Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious)

January 21, 2018
Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious) - A satisfying, creamy, crave-worthy baked pasta that's still incredible without (most of) the cheese!

Happy Sunday!

What are you up to this weekend?

Photo Credit – Instagram – @emilyblincoe

(This post may contain affiliate links)

Jump to Recipe

My husband was traveling most of last week, so we're all really happy he's home.  We've been canceling plans, eating from a big pot of chili, and taking some time for ourselves

Since the weather is warmer here in Iowa ( the 40s! ) we've been going for lots of walks with the puppies at the park.  Which, of course, means they run around and roll in the mud, we give them a bath, and the cycle repeats itself.

We've got it down to a science

In between, a bit of self-care.  After stepping up my exercise game for the 10-Week Challenge at the gym, I'm feeling it(!)  Oh my.  So this overachiever has been taking herself to hot yoga and got a massage    #lessonslearned #paceyourself

— —

Friends, this weekend I also have a favor to ask.  As 2018 kicks off, there are a number of posts planned for the year ahead, but I'd also love to know

What would you like to read about?

Are there topics you'd like to discuss?

Would you like to see more of a certain kind of recipe?

We've talked about fun things like gratitude, parenting (and grandparenting).  Mid Week Inspirations like books, signature disheseasy weeknight cooking, and what's playing on our iPods.  We've also talked about serious things like grief, saying “no,” addiction, friendships lost, and missing someone like crazy

There have been topics about health & nutrition, fun facts about food, nutrition, and the body.  Who to follow in the world of wellness, and resources to explore on our own.

But is there anything specific that's on your mind?  Or that you'd like to read more about?

Smoothies?  Kitchen Gadgets?  Specific vitamins and minerals?  Going gluten-free?  Fermented foods?  Healthy treats for the pets we love?  Cookbooks?  People who inspire?  Superfoods?  The best meal to impress a girl that's easy to make?

Let me know, and I'll get started

In the meantime, whatever you're up to this weekend, I hope you're having a good one!

Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious) - A satisfying, creamy, crave-worthy baked pasta that's still incredible without (most of) the cheese! Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious) - A satisfying, creamy, crave-worthy baked pasta that's still incredible without (most of) the cheese!

For the weekend, a few fun links from around the web

Following (or thinking of) following a Ketogenic diet?  Add this to your must-listen list     [via Tim Ferriss – YouTube]

U R A Hot Dish:  Made me smile (and looks delish too)     [via My Name is Ya]

Nothing says over 40 like two spaces after a period.  Who knew? [via Cult of Pedagogy]

Feeling bloated?  You just might be pouring your beer the wrong way     [via Life Hacker]

The 50 best podcasts from 2017     [via The Atlantic]

For those of us still wondering what to do with our Instant Pot, Heidi Swanson has us covered!  A Starter Guide, 40 Essential Links, How to Become an Instant Pot Whisperer, and lots of great recipes     [via 101 Cookbooks]

Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious) - A satisfying, creamy, crave-worthy baked pasta that's still incredible without (most of) the cheese! Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious) - A satisfying, creamy, crave-worthy baked pasta that's still incredible without (most of) the cheese!

Might I suggest Healthier Zucchini Banana Bread Muffins for snacking? [via Iowa Girl Eats]

The two books I gifted most in 2017:  Dinner by Melissa Clark and Sugar Blues by William Duffy

A beautiful reminder that it isn't just a diet, instead it's a way of life     [via Healthyish]

I just love Terri Gross, and not long ago she gave a really great interview about herself and her career     [via Vulture]

Have you followed along with Grub Street's food diaries? I especially loved Deb Perlman's.  She all sorts of wonderful    [via Grub Street]

Listening to:  Jodi Picoult’s Small Great Things

Baked Butternut Squash Pasta (Spicy, Creamy & Straight-up Delicious) - A satisfying, creamy, crave-worthy baked pasta that's still incredible without (most of) the cheese!

