This creamy baked butternut squash pasta is the ultimate fall pasta recipe! It’s very similar to baked ziti with red sauce but instead, the sauce is made up of stewed butternut squash with chicken stock, butter, and sage. The delicious sauce coats the penne pasta (use ziti, rigatoni, etc) and is mixed with cubed mozzarella and Parmigiano Reggiano cheese. To make it look and taste even better the baked butternut squash pasta is topped with crispy sage leaves. I hope you enjoy this easy fall pasta recipe!

MORE FALL/THANKSGIVING RECIPES:

ROASTED ACORN SQUASH TWO WAYS:
APPLE AND SAUSAGE STUFFED ACORN SQUASH:

INGREDIENTS
– 1 pound penne (ziti, rigatoni, etc…)
– 4 cups butternut squash – cubed
– 1 medium onion – diced
– ¾ cup Parmigiano Reggiano – grated
– ½ pound mozzarella cheese – ⅔ cubed, ⅓ shredded
– 2 ounces tomato paste
– ¼ cup plus sage – chopped and leave some leaves whole
– 2 cups low sodium chicken broth
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

INSTRUCTIONS
1. Saute onion in the butter and garlic over medium-low heat until soft.
2. Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook uncovered over medium heat until softened. About 20 minutes.
3. Cook pasta to very al dente. About 2 minutes less than the package instructions.
4. In a large bowl add ¾ of the butternut squash sauce and the pasta. Add in the parmesan cheese and cubed mozzarella. Gently mix together.
5. In a lightly oiled 9 by 13” baking dish add a hefty coating of the remaining sauce to the bottom. Add the pasta and top with any remaining sauce and the shredded mozzarella.
6. Cover with parchment paper then foil and bake for 20 minutes at 400f.
7. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for a few minutes, but watch carefully to avoid burning.
8. Sprinkle with remaining sage leaves and grate a bit more parmesan cheese on top. Enjoy!

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