Creamy Butternut Squash Pasta Bake with Spinach & Walnuts

Creamy Butternut Squash Pasta Bake

with Spinach & Walnuts

35 MIN
+$0.95/serving 2 Servings
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    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.)
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    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
    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 pancettacream, 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

    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 pancettacream, 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!

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