More often than not pasta bakes are deliciously cheesy affairs

We all know the formula by heart: pasta, a bit of sauce, and an awful lot of cheese.  The cheese being the decadent glue holding the rest of the casserole together.  It's what tempts me back for that second piece

Truly, there aren't many things I love more than a fork-full of oven-browned cheddar straight from a hot piece of lasagna.  But truth be told, there's only so much I can take, and I rarely cook or eat this way anymore.  It's too heavy, too much, and I always start to feel a nap coming on

While I still like to make the occasional pasta casserole, I'll typically serve it as a side, and try to lighten things up a bit in terms of ingredients

In this case, to keep things creamy, butternut squash forms the base of the sauce.  In went Parmesan and plenty of garlic to make it savory.  Greek yogurt and basil to brighten it up, and red pepper flakes for heat.  After baking until golden, I finished things off with a sprinkling of toasted hazelnuts, fresh basil, and an extra sprinkling of Parmesan



~ Adapted from Bon Appetit

Baked Butternut Squash Pasta


  • ½ cup hazelnuts or walnuts
  • olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ tsp crushed red pepper flakes (more or less, depending on your tolerance for heat)
  • 1 medium butternut squash weighing about 2 ½ pounds, halved, seeded, cut into ½-inch cubes (about 6 -8 cups) - alternatively, I like to buy frozen squash that has already been cubed
  • 1 cup low-sodium chicken stock (or broth) + more as needed, to thin the sauce
  • 1 cup greek yogurt
  • ½ cups Parmesan, finely grated (about 2 oz), divided + more for serving
  • 1 pound paccheri or rigatoni (use gluten-free noodles to make the entire recipe gluten-free)
  • 1 cup basil leaves, torn
  • fine grain sea salt + freshly ground black pepper


  • Toast the Hazelnuts
  • Preheat oven to 350° F with a rack in the middle.
  • Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown ( ~ 6-8 minutes ).
  • Let them cool before chopping and transferring them to a bowl

  • Roast the Squash
  • Turn the oven up to 400 deg F. Prepare a 9x13 (or equivalent sized) baking vessel and set aside
  • Combine squash and oil in a large bowl, along with a glug of olive oil, a strong pinch of salt, and a grind or two of black pepper
  • Arrange the squash in a single layer on a parchment-lined baking sheet and bake for ~ 30 minutes, or until the squash is fork tender
  • Allow to cool for 10-15 minutes

  • Boil the Pasta
  • Meanwhile, bring a large pot of water to a boil, salt it generously, and cook the pasta until it’s three minutes shy of al dente
  • Drain and set aside

  • Saute the onions
  • In a large skillet over medium-high heat, warm a small amount of olive oil
  • Add the onion and cook, stirring occasionally, until they’ve begun to soften and are golden brown ( ~ 8 - 10 minutes )
  • Add the garlic and red pepper flakes (if using) and continue to cook, stirring frequently, until fragrant ( ~ 1 minute )
  • Let cool slightly

  • Make the Sauce
  • To the bowl of your food processor (or blender) add the sauteed onions, 1 cup chicken stock, 1 cup Parmesan, and the roasted squash (you may have to puree in batches)
  • If the sauce is too thick, thin it with more chicken stock ( The sauce should be thick enough to coat the back of a spoon )
  • Pour the sauce into the skillet you used to saute saute the onions
  • Over low heat stirring frequently, add the Greek yogurt and warm it through, taking great care not to let the sauce boil

  • Bake and Serve
  • Set your oven to 350° F
  • Pour a half-cup of the sauce into your baking dish and spread it to the edges
  • Scatter the pasta on top, and pour the remaining sauce over. Stir gently to combine
  • Top with ½ cup Parmesan
  • Cover with foil and bake 15 minutes. Uncover and increase the oven temp to 425° F
  • Continue to bake until the top has darkened in spots and the sauce is bubbling (~ 10 - 15 minutes)
  • Top with the toasted hazelnuts and basil
Serves: 6
Nutrition + Show
Calories 367
Total Fat 10.6g
Saturated Fat 2.3g
Carbohydrates 58.9g
Fiber 13g
Sugars 9.1g
Protein 16.5g
Print This Recipe

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  • Reply Mommy Jhy January 22, 2018 at 12:21 am

    5 stars
    I look forward to more pasta recipes! How about menus that can be done in less than 30 minutes? Thanks!

  • Reply Mommy Jhy January 22, 2018 at 12:21 am

    I look forward to more pasta recipes! How about menus that can be done in 30 minutes or less?


