Spinach, Butternut Squash, and Pasta Bake

This healthy, yet comforting casserole features greens and squash alongside the pasta and cheese. Try baby kale or Swiss chard in place of spinach to vary the recipe slightly.

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Reviews (0)

4.0 by 28 people

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  • Makes: 12 servings
  • Serving Size: 3/4 cup each
  • Makes: 9 cups
  • Prep: 35 mins
  • Roast: 25 mins 425°F
  • Bake: 30 mins to 35 mins 350°F

Spinach, Butternut Squash, and Pasta Bake

Directions

  1. Preheat the oven to 425 degrees F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350 degrees F.
  2. Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.
  3. Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

From the Test Kitchen

Prepare as directed through Step 2. Cover and chill up to 24 hours. Preheat oven to 350 degrees F. Bake, covered, for 50 minutes. Top with pine nuts. Bake, uncovered, for 15 to 20 minutes more or until heated through.

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Nutrition Facts (Spinach, Butternut Squash, and Pasta Bake)

  • Per serving:
  • 298 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 38 mg chol. ,
  • 393 mg sodium ,
  • 29 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 13 g pro.
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Reviews (6)

28 Ratings
399 Days Ago
do you think this can be frozen?
426 Days Ago
I added chicken and used extra milk to make more sauce. I felt it needed more seasoning. Added salt and pepper to taste.
775 Days Ago
I have made this 3 times since I saw the recipe and it is amazing. It was a huge hit with the vegetarians at a recent family dinner!
Linda Rossi-MacCallum 1165 Days Ago
I made this last night.....made it exactly as posted and it was incredible!!!!
Jan Duffy Dionne 1505 Days Ago
Why do people change the recipe? I would like a review that tells me about this recipe!
Meghann Becker 1528 Days Ago
I made it with basil instead of sage and provolone instead of Fontina. I also left out the pine nuts but it was still incredibly delicious!

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