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Caramelized Butternut Squash and Sage Pasta Bake

This Caramelized Butternut Squash and Sage Pasta Bake is fall comfort food at its finest. Golden-roasted squash mingles with nutty brown butter, fragrant sage, creamy cheese, and perfectly baked pasta for a dish that feels like a hug in a casserole dish. It’s hearty, cozy, and surprisingly easy to make — perfect for weeknights or weekend gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 1 medium butternut squash about 2 ½ lbs, peeled, seeded, and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 pound short pasta rigatoni, penne, or shells work well
  • 6 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup reserved pasta water more if needed
  • 1 ½ cups shredded mozzarella
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon red pepper flakes optional, for heat

Instructions
 

  • Roast the Squash: Preheat oven to 425°F. Spread cubed butternut squash on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until golden brown and caramelized at the edges.
  • Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  • Make the Sage Brown Butter: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter foams and turns golden brown, and sage leaves crisp (about 3–4 minutes). Remove sage with a slotted spoon and set aside for garnish.
  • Build the Sauce: Add garlic to the brown butter and sauté until fragrant (about 1 minute). Stir in cream and reserved pasta water, whisking to combine into a silky sauce. Simmer for 3 minutes, then stir in half of the Parmesan.
  • Combine: Toss pasta with sauce, roasted squash, and half of the mozzarella. Adjust seasoning with salt, pepper, and optional red pepper flakes.
  • Bake: Transfer mixture to a greased 9x13-inch baking dish. Top with remaining mozzarella and Parmesan. Bake at 375°F for 20 minutes, until bubbly and golden.
  • Serve: Garnish with crispy sage leaves. Serve warm with salad or bread.

Notes

  • Substitutions: Swap butternut squash with sweet potatoes or pumpkin. Use Gruyère or fontina for a richer cheese profile.
  • Make-Ahead: Assemble up to 24 hours in advance, refrigerate, and bake just before serving.
  • Storage: Keeps in the fridge for 3 days. Reheat covered in the oven at 350°F until warm.
  • Protein Add-Ins: Fold in browned sausage or chicken for a heartier meal.
  • Common Mistake to Avoid: Don’t overcook pasta before baking — it should be slightly underdone when it goes into the oven.