  • Reply Abigail January 22, 2018 at 12:37 am

    5 stars
    I would love to see more posts about sibling relationships. Being a parent, I know every child has their own personality but how does it affect the cohesiveness of a family? For recipes, it would be nice to see more crockpot ideas. 🙂

  • Reply Nichola January 22, 2018 at 10:08 am

    Oh my goodness that looks amazing. I really want to make this, I like that it looks fairly straightforward too. The perfect winter warmer. Yum!!

  • Reply Sarah Bailey January 22, 2018 at 10:58 am

    How lovely that your husband is home and your getting to enjoy lots of chilli! There is something wonderful about getting out to the park with your pups as well, and yay for warmer weather.

  • Reply Lesley January 22, 2018 at 11:46 am

    5 stars
    Hi Ali! We’re comfort food carb-loading at our house (don’t tell, everybody else is on an eating healthy bender) Come to think of it, not a week has gone by in the last five years in which we haven’t cooked pasta at least twice. I know! We even had a little neighborhood pasta party last week. So, please keep the pasta recipes coming ?

  • Reply Kayleigh January 22, 2018 at 1:04 pm

    Winner, winner, pasta dinner! I, too, am a butternut squash lover and enjoy it as often as I can when it is available. FYI, when I roast halves in the oven, I put them face down. I find they cook a bit quicker because they will steam as well as roast. Delicious! January hugs to one and all this cold winters morning

  • Reply Bethany January 22, 2018 at 1:17 pm

    5 stars
    I’ve never tried butternut squash before, but I think now I’m defo going to have to give it a try, it looks delicious. ?

  • Reply Ana De-Jesus January 22, 2018 at 2:46 pm

    Aw I am so glad that your husband is back from his travels you must be so happy to have him home! In terms of the topics that I would like to see you explore, I would definitely love to see more vegetarian recipes like this butternut squash pasta (which by the way I have pinned because I can’t wait to try and make it at the weekend!) , especially recipes that are veggie friendly in the Thai and Indian cuisine genre. On a personal basis wise, I love reading your personal stories as you know and I think that your gratitude posts are great, they definitely perk me up that is for sure xx

  • Reply Stephanie Sherlock January 22, 2018 at 8:54 pm

    5 stars
    Is it really only one space after a period now? I will have to adopt that. I am already wearing leggings, booties and using contouring blush and highlighter to assimilate. lol. This blog was a great way to take inventory of the blogs already written. I can’t wait to dive into them. And this recipe looks delicious too. I look forward to your recipes in 2018, and if I had a request it would be learn a little more about Ohio and the surrounding area, like where do you hike or camp? or go to spend time outdoors.

  • Reply Stephanie Sherlock January 22, 2018 at 8:54 pm

    5 stars
    Is it really only one space after a period now? I will have to adopt that. I am already wearing leggings, booties and using contouring blush and highlighter to assimilate. lol. This blog was a great way to take inventory of the blogs already written. I can’t wait to dive into them. And this recipe looks delicious too. I look forward to your recipes in 2018, and if I had a request it would be learn a little more about Ohio and the surrounding area, like where do you hike or camp? or go to spend time outdoors?

  • Reply Shameem Reza January 23, 2018 at 12:02 am

    5 stars
    If you like butternut, promise me you’ll try Ann Burrell’s Butternut Squash Mostarda. It was this recipe that made me fall in love with butternut squash:

  • Reply Erika January 23, 2018 at 2:18 am

    5 stars
    I’ve recently been obsessed with squash + pasta or squash + pizza. This winter they’ve become my go-to combinations. I’ve found the easiest way to prepare it is to pre-cook it in the microwave (stab it like a baked potato and cook on high until it starts to soften). Then I’ll carefully cut it open, being careful of the steam, scoop out the seeds and use it, however, I’d like. Oh, and I often drizzle with maple syrup before baking it until it’s completely done
    That being said, I can’t wait to try this with the big squash sitting on my kitchen counter!

  • Reply Jenni January 23, 2018 at 2:43 am

    I bet you are so happy to have him back, I love butternut squash so will give this recipe a try thank you

  • Reply Rhian Westbury January 23, 2018 at 4:05 am

    Good on you for pushing your exercise, I still haven’t managed that for me yet. I think I’d like to see more posts about hacks in the kitchen and items you couldn’t live without x

  • Reply Robin January 23, 2018 at 4:23 am

    I would love to hear more about kitchen hacks and even substitutions. Like I know greek yogurt and applesauce can be used for butter, right?

