Butternut Squash Baked Pasta

butter nut squash pasta bake

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

  1. 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.
  2. Mash butternut squash until smooth and add half of the reserved liquid to thin it out.
  3. 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.
  4. 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.


  1. 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.

Cheese mixture

  1. Combine the Spinach, Ricotta and egg.
  2. Season generously with salt and pepper.


  1. Spread a thin layer of butternut squash sauce across the bottom of your dish.
  2. Follow this with a layer of pasta and finally a layer of the cheese.
  3. Repeat until you dish is full or you’ve used up your ingredients and top with some shredded Italian cheese.
  4. Bake in the oven at 350 degrees until cheese is melted.
  5. Serve with Salad and GF Garlic Bread, or all on it’s own.

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