Description

A cozy casserole of pasta, roasted butternut squash, and spaghettini squash strands bound in a creamy herb sauce and topped with bubbling cheese.

Ingredients

Scale

1 medium butternut squash (about 2 lb), peeled and cubed

1 medium spaghettini (spaghetti) squash, halved and seeded

12 oz penne or rigatoni

3 tbsp olive oil, divided

1 medium onion, chopped

3 garlic cloves, minced

1 cup heavy cream (or cashew cream/coconut milk)

2 cups shredded mozzarella and parmesan blend

2 tbsp chopped fresh thyme and parsley (or 2 tsp dried Italian herbs)

1/2 cup panko breadcrumbs (optional)

1 tbsp olive oil for breadcrumbs (optional)

1/4 tsp chili flakes (optional)

1/2 tsp kosher salt, plus more for pasta water

1/4 tsp black pepper

Instructions

1. Heat oven to 375°F. Grease a 9×13-inch baking dish.

2. Roast butternut: Toss cubes with 1 tbsp oil, salt, and pepper; bake at 400°F for 25–30 min until golden.

3. Roast spaghettini squash: Brush cut sides with 1 tsp oil; roast cut-side down at 400°F for 35–40 min. Fork into strands.

4. Cook pasta in salted water until al dente; drain.

5. Make sauce: In a skillet, warm 1 tbsp oil. Sauté onion 4–5 min, add garlic 30 sec. Stir in cream, herbs, 1/2 tsp salt, 1/4 tsp pepper; simmer 2–3 min. Stir in 1/2 cup cheese.

6. Assemble: Spread a thin layer of sauce in dish. Add half the pasta, half the butternut, half the squash strands, some sauce, and 1/2 cup cheese. Repeat. Top with remaining cheese.

7. Optional topping: Mix panko with 1 tbsp oil, pinch salt, garlic powder if desired; scatter on top. Add chili flakes if using.

8. Bake at 375°F for 25–30 min until bubbling and golden. Rest 5–10 min, then garnish with parsley and serve.

Prep Time: 25 minutes
Cook Time: 65 minutes

Nutrition

Calories: 520 kcal
Sodium: 620 mg
Fat: 22 g
Carbohydrates: 62 g
Protein: 20 g