  • Reply Agness January 23, 2018 at 4:32 am

    This butternut squash pasta seems finger-licking and I am going to make it very soon for sure! What kind of onion do you use for this recipe?

  • Reply Joan Cajic January 23, 2018 at 4:47 am

    Absolutely delicious! And it inspired a trip to the Co-op. My granddaughter gobbled it up and I swear, she’s the pickiest eater, ever. My husband just requested it again next week. Thanks for (another) recipe that’s going on repeat! x

  • Reply Alli Smith January 23, 2018 at 5:18 am

    5 stars
    I’ve been trying to kick the habit of two spaces after a period but it was ingrained in me in those high school typing classes. 🙂 I didn’t grow up eating butternut squash. We always ate the yellow, crookneck squash in our southern home. I need to venture out and try your recipe. It really does look like a 5-star dish!

  • Reply Franc January 23, 2018 at 5:54 am

    It looks like your 10 week challenge is doing well, I’m sure you’ll get a healthy habit out of it. The baked butternut squash pasta looks really tasty.

  • Reply Terri Beavers January 23, 2018 at 6:22 am

    5 stars
    Delicious! We had friends over for dinner tonight and I made this as a side. So good along with roasted chicken and a big kale salad. By far the pasta was the biggest hit, zero leftovers. Would definitely make again and double it for a crowd.

  • Reply Candy January 23, 2018 at 6:34 am

    Can never go wrong with baked butternut squash. I have never done mine as elaborate as your recipe but am interested in giving it a go. Looks really yummy.

  • Reply Laura Dove January 23, 2018 at 7:05 am

    Ahh how lovely to have your husband home! Im sure he is enjoying all of your gorgeous home cooked food! That pasta dish looks delicious, I so wish I could cook like you do!

  • Reply Amber Myers January 23, 2018 at 7:15 am

    5 stars
    What a fabulous looking pasta dish! Yum! I’m always happy to see pasta dishes. Or sweets! I’m big on sweets 😉

    I’m glad your husband is home! My husband is in the military so sometimes he travels a lot as well. It’s always nice when he returns.

  • Reply Emman Damian January 23, 2018 at 7:32 am

    5 stars
    Made this last night (because I’m on a kick with your recipes and mildly obsessed with your blog). SO GOOD. I may try throwing some hazelnuts in the blender along with the sauce to make it a little bit nuttier, but it was pretty much perfect. The only change I made was first to fry some mushrooms with sage. I set them aside and added it to the sauce and pasta)

    Thanks for the recipe!!

  • Reply GiGi January 23, 2018 at 7:58 am

    Gah! Looks MOUTHWATERING! I just love butternut squash and love cooking at home. I wish my husband loved home cooked food more… But he doesn’t – he’s palate is VERY picky…. I wonder what he would say if I made and tried serving this to him! 😉

  • Reply Jay Colby January 23, 2018 at 8:08 am

    I’m always looking for new recipes to try and this seems like a great one to try. Pasta looks amazing I’m going to have to try this soon!!

    • Reply Sarah Bailey January 23, 2018 at 3:21 pm

      I am with you on that, definitely a recipe to try ASAP as it sounds like it would be absolutely delicious!

  • Reply Tomi C January 23, 2018 at 8:16 am

    5 stars
    I love your stories. Cooking conjures up so many memories of growing up, cooking with or just watching my grandma and great grandma in the kitchen and I really hope you’ll continue sharing more stories and recipes with us as the year goes on.

  • Reply Bianca January 23, 2018 at 8:22 am

    5 stars
    I havent had pasta for a very long time! I love anything with butternut and I think this is gonna be a perfect dish to celebrate a good day today!

  • Reply Kamika January 23, 2018 at 8:55 am

    5 stars
    Keep the carbs rollin’ sister! I made your olive oil/rosemary cake a week ago and loved it. This afternoon I’ll be on a mission to find a butternut squash and some big noodles so can recreate this amazing looking pasta dish. Cheers!

  • Reply Helen January 23, 2018 at 9:15 am

    Did you have a nice weekend with your husband home? I’m jealous of the weather you’re having there, here in Yorkshire (England) we have bitterly cold wind, snow and ice and dull grey days.
    We’re big fans of squash but I’ve never tried using it as a sauce so definitely going to recreate this soon.

