Recipes and Cooking Fire-Roasted Squash Bake This meal-prep recipe makes two casseroles so you've got one for now and one to freeze for later. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Bake Time: 15 mins Total Time: 1 hrs Servings: 12 Yield: 24 cups pasta mixture Jump to Nutrition Facts Ingredients 2 14-16 ounce pkg. dried short multigrain pasta, such as penne or rotini 2 pound bulk Italian sausage 6 cup 1/2-inch cubes butternut squash (2 lb.) 1 cup chopped onion 2 15 ounce cans tomato sauce 2 14.5 ounce cans fire-roasted diced tomatoes, undrained ½ cup dry red wine 2 tablespoon balsamic vinegar ½ teaspoon salt ¼ teaspoon freshly ground black pepper Nonstick cooking spray 2 cup shredded smoked mozzarella or Gruyère cheese (8 oz.) ¼ cup chopped fresh basil Directions In an 8-qt. pot cook pasta according to package directions. Drain, leaving pasta in colander. Meanwhile, for sauce, in a 6-qt. Dutch oven cook sausage, squash, and onion over medium-high heat 15 minutes or until squash is tender, stirring occasionally. Stir in next six ingredients (through pepper). Preheat oven to 425°F. Transfer half of the sauce (about 6 cups) to pasta cooking pot. Add half of the cooked pasta (about 9 cups) to sauce in each pan; stir to combine. Line a 3-qt. rectangular baking dish with foil, then plastic wrap; coat plastic wrap with cooking spray. Transfer one portion of pasta mixture to prepared dish. Sprinkle with 1 cup of the cheese. Cover with plastic wrap coated with cooking spray, then foil. Freeze until firm. Remove frozen mixture from baking dish. Store in freezer up to 2 months. Coat another 3-qt. rectangular baking dish with cooking spray. Transfer remaining portion of pasta mixture to prepared dish. Sprinkle with remaining 1 cup cheese. Bake 15 minutes or until heated through and cheese is starting to brown. Sprinkle with basil before serving. To Reheat Coat a 3-qt. rectangular baking dish with cooking spray. Remove foil and plastic wrap from frozen pasta mixture; return mixture to prepared dish. Thaw in refrigerator 24 to 48 hours. Preheat oven to 375°F. Bake, covered with foil, 10 minutes. Bake, uncovered, 20 minutes more or until heated through and cheese is starting to brown. Sprinkle with basil before serving. Rate it Print Nutrition Facts (per serving) 536 Calories 17g Fat 73g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 536 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 35% Cholesterol 56mg 19% Sodium 1019mg 44% Total Carbohydrate 73g 27% Total Sugars 8g Protein 23g Vitamin C 31.9mg 160% Calcium 225mg 17% Iron 5.7mg 32% Potassium 618mg 13% Folate, total 170.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.