• Prajwala Darog

Baked Pasta with Roasted Butternut Squash Sauce

Updated: Dec 3, 2020

A delicious and nutritious main dish that will make a great addition for your Thanksgiving menu this year!

I'm back with an insanely delicious Baked Pasta recipe that is going to be a super hit on your Thanksgiving table this year. Best part about this recipe is that it is super easy to put together and has fewer calories compared to the traditional baked pasta dishes. The star ingredient in this dish is the Butternut Squash that not only loaded with nutrients but also adds a wonderfully creamy, velvety texture this dish.

Butternut Squash is loaded with anti-oxidants and Beta-carotene, that our body converts into Vitamin A. It is also a great source of Vitamin C, another nutrient that is essential for our Immune Health. It also contains other minerals like potassium, magnesium and Manganese.

Let's jump to the recipe, shall we?



For the sauce:

  • Butternut Squash - 2 cups, chopped

  • Garlic - 2 cloves

  • Cashews - 1/2 cup, soaked

  • Tomato Paste - 1 tsp

  • Cayenne Pepper - A pinch

  • Pumpkin pie spice or use Nutmeg - A pinch

  • Salt & Pepper - to taste

  • Olive oil - 3 tbsp

  • Pasta water - 1/2 cup or more if you like the sauce thinner

Other ingredients:

  • Pasta - 1/2 lb, use any kind. I use Farfalle

  • Veggies of your choice - 2 cups, chopped

  • Shredded cheese - 1/2 cup

  • Breadcrumbs- 2 tbsp


  • Pre-heat oven to 400F. Toss the butternut squash with olive oil, salt and pepper. Bake until well-roasted.

  • Boil pasta according to package directions

  • Make the sauce: Add all the ingredients in the 'for the sauce' section and blend into thick puree.

  • Heat olive oil in a pan and stir-fry the veggies until cooked. Add in the cooked pasta and toss gently.

  • Transfer the veggie-pasta mixture onto a casserole dish and top with the thick, creamy butternut squash sauce. Mix well.

  • Top with shredded cheese and breadcrumbs.

  • Bake in the oven until the cheese is bubbly and the breadcrumbs are nicely toasted.

  • Garnish with fresh herbs (optional)


  • You can use gluten-free pasta if you prefer.

  • I used half a cup of cheese to keep it on the lighter side

  • You can skip the cheese and make it completely vegan

If your looking for other Thanksgiving recipe inspiration, check out this Roasted Brussels sprouts with Cumin, Ginger and Fennel or this Tandoori Spiced Broccoli Stir-fry

or this delicious Sweet Potato Canapés and stuffed Butternut Squash

Do give this recipe a try! If you make it, you know I'd love to see your pics. Tag me here and here

#thanksgivingrecipes #maincourse #pasta #squashrecipes #lightermaincourse #glutenfreeoption #veganoption

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