  • Reply Amy January 23, 2018 at 9:38 am

    This recipe is truly a comfort dish for this chilly time of year. I love everything butternut squash and actually live right near a farm that produces the squash for much of our area. I need to add this to my menu.

  • Reply Jeanette January 23, 2018 at 10:01 am

    My husband used to work a lot of jobs so I would hardly see him so I do understand exactly where you’re coming from when you just want to spend time with each other. This food looks amazing I think it is something I need to add to my meal plans.

  • Reply Amandela January 23, 2018 at 10:29 am

    This recipe looks really yummy. I was wondering if that were chickpeas tossed in there but I see now that you used hazelnuts. I’m leaving for Italy in early March and I’m going out of my mind with anticipation. Thanks for getting my taste buds all warmed up!

  • Reply Steven Shakeshaft January 23, 2018 at 11:42 am

    5 stars
    That looks delicious. The huge pasta really makes it. It’s also a fantastic idea to add nuts for extra flavour and texture.

  • Reply Nora January 23, 2018 at 12:02 pm

    Made this tonight. Worked fantastically. I did sprinkle pancetta on top since I had some in the freezer and I even sprinkled some breadcrumbs on top. Great texture and flavor. It’s a comfort food that isn’t that terrible for you.

  • Reply Marysa January 23, 2018 at 12:16 pm

    This sounds like a unique pasta dish. I’d love to give it a try instead of the same old marinara pasta! I love how you set the mood with your music choices!

  • Reply Maayan January 23, 2018 at 1:25 pm

    5 stars
    My daughter said “You should make this when we have grandma and grandpa over this weekend” This dish is divine. Like a butternut alfredo, but healthier. We used rigatoni and thought it was perfect. Stirred some extra freshly grated parmesan into the pasta before serving (and then topped with a little more parm and freshly ground pepper). Yum!

  • Reply Ann F. Snook-Moreau January 23, 2018 at 1:32 pm

    5 stars
    What a great dish! Both homey and stunning at the same time. My husband just loves butternut squash as a pasta sauce base, but I’ve never tried it as a baked pasta before. The hazelnuts sound like such a unique, crunchy touch.

  • Reply Meg January 23, 2018 at 2:06 pm

    5 stars
    I’m going to make this tonight! Reminds me of the flavor profile in a Gourmet Magazine butternut squash lasagna recipe from way back. A friend of my aunt’s brought it to Thanksgiving one year, and it stole the show. I’ve been making it ever since. Please more yummy veg recipes like this!!!

  • Reply Tami January 23, 2018 at 2:56 pm

    In an attempt to eat healthier, I have butternut squash on my shopping list. Yet, I had no clue what I’d do with it once I got home. This recipe has solved my problem.

  • Reply Yocana Talaia January 23, 2018 at 3:33 pm

    I just made this for my family for football night. I doubled it. Everybody loved it. Sooo good. Thanks so much for the wonderful recipe. A fall and winter staple now at our house. xo

  • Reply Helen January 23, 2018 at 4:42 pm

    I would actually try this with no cheese at all – It sounds tasty enough to cope perfectly. I love the sound of the addition of hazelnuts.

  • Reply Heidi January 23, 2018 at 5:04 pm

    Ali, you’re my favorite! I love the way you write and the way you write makes me want to write. I read this with a big smile on my face. We too have two dogs that love to roll in the mud during the January thaw. It used to drive us crazy, but now we just show them to the bathtub. I soap them up while my husband throws a few logs into the fireplace. Pretty soon we’ve got two clean dogs and a toasty fire to last us through the night. Have a great week, my dear!

  • Reply Ariana January 23, 2018 at 6:09 pm

    I always use a single space after periods. I never used the double spaces. This dish looks incredible. I would love to make your recipe.

  • Reply Gemille Sleweon January 23, 2018 at 6:17 pm

    I’ve been trying to get a lot more active as well. I find that when i wake up, instead of just laying in bed, i get up and stretch, do yoga and meditate. Setting the overall tone of my day and allowing myself time to prepare for the day ahead. This recipe looks delicious!

  • Reply Cat January 23, 2018 at 7:08 pm

    Ali, I made this for dinner tonight and it was really good! The only thing I did differently was adding some fontina and sprinkling the top with a generous pinch of flaked sea salt because I thought it needed just a little more salty umph. I ended up using my dutch oven from start to finish, so it was a one-pot meal. Gotta love health(ier) comfort food recipe ideas!

