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.

Spinach, Butternut Squash, and Pasta Bake
Photo: Blaine Moats
Prep Time:
35 mins
Roast Time:
25 mins
Bake Time:
30 mins
Total Time:
1 hr 30 mins
9 cups


  • 1 3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes

  • 2 tablespoon olive oil

  • 6 ounce dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli

  • 3 tablespoon butter

  • ¾ cup finely chopped onion (1 large)

  • 2 cloves garlic, minced

  • 3 tablespoon all-purpose flour

  • 2 ½ cup milk

  • 2 cup shredded Fontina cheese (8 ounces)

  • ½ cup grated Parmigiano-Reggiano cheese (2 ounce)

  • 2 5 ounce packages fresh baby spinach, coarsely chopped

  • 2 tablespoon finely snipped fresh sage

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ cup pine nuts


  1. Preheat the oven to 425°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°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.


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

Nutrition Facts (per serving)

298 Calories
16g Fat
29g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 298
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 393mg 17%
Total Carbohydrate 29g 11%
Total Sugars 6g
Protein 13g
Vitamin C 25.8mg 129%
Calcium 295mg 23%
Iron 2.3mg 13%
Potassium 502mg 11%
Folate, total 112.2mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.2mg

*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.

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