Baked Butternut Squash Pasta

 

Fall is the season of colors and marks the beginning of the Holiday season. I absolutely love the fall colors and what better way to celebrate the season than to bring out the beautiful colors on a plate. This baked Butternut squash pasta with sautéed vegetables is my humble effort to celebrate the colors of the season. This bright and beautiful dish has smooth and creamy texture that complements the lightly sautéed and crunchy fall color veggies. This pasta dish is a complete meal and a delightful surprise for your friends and family this holiday season! 

This pasta is prepared with my favorite butternut squash that is so versatile that I prepare a different dish with it every time I bring it home. I have prepared soups, crisps, desserts and sometime I just add the chunks to my quinoa or rice dish. This time I have prepared pasta sauce with it. The sauce can be used to prepare not only this delicious baked pasta recipe but can also be used to prepare lasagna. Either way it will please your taste buds and will be loved by all. I have also added a surprise element in this pasta by sneaking in some fresh and juicy pineapple chunks in the sauce. The sweet pineapple brings out the best flavor of this fall favorite pasta. 

The Baked butternut squash pasta dish is vegetarian and egg-free. You can easily turn it into vegan dish by adding some vegan cheese or nutritional yeast. 

So let's get started...

Important notes/ tips

• Butternut squash is very hard to slice through, so please use sharp knife that is big enough for the size of the squash. Refer to the recipe video to see the cutting process. 
• I have used an entire medium size butternut squash for this recipe, you can adjust the quantity depending on the size of the squash. 
• It is recommended to use fresh pineapple chunks but canned chunks can also be used. 
• I have topped this pasta with some vegetarian parmesan cheese. But you can easily make this dish vegan by either skipping the parm cheese or topping the pasta with some nutritional yeast. 
• Turn this dish to gluten free by replacing the regular penne pasta with gluten free pasta of your choice. 
• I have used penne pasta for the recipe but you can use any other cylindrical shaped pasta. This would allow the creamy sauce to get inside the pasta and give an oozing result bursting with the sauce. 

Baked Butternut Squash Pasta

Prepare time - 15 minutes

Cook time - 1 hour 15 minutes

Serves - 4 to 6 

Ingredients 

2 Cup dry/uncooked Penne pasta 

1 Medium Butternut squash

1 Large carrot

1 Cup fresh Pineapple chunks

1/2 Medium white onion

3-4 Garlic cloves

1/3 Cup Parmesan cheese 

1/2 Cup Breadcrumbs 

2 Tbsp Vegenaise (optional)

2 Cup Water 

3 Tbsp Olive oil

1 Tbsp Dried oregano

1 Tbsp Dried thyme

1/2 Tbsp Black pepper powder

Salt to taste 

Water to  cook pasta 

Instructions

Preheat oven at 425F. Cut the head of the Butternut squash and then slice the squash in circular motion into half. Scoop out the seeds with a spoon. 

Line a baking tray with silicone mat or foil and place the butternut squash halves on it. Brush olive oil on the inner side of the squash, sprinkle the dry herbs and spices on the halves. Turn the squash and brush oil on the outer side of the squash. Place the squash halves into the oven keeping the squash halves facing down. Bake for 45 minutes. 

While squash is baking, prepare the pasta. Add dry pasta in IP and add water, oil and salt. Cook pasta in IP for 1 minute at high pressure. 

In the meanwhile, peel and dice carrot. Roughly chop onion and garlic. 

When pasta is done, quick release the pressure and drain the pasta. Transfer the pasta into a bowl.

In the same IP pot, add the remaining olive oil and turn on the sauté mode. When oil heats up, add roughly chopped onion and garlic and carrot. Add in the remaining herbs and spices and mix well. 

Sauté for 2-3 minutes and add water to the pot. Close the IP lid, set it to sealing. Switch IP mode to high pressure cook for 5 minutes. When cooking is done, let the pressure release naturally. 

Remove butternut squash from oven and check if it is soft and completely baked. Let it cool for 5 minutes. Carefully, remove the skin of baked butternut squash and chop it roughly in big chunks. Be careful if the squash is too hot. Hot steam can cause burns. Use knife to remove skin if needed. 

Open IP and add chopped butternut squash pieces to the pot. Combine well.

Puree the mixture using immersion blender. Blend until smooth pasta sauce is ready.  Now to make the sauce extra creamy, add in vegenaise to it and combine well. Further add pineapple chunks and mix everything well and keep aside. 

Preheat oven to 350F. 

In an oven safe tray, add cooked pasta and lay flat. Take half of the butternut squash pasta sauce and coat the penne pasta well. 

Now add a layer of the remaining pasta sauce on top of the coated pasta. Next, sprinkle parmesan cheese over the pasta and then generously sprinkle breadcrumbs on the top. 

Bake in the oven for 15 minutes or until you see crumbs turning golden brown. Place the pasta tray on cooling rack and let it cool down for 5 minutes before serving.

The hot and creamy Baked Butternut squash Pasta is ready to serve with sautéed vegetables.