  • Reply Sarah Honey January 23, 2018 at 7:30 pm

    Oh my goodness, this looks incredible! I’m always tossing butternut squash into my cart at the grocery knowing I’ll use it in some winter-inspired way! A couple of weeks ago I made your butternut squash soup with a Thai twist, using coconut milk, red curry, and Sriracha. So yummy! Now I’m excited to try this pasta.

  • Reply Pam January 23, 2018 at 7:58 pm

    I love butternut squash in anything. It’s such a comforting fall and winter flavor. This pasta sounds like it would be delicious. Bty, have you ever tried Giada’s version with goat cheese? When I stopped to drop something off at my daughter’s the other night, she sent me home with some. Delish!

  • Reply Cathleen January 23, 2018 at 8:47 pm

    5 stars
    That podcast list came at the perfect time! I just finished one and was looking for another one for my commute.
    But on the pasta, wow!! I seriously need to try this out ASAP!!

  • Reply Charli January 24, 2018 at 2:14 am

    This sounds so good. I love spicy butternut squash and hubby and I are trying to eat more veggie meals (I’ll switch the chicken broth for veg) so will have to give this a go.
    C x

  • Reply Sarah January 24, 2018 at 4:23 am

    I just have to tell you — I bookmarked this recipe the day you posted it and made it last night for dinner. So good! We added sausage to make it a little heartier and this dish was incredible. Curling up with a bowl and a glass of wine was just the thing for a cold January night. Plus, we were so impressed with ourselves that we’d made homemade butternut sauce 🙂

  • Reply Emma White January 24, 2018 at 4:24 am

    oh my this looks and sounds amazing its going on my meal plan this week for sure

  • Reply Chrissy Faery January 24, 2018 at 4:36 am

    Ooh, I love using butternut squash in my pasta dishes – it’s so sweet, and creamy and good! It makes a nice change from tomato-based dishes too 🙂 xx

  • Reply Kirsty January 24, 2018 at 6:07 am

    I’ve not tried butternut squash before but this looks divine! I could easy make this after a run for the boost of carbs and get in so much needed veg into my diet as well. I love the fact its creamy and added with a hint of sweetness. Shall be adding to my weekly meal planner for next week!

  • Reply Mellissa Williams January 24, 2018 at 6:40 am

    5 stars
    I am glad your husband is home now and that you seem to be doing well with your challenge. This pasta looks like the perfect family friendly dish – its pasta, creamy and flavourful!

  • Reply Lavanda January 24, 2018 at 7:18 am

    5 stars
    This pasta looks so good! I’ve only tried butternut squash a handful of times and I remember liking it. Awesome post. Thanks for the new recipe!

  • Reply Dannii January 24, 2018 at 8:05 am

    I love making butternut squash pasta. Blended up it makes such a lovely creamy sauce and it feels much more indulgent than it actually is.

  • Reply Lauretta January 24, 2018 at 8:39 am

    Wow, heaven in a bowl! This looks incredibly good. Thanks so much, Ali!

  • Reply Nadalie Bardowell January 24, 2018 at 9:05 am

    4 stars
    The first time I attempted my own take at combining similar ingredients to a butternut squash pasta dish, I didn’t get much flavour from it. I’m grocery shopping to make a butternut squash soup so I think I’ll pick up some extra squash and try your recipe, it looks yummy.

  • Reply Jemma January 24, 2018 at 9:36 am

    5 stars
    Ah I’m glad that you and your husband are enjoying some quality time 🙂 This pasta dish looks incredible, a great combination of flavours!

  • Reply Chubskulit Rose January 24, 2018 at 10:17 am

    Wow, I never thought of incorporating butternut squash in a pasta but you gave me a great idea. I have for b-squash here that I can use.

  • Reply Sara Welch January 24, 2018 at 11:33 am

    5 stars
    I think you have covered a wide variety of topics that fully cover my interests for the time being. I think we’re similar in age so it helps that we’re on the same page. Loving the pasta.

  • Reply Yona Williams January 24, 2018 at 1:32 pm

    I’ve had butternut squash ravioli before at the restaurant, but haven’t made it myself. The addition of hazelnuts/walnuts to this recipe sounds like a really tasty ingredient. On your blog, I’d like to read about gluten-free (possibly sugar free recipes) – I’m always on the hunt for some creative ones.

