for lasagna layering, and I wanted this to be gluten free and as quick to
prepare as possible.
Fair warning – I made this on a weeknight because I was feeling ambitious, but this might be best suited for a weekend. There are several steps and while it’s not incredibly time consuming it does generate a lot of dishes for a Monday night. Still – totally worth the effort.
Butternut Squash Baked Pasta
Butternut Parmesan Sauce:
- 1 lb butternut squash, peeled and diced
- 1 teaspoon olive oil
- ¼ cup shallots, minced
- 2 cloves garlic, minced
- 2 tbsp fresh grated Parmesan cheese
- salt and pepper
- 1 package of gluten free noodles. I used Tinkyada’s brown rice spirals.
- 1 bunch of spinach, chopped
- 300 g ricotta cheese
- ¼ cup fresh grated Parmesan cheese
- 1 large egg
- salt and pepper
- Shredded Italian Blend Cheese
- 1 tablespoon parsley, minced
Butter Nut Squash Sauce
- Bring a pot of salted water to a boil. Add butternut squash and cook until soft. Strain, reserving 1 cup of the water and set aside.
- Mash butternut squash until smooth and add half of the reserved liquid to thin it out.
- While this is happening warm the olive oil in a pan and soften the onion and garlic – this should take 4 or 5 minutes on medium low.
- Add the squash to the softened onion and garlic, add some of your reserved water to thin it out to the desired thickness and remove from heat.
- I used the same pot to prepare the pasta per the package directions – reducing cooking time by a quarter because the pasta will continue cooking in the oven.
- Combine the Spinach, Ricotta and egg.
- Season generously with salt and pepper.
- Spread a thin layer of butternut squash sauce across the bottom of your dish.
- Follow this with a layer of pasta and finally a layer of the cheese.
- Repeat until you dish is full or you’ve used up your ingredients and top with some shredded Italian cheese.
- Bake in the oven at 350 degrees until cheese is melted.
- Serve with Salad and GF Garlic Bread, or all on it’s own.