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- 2 cups butternut squash, peeled and diced - 1 pound Italian sausage (mild or spicy) - 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 - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups spinach, roughly chopped - 3 cups chicken broth - 2 tablespoons olive oil - Salt and pepper to taste Butternut squash is sweet and creamy, making it a great base. The Italian sausage adds a savory depth. You can choose mild or spicy sausage based on your taste. Penne pasta holds the sauce well and gives a nice bite. Chop the onion and garlic finely for a smooth blend. Dried thyme and oregano enhance the flavors and add a bit of earthiness. Ricotta cheese provides a creamy texture, while mozzarella and Parmesan give a golden, bubbly topping. Spinach adds color and nutrition. Using chicken broth instead of water boosts the flavor. Olive oil is key for sautéing the onion and garlic. Don’t forget salt and pepper to taste; they bring all the flavors together. Gather these ingredients to make a cozy, delicious meal. This dish is easy to prepare and comforting to eat. You will love how well everything comes together in this pasta bake. - Preheat your oven to 375°F (190°C). - In a large pot, boil salted water. Add penne pasta and cook for 6-7 minutes until al dente. Drain and set aside. - Heat olive oil in a large skillet over medium heat. - Add chopped onion and sauté until soft, about 5 minutes. - Stir in minced garlic and cook for 1 more minute. - Add Italian sausage to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. - Once the sausage is done, add diced butternut squash along with dried thyme and oregano. Mix well and cook for 5-7 minutes until squash softens. - Pour in chicken broth and bring the mix to a simmer. - Add chopped spinach and cook for 2-3 minutes until wilted. - In a bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan. Mix until smooth. - In a large baking dish, combine cooked penne pasta with the sausage and squash mix. Fold in the ricotta mixture until well coated. - Top the pasta bake with remaining mozzarella and Parmesan cheese. - Cover with aluminum foil and bake for 25 minutes. - Remove foil and bake for another 15 minutes until cheese is golden and bubbly. - Let the dish cool for a few minutes before serving. Sautéing the onion and garlic is key. This step adds deep flavor to your dish. Start with medium heat and stir often. You want the onion to soften and turn clear. This usually takes about five minutes. To get that perfect cheese melt, layer your cheeses wisely. Use both mozzarella and Parmesan. Add the mozzarella on top for a stretchy melt. The Parmesan will give a nice golden crust. Keep an eye on it while baking. You want it bubbly and slightly browned. For side dishes, a simple green salad works best. The freshness of the greens balances the richness of the pasta bake. You can also serve crusty bread. It’s great for soaking up any sauce left on your plate. Garnish the dish with fresh herbs. Chopped parsley or basil adds a pop of color and flavor. A sprinkle of red pepper flakes gives a nice kick, too. This will make your dish look even more inviting. For a vegetarian twist, swap out the sausage for lentils or mushrooms. Both options add great texture and flavor. You can also use plant-based sausage if you prefer. To make a gluten-free version, choose gluten-free pasta. Check the labels on your broth and cheeses to ensure they're gluten-free, too. This way, everyone can enjoy this tasty dish without worry. {{image_2}} You can easily swap out the sausage in this dish. Try using chicken or turkey for a lighter option. Both proteins will still give you great flavor. For cheese, mix it up! Use sharp cheddar for a tangy bite. Gouda will add a nice smokiness. If you prefer a creamier texture, go for a blend of cream cheese and mozzarella. Each choice creates a unique taste and texture. This pasta bake shines with seasonal veggies. In fall, butternut squash is perfect. In spring, add fresh asparagus or peas for a bright touch. Summer is great for zucchini or cherry tomatoes. Adjusting the dish for different seasons keeps it fresh. In winter, add kale for extra nutrients. Each season brings new flavors, making this dish versatile and fun. To keep your Butternut Squash Sausage Pasta Bake fresh, store it in airtight containers. Place the leftovers in the fridge. They will last for about 4 to 5 days. Make sure to cool the dish to room temperature before sealing. For long-term storage, you can freeze it. Just wrap the dish tightly in plastic wrap and foil. It can last up to 3 months in the freezer. Label the container with the date. This helps you keep track of freshness. To reheat your pasta bake, the oven is the best method. Preheat it to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep moisture in. Bake for about 20 minutes or until hot. If you use a microwave, make sure to use a microwave-safe plate. Heat in short bursts of 1 to 2 minutes. Stir in between to ensure it heats evenly. Both methods work well, but the oven gives the best texture. You can make this dish healthier by using some simple swaps. Here are a few ideas: - Use turkey sausage instead of Italian sausage to cut fat and calories. - Replace ricotta cheese with low-fat or cottage cheese for a lighter option. - Add more veggies like zucchini or bell peppers to boost nutrients. - Opt for whole grain penne pasta for more fiber and nutrients. - Reduce cheese by using less mozzarella and Parmesan on top. These changes keep the flavor while making it healthier. Yes, you can make this dish ahead of time! Here’s how: - Prepare the dish up to the baking step. - Cover it tightly with foil and store it in the fridge for up to 24 hours. - When ready, bake it straight from the fridge. Just add an extra 10 minutes to the baking time. - If you want to freeze it, let it cool completely before wrapping it tightly. You can freeze it for up to three months. - To reheat, thaw in the fridge overnight and bake as directed. This makes meal prep super easy! This dish pairs well with many sides. Here are some suggestions: - Simple green salad with a light vinaigrette adds freshness. - Garlic bread brings a nice crunch and flavor. - Roasted vegetables like Brussels sprouts or green beans complement the dish. - Steamed broccoli offers a healthy, colorful side. - Caesar salad adds a classic touch with its creamy dressing. These sides make the meal feel complete and satisfying! This recipe blends butternut squash and Italian sausage for a tasty pasta bake. We walked through simple steps to create a dish that's warm and filling. Remember to adjust for your tastes, whether using different proteins or cheeses. Storing leftovers is easy, and reheating keeps them fresh. I hope you enjoy making and sharing this meal with friends. It’s a great way to satisfy your hunger and delight your taste buds.

Butternut Squash Sausage Pasta Bake

Warm up your dinner table with this delicious butternut squash sausage pasta bake! This hearty dish combines creamy ricotta, savory Italian sausage, and nutritious spinach, all baked to perfection with gooey mozzarella on top. Learn how to create this comforting meal that’s perfect for family gatherings or cozy nights in. Click through for the full recipe and make your next meal unforgettable!
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Ingredients
  

2 cups butternut squash, peeled and diced

1 pound Italian sausage (mild or spicy, depending on preference)

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

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups spinach, roughly chopped

3 cups chicken broth

2 tablespoons olive oil

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

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

      In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

        Stir in the minced garlic and cook for an additional minute until fragrant.

          Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 8-10 minutes.

            Once the sausage is cooked, add the diced butternut squash, dried thyme, and dried oregano. Stir well and let it cook for about 5-7 minutes until the squash starts to soften.

              Pour in the chicken broth and bring the mixture to a simmer. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.

                In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until smooth.

                  In a large baking dish, combine the cooked penne pasta and the sausage-buttnerut squash mixture. Gently fold in the ricotta mixture until everything is well coated.

                    Top the pasta bake with the remaining mozzarella and Parmesan cheese.

                      Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                        Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

                          Let the dish cool for a few minutes before serving.

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