  • Reply Isabella January 24, 2018 at 2:15 pm

    3 stars
    We’d probably skip the red pepper flakes for heat but other than that it looks delicious x

  • Reply Tanya Brannan January 24, 2018 at 2:33 pm

    We eat pasta a lot at home so I am always on the look out for new recipes, especially vegetarian ones, as my daughter gave up meat 2 years ago. I love the idea of using butternut squash as a pasta ingredient as I would never have thought about using it prior to this post. It looks so tasty!!!

  • Reply Emma-Louise Dean January 24, 2018 at 2:37 pm

    This sounds similar to the butternut squash soup my mom makes, which is one of my comfort foods. She always cooks the squash in the microwave and serves it with butter, and sometimes even uses it in place of pumpkin in holiday pies. Just goes to show that some of the best dishes are the very simple ones

  • Reply Alysia Bear January 24, 2018 at 4:10 pm

    5 stars
    Oh my gosh, I know EXACTLY what you mean about the standard pasta dishes being too heavy now. I’m finding that, although cheese is my lover, we aren’t meshing well lately lol
    This looks delicious and it’s a great way to incorporate squash, which is so healthy for you but not always everyone’s top of the list. Looks like a great dish with a fall feel. Thank you!

  • Reply Angela Milnes January 24, 2018 at 4:48 pm

    5 stars
    I have never tried baking butternut squash! This is another awesome recipe.

  • Reply Kimberly C. January 24, 2018 at 4:53 pm

    5 stars
    This is another hit!!! I know there are many foodies out there, but your photos and recipes are always a pleasure to ‘’drool and crave’’ over. This looks so rich and good. I think I just need to come to dinner at your house ha ha.

  • Reply Carol January 24, 2018 at 6:26 pm

    I’m really excited about the posts that you have planned and I wouldn’t have it any other way. I love reading your posts about life that’s intertwined with a great recipe nearing the end. This baked pasta looks like a little piece of heaven! Thanks for the beautiful recipe.

  • Reply Dee Jackson January 24, 2018 at 6:40 pm

    4 stars
    Ali, the coolest thing happened. I sent the link to my husband today and when I got home from yoga he was pulling it out of the oven. I kid you not, such a great guy. The pasta was delicious and very wintery! We’ll be making it again soon, highly recommended.

  • Reply David Elliott January 24, 2018 at 7:10 pm

    5 stars
    Generally I start with discussing your post, but I got to the end and my mouth just started watering from the description of the pasta with the cheese and the hazelnuts to top it op. Cheesy Crunchy goodness making my mouth water. Wow! As for things I would like to hear about this year, I am all for learning about some new and unique kitchen gadgets. Maybe it’s the guy in me. Or maybe it’s just me remembering all the kitchen gadgets my dad would buy my mom as a youth. Who knows? I think the big thing is just learning more about you as you do your recipes and your commentary about life and the world. Maybe go out there and take in a unique restaurant or two, or share some local faire or things you really love. It’s just so interesting to get to know more about the world you inhabit. Anyway, hope you had an amazing weekend and are having a great week this week.

  • Reply Nicol January 25, 2018 at 12:36 am

    5 stars
    I’ve only tried butternut squash once and wasn’t too keen on it. it was butternut squash noodles but I would love to try this though, try it as a sauce

  • Reply Joanna January 25, 2018 at 3:10 am

    5 stars
    It’s nice that you have your routine that makes you happy. I have been busy with driving school during the past 2 weeks. I have my exam on Tuesday and I’m scared, haha. I like your posts, I like how you combine personal things that happen to you with recipes that are always different. And your photos are stunning. I’d love to continue reading your blog in the same format.

  • Reply Anosa January 25, 2018 at 5:41 am

    5 stars
    I think I would like to see more smoothies, I am working through your other recipes already so I am good on those. I am thinking keto-recipes would be good too.
    The pasta looks delicious and comforting

  • Reply Aileen Adalid January 25, 2018 at 5:50 am

    Good on you that you stepped up your game at the gym! I have yet to continue on my fitness goals for this year. But it’s never too late haha! Anyhow I’d love to know more smoothies recipes. For now, this pasta dish looks delish! Worth a try!

