One phrase to explain this recipe? GENIUS. Ok, and superb, sumptuous, creamy, tacky, all the issues.

A couple of weeks in the past an concept popped into my head: what if I may cook dinner pasta the usage of considered one of my favourite soups? Seems a soup and broth base makes for a surprisingly simple pasta bake loaded with wealthy brown butter, herbs, and melty cheese.

Thus, this glorious brown butter, ricotta & butternut squash baked bucatini used to be born! My favourite phase about this recipe (but even so the fantastic fall flavors) is how simple it’s to make. You actually upload raw bucatini in your pan (sure, raw!), layer within the veggies and spices, pour in creamy butternut squash soup and broth, and cheese it in your hearts want.

I couldn’t forestall sneaking bites when I examined it out and my whole circle of relatives devoured it proper up. That is assured to be considered one of your new favourite fall dinners, and may simply make the easiest distinctive vacation primary dish, too!

The whole lot you’ll wish to make this butternut squash baked bucatini

Mushy pasta, creamy butternut squash, herbs, spices, and layers of deliciously melty cheese. This pasta bake really has all of it. Right here’s what you’ll wish to make it:

• Butter: oh yeah, we’re browning the butter, child! Browned butter will get stirred proper into the pasta ahead of baking. You’ll additionally want some butter for the bread crumb topping.
• Pasta: I like the usage of bucatini on this recipe for the reason that noodles are somewhat thicker than spaghetti. Bucatini noodles also are hole, so that you get additional saucy goodness in each and every chunk.
• Veggies & herbs: you’ll want recent garlic, yellow onion, recent sage, thyme, scrumptious cinnamon, nutmeg, ginger, and allspice, plus some purple pepper flakes (in case you like somewhat warmth).
• Butternut squash: we’re in fact stirring butternut squash SOUP into this pasta dish to assist cook dinner it and provides it that scrumptious fall taste! I used Pacific Meals Creamy Butternut Squash Soup and it used to be best possible.
• Broth: you’ll additionally want vegetable broth or water to assist the pasta cook dinner whilst it bakes.
• Sweetener: somewhat brown sugar or natural maple syrup brings out the wonder of the butternut squash soup.
• Cheese: that is the place issues get actual just right. We’re including ricotta cheese in conjunction with mozzarella and sharp cheddar cheese for a lot of tacky taste (and an epic cheese pull alternative). I additionally like including somewhat parmesan for saltiness. See under for different a laugh choices!
• For the bread crumbs: you’ll want butter, sage leaves, panko bread crumbs, and salt for the toasty, herby bread crumb topping.

Can I make it gluten unfastened?

Certain! Merely use your favourite gluten unfastened pasta noodle, in conjunction with gluten unfastened bread crumbs (or you’ll forget the bread crumb topping).

Customise this baked butternut squash pasta

There are severely unending techniques to make this baked butternut squash bucatini your individual! Listed below are some concepts to get you began:

• Upload veggies. For a spice up of veggies, I like to recommend stirring in recent spinach, kale, and even sauteéd mushrooms whilst you fold the cheese in.
• Check out a protein. You might want to additionally fold in highly spiced Italian sausage, hen sausage, cooked, chopped bacon, and even cooked, shredded hen (or leftover turkey!). Be happy to serve those at the facet, too, after all.
• Select your cheese. I like the combo of mozzarella and sharp cheddar cheese, however gouda or highly spiced cheddar can be fabulous!
• Make a selection your pasta form. As I discussed, I selected bucatini for the reason that form is best possible for sopping up all the sauce and cheese, however you’ll have a laugh with different shapes like fusilli al buco, or shorter pastas like ziti, cavatappi, rigatoni, and so forth.

brown butter

The brown butter provides probably the most implausible, wealthy, rather nutty taste to this butternut squash pasta bake and is more uncomplicated to make than you assume! Get all of my guidelines and methods for browning butter in this submit and get able so as to add it to actually the entirety.

Butternut squash baked bucatini made in a single pan

1. Brown the butter. Get started by means of browning the butter in a medium pan at the stovetop. As soon as it offers off that scrumptious nutty aroma (and starts to brown) take away it from the warmth and set it apart.
2. Prep the pasta. Upload the raw (sure, raw!) bucatini to a 9×13-inch baking dish with veggies and herbs. Pour the cooled brown butter into the pan and gently toss the entirety in combination.
3. Make the sauce. Whisk in combination the butternut squash soup, broth, ricotta, and brown sugar, then pour it over the pasta in conjunction with the comfy spices and toss to calmly coat it.
4. Bake, then cheese. Bake the pasta exposed for half-hour, and whilst it’s baking, stir in combination the mozzarella and cheddar cheese. Take away the pasta from the oven, stir in probably the most cheese aggregate, and sprinkle the remainder cheese on best. Bake it once more till it’s rather golden on best, then upload parmesan in case you’d like.
5. Make the bread crumbs. Soften butter on your unique pan, then fry up the ones recent sage leaves. Stir within the panko bread crumbs and salt till the entirety is good and golden.
6. Most sensible & consume. Serve the pasta bake and best with the toasted sage bread crumbs, additional purple pepper flakes, and flaky sea salt in case you’d like!

