Cheesy Butternut Squash Cavatappi Bake

Yes, this healthy casserole recipe has bacon! Unlike most healthy casseroles, this dish features plenty of gooey cheese, pasta, and a sprinkle of bacon -- while still staying healthy!

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 79 people

Rate This!

  • Makes: 6 servings
  • Serving Size: 1 cup
  • Prep: 30 mins
  • Bake: 20 mins to 25 mins 375°F
  • Cook: 8 mins

Cheesy Butternut Squash Cavatappi Bake

Directions

  1. Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
  2. In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
  3. Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
  4. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Cheesy Butternut Squash Cavatappi Bake)

  • Per serving:
  • 334 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 39 mg chol. ,
  • 366 mg sodium ,
  • 42 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 16 g pro.
rate this recipe!
add review

Reviews (11)

79 Ratings
358 Days Ago
1.0
Bomb. I used all the cheese. The Fontina Boars Head cheese comes in 9oz at Ralph's. More bacon also! 5 pieces. This is the perfect fall dish¿¿¿¿
753 Days Ago
Delicious. I used Gouda because I couldn't find a decent fontina, and I chopped up about half a cup of capicola ham and tossed it in there. This is a great basic recipe that you can have fun with by adding different ingredients. I have been trying to incorporate more vegetables into my diet, and the addition of the mashed squash to the pasta sauce fits the bill. Thanks.
1037 Days Ago
For those people saying that the dish is bland - if you are buying AMERICAN fontina, instead of ITALIAN fontina cheese, it will be bland. American fontina is not nearly as rich tasting and creamy as the Italian made fontina!!! If you can't get the Italian, I'd sub for a different cheese altogether - it's that much of a difference!
Marty Mosenfelder-Lizdas 1099 Days Ago
I would add some Hot Italian Sausage!!
Marty Mosenfelder-Lizdas 1099 Days Ago
I would add some Hot Italian Sausage!!
Suzannah Jo 1115 Days Ago
I made this last night and it was a hit! I followed the recipe exactly aside from adding a bit of sharp cheddar along with the fontina. Even my roommate who doesn't like squash loved this! I will most certainly be making this again!
Wanda Yates-rettig 1325 Days Ago
This recipe was great! It really grabs me when people don't follow the recipe and give it a poor review, sigh...at least make it the first time the right way! Anyhow, as written this was really satisfying for all.
Mary Fahey 1448 Days Ago
I made this using real bacon and extra sharp cheddar cheese instead of fontina. It was so bland we didn't bother to finish it. I would have been happier if I had oven- roasted the squash in olive oil, salt and pepper and drizzled it with good balsamic vinegar, sautéed the mushrooms and onions in butter, cubed the cheese and served these ingredients separately. At least then they would have tasted like something, without the pasta and white sauce.
Anonymous 1474 Days Ago
Wasn't sure how this was going to turn out- mostly worried that my teenage son was going to give it a big thumbs down. However, pleasantly surprised that everyone really liked it. Squash gave it a slightly different dimension without screaming healthy. Like others, I substituted a mixture of shredded cheeses on hand rather than using Fontina. Would actually make this again.
Diane Kaul 1475 Days Ago
I really loved this recipe. I made it as directed using Dreamfielf pasta to cut carbs and regular bacon, not low fat. I was really tempted to add more than 2 slices, but was happily surprised it was just enough. The fontina cheese was a little pricier, but so creamy, it was worth it. Add a nice grind of fresh pepper on top and it will be perfect.
tweezethetwit 1476 Days Ago
Great recipe. I made some substitutions to avoid a trip to the store. I used 2+ cups of canned pumpkin instead of the butternut squash and monterey jack instead of the fontina. Next time I would double the amount of green onions saving some to sprinkle over the top. I used 3 strips of pre-cooked bacon. All and all, pretty tasty. Next time I make it -- which I surely will -- I might use one of the reviewer's ideas to add green chiles! For certain, I'll play with it to punch up the flavors!

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close