Harvest Butternut Squash & Spinach Pasta Bake

A Cozy Fall Favorite for the Whole Family! 🍂

This pasta bake is perfect for busy weeknights, packed with fall flavors, and loved by both kids and adults!

Butternut squash is autumn’s gift to the kitchen—sweet, nutty, and versatile enough to elevate any dish with its rich, earthy flavor.

Warm up your weeknights with this Harvest Butternut Squash & Spinach Pasta Bake! Packed with hearty fall ingredients like roasted butternut squash and spinach, this comforting dish is a family favorite. With golden, bubbly mozzarella on top and whole wheat pasta for a wholesome twist, it’s a perfect balance of cozy and nutritious. Whether you're looking for a quick midweek meal or something special to enjoy together, this pasta bake delivers delicious, seasonal flavor in every bite.

Harvest Butternut Squash & Spinach Pasta Bake

Ingredients

• 1 medium butternut squash, peeled and diced

• 10 oz (300g) spinach, fresh or frozen (if using frozen, thaw and drain)

• 12 oz (340g) whole wheat pasta (penne or rigatoni work well)

• 2 cloves garlic, minced

• 1 small onion, chopped

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup ricotta or cottage cheese (optional)

• 2 tbsp olive oil

• 1 tsp dried thyme or rosemary

• Salt and pepper, to taste

• Optional: fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roast the Butternut Squash: Toss the diced squash with 1 tbsp olive oil, thyme, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, until tender and caramelized.

3. Cook the Pasta: Boil the pasta in salted water until al dente. Drain and set aside.

4. Sauté Spinach and Onion: In a large pan, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened (about 3 minutes). Add the spinach and cook until wilted. Season with salt and pepper.

5. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, roasted squash, spinach mixture, ricotta (if using), half of the mozzarella, and Parmesan. Stir to combine.

6. Bake: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella on top. Bake for 15-20 minutes, or until the cheese is golden and bubbly.

7. Serve: Garnish with fresh parsley and serve warm with a side salad or garlic bread for a complete meal.