Creamy Butternut Squash Pasta Bake

with Spinach & Walnuts

35 MIN

+$0.95/serving 2 Servings

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add Pancetta

From the Test Kitchen

This comforting, seasonal pasta bake showcases creamy roasted butternut squash, ribbons of wavy mafalda, and melty mozzarella—all served under a crunchy breadcrumb topping, elevated by an aromatic duo of walnuts and rosemary.
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Nutrition

PER SERVING
Calories

1040 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
6 oz Mafalda Pasta
1 clove Garlic
½ lb Diced Butternut Squash
1 bunch Rosemary
3 oz Baby Spinach
1 Tbsp Verjus Blanc
1 Tbsp Capers
¼ cup Grated Parmesan Cheese
¼ cup Roasted Walnuts
¼ tsp Crushed Red Pepper Flakes
4 oz Fresh Mozzarella Cheese
¼ cup Panko Breadcrumbs
¼ cup Cream
2 Tbsps Mascarpone Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the squash and half the rosemary sprigs in a baking dish. Drizzle with olive oil; season with salt and pepper. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat. Arrange in an even layer. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the rosemary sprigs.

2 Cook the pasta & wilt the spinach

Meanwhile, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the spinach (handfuls at a time) and stir until wilted and combined.

3 Make the breadcrumb topping

Meanwhile, finely chop the walnuts. Pick the remaining rosemary leaves off the stems; finely chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the chopped walnuts, chopped rosemary leaves, parmesan, breadcrumbs, and as much of the garlic paste as you'd like.

4 Cook the pancetta

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.

5 Finish & serve your dish

To the baking dish of partially roasted squash, carefully add the cooked pasta and spinach, cooked pancetta, cream, capers, verjus and half the mascarpone (you will have extra). Season with salt and pepper; toss to thoroughly combine. Top with the mozzarella (tearing into bite-sized pieces before adding) and breadcrumb topping. Bake 7 to 9 minutes, or until the breadcrumbs are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!