Creamy Butternut Squash Pasta Bake with Spinach & Walnuts

Creamy Butternut Squash Pasta Bake

with Spinach & Walnuts

35 MIN
+$0.95/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • No Change
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta
    • 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.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      1040 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Creamy Butternut Squash Pasta Bake with Spinach & Walnuts
    Title
    • 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
    How To: Peel Garlic
    How To: Properly Salt Cooking Water
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the squash
    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. 

    Cook the pasta & wilt the spinach
    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.

    Make the breadcrumb topping
    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.

    Cook the pancetta
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Get Plans

    Creamy Butternut Squash Pasta Bake

    Prepare & roast the squash
    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.

    Cook the pasta & wilt the spinach
    Make the breadcrumb topping
    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.

    Cook the pancetta
    Finish & serve your dish
    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!

    Browse Steps
    1 of 5