Creamy Butternut Squash Pasta Bake

Written By Jillian Schenzel

Let’s make a cozy fall weeknight dinner — Creamy Butternut Squash Pasta Bake.

I always start with my base: fat, garlic, onion, salt, and a few dried herbs. It’s simple, but it’s the backbone of almost every dish I cook.

Ingredients:

  • 1# Pasta

  • 1 large butternut squash (peeled, seeded and diced)

  • 1 stick of butter

  • 1 C milk

  • Salt

  • 1 Tbsp dried thyme

  • 1 tbsp dried parsley

  • 1/2 red onion (diced)

  • 1 tbsp minced garlic

  • 2 tbsp flour

  • 1 tbsp rice vinegar

  • 1/2 tbsp Worcestershire

  • Juice from 1 lemon

  • 1/4 C Parmesan

Saute onion, garlic, salt and spices in a large pot until onion is fragrant and translucent. Add flour and combine. Add milk and combine. Do not scorch. In a separate pot, boil pasta and set aside. Add squash to sauce mixture and simmer for 10-15 minutes or until squash is soft. Quick spin in the blender and then pour over your pasta. Finish with lemon, rice vinegar and worcestershire and parmesan and bake at 350 for 20 minutes.

Jillian Schenzel
Next

Pickled Shrimp Toast