Roasted Butternut Squash Pasta Bake

Serves 8-10 | Finish in 1 hour 10 minutes

Roasted winter vegetables are tossed with a faux creamy pasta mixture, topped with plenty of parmesan then baked until browned and bubbly.


1 small butternut squash peeled and cubed into bite sized chunks,
1 red bell pepper chopped,
1 red onion sliced thin,
2 Tbsp. olive oil,
2 tsp. Instantly Fresh Sage,
½ tsp. salt,
¼ tsp. pepper,
1 lbs whole wheat penne pasta,
1 c. chopped spinach,
1 c. grated parmesan cheese plus ½ c. for topping,
2 tsp. Instantly Fresh Garlic,
½ c. plain Greek yogurt,
1 egg,


Preheat the oven to 400 degrees.

Toss together the first 7 ingredients and lay in a single layer on a baking sheet.

Roast in the preheated oven 40 minutes. Squash should be browned and tender.

Cook the pasta until al dente and drain.

In a large bowl toss the cooked pasta with the remaining ingredients.

Gently toss in the roasted vegetables and pour it all into a large casserole dish.

Top with the reserved ½ c. of parmesan and bake 15-20 minutes or until the top is browned.

Throw on some wool socks and dig in!

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