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- 2 cups butternut squash, peeled and diced into bite-sized cubes - 1 pound Italian sausage (choose mild for subtle flavor or spicy for a kick) - 12 ounces penne pasta - 1 small onion, finely chopped - 3 cloves garlic, minced The butternut squash adds a sweet and creamy touch. I love using Italian sausage for that hearty flavor. Penne pasta holds all the goodness well. The onion and garlic bring a savory base to this dish. - 1 cup ricotta cheese, creamy - 2 cups shredded mozzarella cheese, divided - 1 cup grated Parmesan cheese, divided Ricotta cheese makes the dish rich and smooth. I use mozzarella to create that melty topping. Parmesan adds a nice salty bite that enhances all the flavors. - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 2 cups fresh spinach, roughly chopped - 3 cups chicken broth, low-sodium preferred - 2 tablespoons olive oil - Salt and freshly ground black pepper to taste Dried thyme and oregano give the dish depth. Fresh spinach adds color and nutrients. I prefer low-sodium chicken broth for a balanced flavor. Olive oil, salt, and pepper round out the taste, making it all come together. - Preheat your oven to 375°F (190°C) to get it ready for baking. - In a large pot, bring salted water to a boil. Add 12 ounces of penne pasta and cook for 6-7 minutes. It should be al dente. Drain the pasta and set it aside in a large mixing bowl. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 1 small onion, finely chopped, and sauté for about 5 minutes until it is soft. - Next, stir in 3 cloves of minced garlic and cook for 1 minute. The smell will be amazing! - Then, add 1 pound of Italian sausage to the skillet. Break it into smaller pieces with a wooden spoon. Cook for 8-10 minutes until it is browned and fully cooked. - Now, add 2 cups of diced butternut squash, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Cook for 5-7 minutes until the squash softens. - Pour in 3 cups of low-sodium chicken broth and bring this to a gentle simmer. - Add 2 cups of roughly chopped fresh spinach and simmer for another 2-3 minutes until the spinach wilts. - In a separate bowl, mix 1 cup of ricotta cheese with half of the 2 cups of shredded mozzarella and half of the 1 cup of grated Parmesan cheese. Stir until smooth. - In the large bowl with the pasta, add the sausage and butternut squash mix. Gently fold in the ricotta mixture until everything is well-coated. - Transfer this mix into a greased large baking dish. Top it off with the rest of the mozzarella and Parmesan cheese. - To prevent browning, cover the dish with aluminum foil. Bake for 25 minutes in the preheated oven. - After 25 minutes, take off the foil and bake for another 15 minutes. The cheese should be golden and bubbling. - Let the pasta bake cool for a few minutes before serving. Enjoy the rich flavors! - Choosing the right sausage: I prefer Italian sausage for its rich flavor. You can choose mild for a gentle taste or spicy for a kick. Both options work well in this dish. - Precooking vegetables for better texture: I recommend precooking the butternut squash. This helps it soften nicely and blend with the pasta. Sautéing the onion and garlic first adds depth to the overall flavor. - Adding herbs and spices: Fresh herbs like basil or parsley can brighten the dish. Dried thyme and oregano offer warmth and earthiness. Feel free to mix and match based on your taste. - Suggestions for extra flavor: A pinch of red pepper flakes adds heat. You can also stir in a splash of balsamic vinegar for tanginess. These small tweaks can make a big difference. - Garnishing options: Fresh herbs on top make your pasta bake pop. Sprinkle chopped basil or parsley just before serving. This adds color and freshness. - Serving ideas with sides: I love serving this bake with rustic bread. It’s perfect for scooping up the cheesy goodness. A simple green salad on the side balances the meal nicely. {{image_4}} For those needing gluten-free options, select gluten-free penne or other pasta. Many brands offer great taste. You can enjoy this dish without worry. If you want a vegan version, swap the cheese and sausage for plant-based options. Use vegan ricotta and sausage made from plants. These swaps keep the dish tasty and satisfying. You can add different vegetables to this pasta bake. Try bell peppers, zucchini, or mushrooms. These will boost flavor and nutrition. If you want a change in pasta, use fusilli or rotini instead of penne. Each type brings a new texture and taste. Want to spice things up? Try adding red pepper flakes or smoked paprika. These spices will add warmth and depth. You can also stir in a bit of cream for a richer sauce. Cream will make the bake extra smooth and creamy. Each of these changes can give your dish a new life. To keep your butternut squash sausage pasta bake fresh, let it cool first. This step helps prevent sogginess. Once cool, transfer it to an airtight container. Place it in your fridge. Properly stored, it lasts about three to five days. You can freeze the pasta bake for later. First, let it cool completely. Then, cut it into portions for easier thawing. Use a freezer-safe container or wrap it tightly in aluminum foil. Label your container with the date. The pasta bake can stay frozen for up to three months. For the best texture, reheat in the oven. Preheat your oven to 350°F (175°C). Place the pasta bake in a dish, cover it with foil, and warm it for about 20-30 minutes. This keeps the cheese melty and the pasta tender. You can also use a microwave for a quicker option. Heat individual portions for about 2-3 minutes. Stir halfway through to ensure even heating. However, this may not keep the texture as nice as the oven method. Can I use frozen butternut squash? Yes, you can use frozen butternut squash. It saves time and is easy to work with. Just thaw it first and drain any excess water. This ensures your dish won’t get too watery. How long does the pasta bake last in the fridge? The pasta bake will last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty for your next meal. What type of sausage is best? I recommend using Italian sausage. You can choose mild for a gentle flavor or spicy for a kick. Both options pair well with butternut squash and add great taste. Can I substitute ricotta cheese? Yes, you can substitute ricotta cheese. Cream cheese or cottage cheese works well too. Just mix them with some herbs for extra flavor. How do I avoid overcooking the pasta? To avoid overcooking, cook the pasta until it’s al dente. This means it should be firm to the bite. Drain it right away and combine it with the other ingredients quickly. What’s the best way to know when it’s done baking? Check if the cheese is golden and bubbly. You can also insert a knife into the center. If it comes out hot, your pasta bake is ready to enjoy! This recipe blends butternut squash, Italian sausage, and cheeses for a tasty dish. You learned how to prepare and bake it perfectly. Remember, you can swap ingredients or spice things up for your taste. Storage tips help keep leftovers fresh and delicious. With these steps and tips, you can impress anyone at your table. Enjoy your cooking journey and make it your own!

