With tender pasta in an ultra creamy butternut squash sauce, this Butternut Squash Pasta Bake recipe is the ultimate comfort food! It’s kind of like a butternut squash mac and cheese (but with no cheese – or any dairy!) – and it’s absolutely divine.

baked butternut squash pasta in a white oval casserole dish with a wooden serving spoon

I created this recipe before butternut squash mac and cheese was a huge thing – and while I knew it was mac-and-cheese-esque, I basically considered it a butternut pasta bake. It’s a creamy butternut squash pasta casserole, but it’s also basically vegan baked mac & cheese with butternut squash. I’m never really sure what to call it, but Butternut Squash Pasta Bake seems to be the best fit! No matter what you call it, I think you’ll consider it delicious!

We love this easy butternut squash pasta dish for busy weeknights or make-ahead dinners. It’s simple enough for a cozy weeknight dinner with the family, or serve up butternut squash pasta bake for Thanksgiving. It’s going to be devoured either way!

Table of Contents

The Story Behind the Recipe

I first shared this Creamy Butternut Squash Pasta Bake recipe in November 2015. My oven had broken down, and as soon as we replaced the new range, this was the first thing I made! It’s such perfect comfort food for this time of year.

It’s just like a vegan mac and cheese with butternut squash, and really is the ideal seasonal stand-in for mac and cheese.

If you’re craving creamy baked breadcrumb-topped, macaroni cheese-like goodness, but are looking for a bit of variety, prefer to (or have to) avoid dairy, get thee to the kitchen and make this butternut squash pasta dish! I think you’ll love it.

Close-up of pasta sauce with butternut squash and penne pasta in a white bowl with two forks.

Why You’ll Love This Butternut Squash Pasta Dish

This is kind of another vegan mac and “cheese” recipe, in that it’s rich and creamy and has that look about it, and it’s based off of that same recipe, this isn’t about the cheese or anything that tastes like it. It’s all about the glorious butternut and its ability to transform into a velvety sauce that oozes into every nook and tunnel that the penne pasta throws at it.

And I guess also like many mac and cheese recipes, this one is topped with glorious breadcrumbs and then baked until bubbly and golden.

Except! It’s vegan! No dairy, no cheese. The butternut squash really creates the most velvety, creamy sauce, and with a few flavorings, the dairy and cheese simply aren’t needed. Truly.

Readers say …

“Thanks so much for this recipe. All five of my family members (including my 8yo, 5yo food allergic kid and picky 2yo) gobbled this up. That NEVER happens. Thanks so much again!”

– Sarah
ingredients for butternut squash pasta

Ingredients

  • Pasta: I like to use whole wheat pasta to add a bit of protein and fiber, but you can use whatever pasta you like. Gluten-free pasta works too! (I’d recommend chickpea pasta or brown rice pasta)
  • Olive oil: For sauteeing the onion and garlic.
  • Onion & garlic: For loads of flavor and a bit of added nutrition.
  • Dry mustard & smoked paprika: These two seasonings add smoky, slightly cheesy flavor, but without the cheese!
  • Salt & pepper: For highlighting the flavors. Use a little or a lot, to taste.
  • Tamari: Or low-sodium soy sauce. Another secret ingredient that adds more complex, savory flavor to vegan casseroles.
  • Butternut squash: Peeled and diced. Learn more about how to peel and cut a butternut squash.
  • Coconut milk: For a rich and creamy sauce.
  • Lemon juice: To brighten and highlight the flavors, and balances with a bit of acidity.

For the breadcrumb topping:

  • Panko breadcrumbs: Use a GF breadcrumb if you’re making a GF version.
  • Thyme & smoked paprkia
  • Salt
  • Olive oil

Adaptations/Variations

  • Gluten-Free Butternut Squash Pasta Bake: Use gluten-free pasta such as brown rice or chickpea pasta, and gluten-free breadcrumbs.
  • Ritz-Topped Butternut Pasta Bake: Swap the panko for crushed Ritz cracker crumbs.

How to Make This Butternut Squash Pasta Bake

  1. First, you’ll cook the pasta, JUST until al dente (it will cook the rest of the way when baked). Drain it and set it aside.
  2. Then, prepare the butternut squash pasta sauce. You’ll saute the onion and garlic first, then add the broth, seasonings, and Tamari. Drop in the butternut squash and cook it until tender.
  3. Meanwhile, begin preheating the oven.
  4. Then, you’ll transfer the butternut squash mix to a blender and blend it with the coconut milk and lemon juice.
  5. Mix the sauce with the pasta, scoop it into a baking dish, and top it with the breadcrumb topping.
  6. Bake until bubbly and the breadcrumbs are golden brown. Yum!
Butternut Squash Pasta sauce in blender
pouring Butternut Squash Pasta sauce over the pasta
Butternut Squash Pasta Bake Recipe
Butternut Squash Pasta Bake Recipe
Butternut Squash Pasta Bake Recipe

Tips for Success

  • Cook the pasta JUST to al dente. It will cook the rest of the way in the oven.
  • It will seem like a lot of sauce for the pasta. But please persevere … as it bakes, the pasta soaks up a lot of the sauce and you end up with a perfectly creamy – not dry – butternut squash pasta bake.
A top view of a bowl of butternut squash pasta with two forks and a casserole dish up top

Can I Freeze Butternut Squash Pasta Bake?

Yes. I suggest freezing it without the breadcrumb topping. Thaw overnight in the fridge, top with the breadcrumbs, then bake as directed.

Serve it With …

butternut squash and pasta baked in an oval casserole dish
5 from 3 votes

Butternut Squash Pasta Bake Recipe

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Author: Kare
Yield: 6
Fall comfort food to the max. Butternut squash, garlic, smoked paprika … pureed into a velvety sauce that smothers tender pasta. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.
Print Pin Rate

Ingredients

For the pasta:

  • 8 ounces whole wheat penne pasta (can sub white pasta or GF pasta)
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1/2 medium onion)
  • 2 medium cloves garlic (minced)
  • 2 cups vegetable broth
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt + more to taste
  • 1/8 teaspoon freshly ground black pepper + more to taste
  • 1 tablespoon Tamari or low-sodium soy sauce (to taste)
  • 4 cups diced peeled butternut squash (about 1/2 medium squash)
  • 1/2 cup canned full-fat coconut milk
  • 2 teaspoons freshly squeezed lemon juice

For the breadcrumb topping:

  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil

Instructions

  • Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
  • While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
  • Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender, 7-8 minutes.
  • Preheat oven to 350 degrees Fahrenheit.
  • Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
  • Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
  • Make the breadcrumb topping. Add Panko breadcrumbs to a small bowl along with the thyme, paprika, and salt. Mix to combine. Drizzle the olive oil over the breadcrumb mix and stir until combined. Spoon over the top of the pasta.
  • Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.
  • Let cool for a few minutes before serving.

Notes

Gluten-free option:

Use gluten-free pasta (I recommend brown rice pasta for this recipe)

Nutrition Facts

Serving: 1g, Calories: 308kcal, Carbohydrates: 43g, Protein: 7g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 719mg, Potassium: 440mg, Fiber: 5g, Sugar: 5g, Vitamin A: 10216IU, Vitamin C: 23mg, Calcium: 69mg, Iron: 2mg

More Butternut Squash Recipes

First published November 30, 2015.

Share or save:

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.