Best 5 Spinach Butternut Squash And Pasta Bake Recipes

SPINACH, BUTTERNUT SQUASH, AND PASTA BAKE

Steps:

• Preheat the oven to 425°F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350°F.
• Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.
• Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

PASTA WITH BUTTERNUT SQUASH AND SPINACH

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
• Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
• While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
• Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
• Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
• Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

BUTTERNUT SQUASH STUFFED PASTA BAKE RECIPE BY TASTY

Steps:

• Heat olive oil in a large pan.
• Add the butternut squash and salt, and sauté for a few minutes.
• Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
• Add in spinach and salt until the spinach is wilted.
• In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
• Add the cooked squash mixture into the bowl. Mix until evenly blended.
• Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
• Heat butter in a medium pan. Once melted, add in flour.
• Cook the flour until it turns light brown.
• Add milk to the pan and stir continuously until the sauce thickens.
• Add a pinch of salt and pepper.
• In a casserole dish, sheet the sauce on the bottom.
• Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
• Bake at 400°F (200°C) covered for 30 minutes.
• Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
• Garnish with parsley.
• Enjoy!