What to serve with this baked butternut squash bucatini

Storing & freezing guidelines

• To retailer: retailer any leftover butternut squash pasta bake in hermetic packing containers within the fridge for as much as 3-5 days. To reheat merely achieve this in a microwave secure dish with a touch of broth or water.
• To freeze: upload leftover bucatini to reusable freezer-friendly luggage or hermetic glass packing containers and freeze for as much as 3 months. When able to serve, let the pasta bake thaw within the fridge in a single day ahead of reheating within the microwave.

Extra pasta recipes you’ll love

Get all of my pasta recipes right here!

I am hoping you like this butternut squash baked bucatini! If you are making it you’ll want to go away a remark and a score so I understand how you really liked it. Revel in, xo!

Brown Butter, Ricotta & Butternut Squash Baked Bucatini

Prep Time 20 mins mins

Prepare dinner Time 1 hour hour

General Time 1 hour hour 20 mins mins

ServesServes 8 servings

Scrumptious butternut squash baked bucatini with wealthy brown butter, creamy ricotta, and layers of melted cheese. This straightforward baked butternut squash pasta chefs multi function pan and is superb for including your favourite veggies or proteins. Most sensible with toasted sage bread crumbs and experience the easiest fall-inspired pasta bake!

Substances

• For the pasta:
• 6 tablespoons salted butter
• 1 pound bucatini
• 4 garlic cloves, minced
• 1 yellow onion, thinly sliced
• 1 tablespoon finely chopped sage leaves
• 1 tablespoon recent thyme leaves
• 1 teaspoon kosher salt
• Freshly flooring black pepper, to style
• Non-compulsory: ½ teaspoon purple pepper flakes
• 3 cups pre-made butternut squash soup (I used Pacific Meals Creamy Butternut Squash Soup)
• 2 ½ cups vegetarian broth (or sub water)
• ½ heaping cup whole-milk ricotta cheese
• 1 tablespoon brown sugar or natural maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• 1 cup (4 oz.) shredded mozzarella cheese (or sub gouda)
• 1 cup (4 oz.) shredded sharp cheddar cheese (or sub gouda or extra mozzarella)
• Non-compulsory: ¼ cup grated parmesan cheese
• For the sage breadcrumbs:
• 2 tablespoons salted butter
• 2 sage leaves, very finely chopped
• ½ cup panko breadcrumbs
• ¼ teaspoon kosher salt

Directions

• Preheat the oven to 375 levels F.

• Brown the butter: Position a medium pan over medium warmth and upload 6 tablespoons butter. The butter will start to soften, crackle, after which in the end foam. Make sure to stir repeatedly throughout this procedure. After about 5 mins, the butter will start to brown and switch a pleasing golden amber colour at the backside of the saucepan, this typically occurs proper when it foams. Proceed to whisk and take away from warmth as quickly because the butter starts to brown and provides off a nutty aroma. Put aside.

• Get ready pasta dish: Upload raw bucatini, garlic, onions, sage, thyme, salt, pepper and purple pepper flakes (if the usage of) to a 9×13 inch baking pan. Pour cooled brown butter over the pasta, ensuring to scrape any extra bits off the button of the pan, then use your fingers or tongs to toss the pasta and veggies with the brown butter.

• In a medium bowl, whisk in combination the butternut squash soup, broth, ricotta and brown sugar (or maple syrup), cinnamon, nutmeg, ginger, and allspice. Pour over the pasta and toss once more the usage of tongs to calmly coat the pasta with the sauce.

• In a medium bowl, stir in combination mozzarella and cheddar cheeses.

• Bake exposed for half-hour then take away from the oven, and stir ½ cup of the cheese aggregate. Sprinkle closing 1 ½ cups cheese aggregate on best of the pasta. Bake once more for 20-25 extra mins till the highest is rather golden brown. Take away from the oven and garnish with parmesan cheese, if desired.

• Make the toasted sage breadcrumbs: In the similar medium nonstick pan you used previous, upload in 2 tablespoons of butter and position over medium warmth. As soon as the butter starts to soften, upload within the sage leaves and fry till great and crispy, about 2 to 4 mins. After the sage is good and crispy, upload within the panko breadcrumbs and salt, stirring ceaselessly till the breadcrumbs are great and golden brown, about 2 to 4 extra mins.

• Serve pasta right away. Most sensible with toasted sage breadcrumbs and further purple pepper flakes & a pinch of flaky sea salt, if desired. Serves 6-8.

Recipe Notes

I counsel serving this with hen sausage or a highly spiced italian sausage at the facet for additonal protein!
See the entire submit for guidelines, methods & techniques to customise this pasta bake!

Vitamin

Serving: 1servingEnergy: 498calCarbohydrates: 57.1gProtein: 16.7gFats: 22.8gSaturated Fats: 13.7gFiber: 3.1gSugar: 5g