Butternut Squash Sausage Pasta Bake

Savor the flavors of fall with this delicious Butternut Squash Sausage Pasta Bake! This comforting dish combines creamy ricotta, hearty sausage, and tender squash for a family-friendly meal. Perfect for chilly nights, it'll be on your table in under an hour. Click through to explore the full recipe and make this flavorful bake a new favorite in your kitchen! Enjoy cozy nights filled with great food.
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Ingredients
  

2 cups butternut squash, peeled and diced into bite-sized cubes

1 pound Italian sausage (choose mild for subtle flavor or spicy for a kick)

12 ounces penne pasta

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup ricotta cheese, creamy

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups fresh spinach, roughly chopped

3 cups chicken broth, low-sodium preferred

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook for 6-7 minutes, or until al dente. Drain the pasta and set it aside in a large mixing bowl.

      While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it turns translucent and soft.

        Incorporate the minced garlic into the skillet and cook for an additional minute until it releases its aromatic fragrance.

          Add the Italian sausage to the skillet, using a wooden spoon to break it into smaller pieces. Cook for 8-10 minutes until the sausage is browned and thoroughly cooked.

            Once the sausage is cooked, stir in the diced butternut squash, dried thyme, and dried oregano. Allow the mixture to cook for 5-7 minutes, or until the squash begins to soften.

              Pour the chicken broth into the skillet and bring the mixture to a gentle simmer. Add the roughly chopped spinach and simmer for an additional 2-3 minutes until the spinach wilts and brightens in color.

                In a separate large mixing bowl, combine the ricotta cheese with half of the mozzarella cheese and half of the Parmesan cheese. Stir until the mixture is smooth and well combined.

                  In the same large mixing bowl used for the pasta, add the sausage and butternut squash mixture to the cooked penne. Carefully fold in the ricotta cheese mixture until all ingredients are evenly coated.

                    Transfer the fully combined pasta mixture into a greased large baking dish. Evenly sprinkle the remaining mozzarella and Parmesan cheeses over the top.

                      To prevent excessive browning, cover the baking dish with aluminum foil and place it in your preheated oven for 25 minutes.

                        After 25 minutes, carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is beautifully golden and bubbling.

                          Once cooked, let the pasta bake cool for a few minutes before serving to allow the flavors to settle.

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8

                              - Presentation Tips: Serve the pasta bake in generous portions strewn with fresh basil or parsley for a touch of vibrant green contrasting with the creamy cheese. Consider using rustic bread on the side for a delightful dipping experience!