  • Reply Laurence January 25, 2018 at 10:38 am

    5 stars
    Yummy! this is a guilt free pasta, will just sub whole wheat . With yogurt and then chicken. Plus squash, will definitely try this. The pictures makes me hungry 😀

  • Reply Ridima January 25, 2018 at 1:00 pm

    5 stars
    I make a similar pasta dish a couple of weeks ago with onions browned down into jam, chopped kale, and bleu cheese stirred in at the end. Seriously awesome stuff!

  • Reply Amalia January 25, 2018 at 5:27 pm

    I loved this recipe of baked butternut squash pasta, it’s the perfect plate to be served on this cold days! The greek yogurt must make it so smooth and delicious.

  • Reply Sarah January 25, 2018 at 7:57 pm

    Sounds wonderful. Looking around today for a good, comforting dish to bring to a friend who’s just had a big loss. I think this will be perfect for her. Plus, I love using butternut squash this time of year 🙂

  • Reply Vasundhra January 25, 2018 at 9:33 pm

    5 stars
    I am huge pasta lover and would love to try this recipe. It would be great to read about more smoothie and vegetarian recipes this year.

  • Reply Kimmi January 26, 2018 at 1:01 am

    Instant pin! I love butternut squash but didnt think to make it into a pasta like this!

  • Reply Nina January 26, 2018 at 5:02 am

    5 stars
    This looks super tasty! I love anything with butternut squash. I wish I had a working oven in my apartment! I’d be all about trying this.

  • Reply Jhilmil January 26, 2018 at 10:33 am

    5 stars
    You must be so happy having your better half back home and enjoying some amazing treats from your kitchen:). So if I were asked what I would love to read at veggiesbycandlelight, is some tangy twisty veggie recipes and more of your parenting stories. As I grow as a parent, I’m sure I’ll learn a lot from your posts! And yes, lemme compliment, this pasta is gonna be my Sunday lunch!

  • Reply Rachel January 27, 2018 at 4:48 am

    I’ve just bookmarked this recipe, this looks absolutely delicious and so easy to make! xo

  • Reply Marie Gizelle January 27, 2018 at 10:01 am

    I love baking as a method, it’s the easiest for me, and surely cooks food thoroughly, haven’t tried roasting a squash yet though…looks like an easy to follow recipe, not to mention healthy. Thanks, I would get my hands on some squash after winter. Thanks for sharing!

  • Reply Idora January 28, 2018 at 11:40 pm

    5 stars
    Okay, so I’m planning on having a me day soon, and my goodness is this recipe going to be my dinner! This looks so good!



  • Reply Amber Maroe January 30, 2018 at 3:11 pm

    I feel you on the canceling plans and staying in. Winter makes me so antisocial! This dish looks fabulous. I love the toasted hazelnuts! Nothing adds such a wonderful depth to a plate as roasted nuts!

  • Reply Rachel February 3, 2018 at 5:26 pm

    5 stars
    Thank you for writing so beautifully! I recently started reading your blog after a friend told me about it. Reading your commentary is like having a good meal: I’m always sorry when I’ve finished, and I always look forward to next time.

  • Reply Erica D Ardali February 4, 2018 at 1:42 am

    5 stars
    My friend just sent me a link to your blog this weekend. As crazy as this sounds, I like you. You’re someone I’d be happy to share a meal with. There’s nothing better than reading and conversing only about food to make someone feel automatically safe and comforting. The only downside is your blog makes me hungry. So I’ve learned that before I start to read, I need a good chunk of chocolate (or cheese) within reach!

  • Reply Angela February 4, 2018 at 4:56 pm

    Thanks for sharing this recipe. And as always Ali, your writing is a bright spot in the day. Today, it’s twenty-some-odd degrees, windy and grey here in Chicago. A perfect day for a butternut squash pasta bake. Not only for eating but also for reading about. Thank you! xo

  • Reply Nayna Kanabar February 7, 2018 at 3:45 am

    I make buttenut squash lasagne but I have never thought to use the squash to make the pasta sauce with. What an awesome idea, I am loving it and I am definitely going to use this idea for my next pasta bake.

  • Reply Dana Gutkowski February 8, 2018 at 8:30 pm

    That recipe looks lish! I’d love to see some dog treat recipes. I love making special things for my pups.

  • Reply Laura Dove February 22, 2018 at 3:05 pm

    5 stars
    I would like to see more quick and easy family meals. I find it hard to find recipes for things that all 6 of us can enjoy and that don’t take forever to cook! One pot dishes are always a hit!

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