Butternut Squash Baked Bucatini | Ambitious Kitchen

One phrase to explain this recipe? GENIUS. Okay, and superb, luxurious, creamy, tacky, the entire issues.

Just a few weeks in the past an thought popped into my head: what if I may prepare dinner pasta utilizing certainly one of my favourite soups? Turns out a soup and broth base makes for an extremely straightforward pasta bake loaded with wealthy brown butter, herbs, and melty cheese.

Thus, this glorious brown butter, ricotta & butternut squash baked bucatini was born! My favourite half about this recipe (in addition to the wonderful fall flavors) is how straightforward it’s to make. You actually add raw bucatini to your pan (sure, raw!), layer within the veggies and spices, pour in creamy butternut squash soup and broth, and cheese it to your hearts want.

I couldn’t cease sneaking bites after I examined it out and my complete household devoured it proper up. This is assured to be certainly one of your new favourite fall dinners, and would possibly simply make the right distinctive vacation major dish, too!

Everything you’ll must make this butternut squash baked bucatini

Tender pasta, creamy butternut squash, herbs, spices, and layers of deliciously melty cheese. This pasta bake actually has all of it. Here’s what you’ll must make it:

Butter: oh yeah, we’re browning the butter, baby! Browned butter will get stirred proper into the pasta earlier than baking. You’ll additionally want some butter for the bread crumb topping.
Pasta: I like utilizing bucatini on this recipe as a result of the noodles are a bit thicker than spaghetti. Bucatini noodles are additionally hole, so that you get further saucy goodness in every chunk.
Veggies & herbs: you’ll want contemporary garlic, yellow onion, contemporary sage, thyme, scrumptious cinnamon, nutmeg, ginger, and allspice, plus some red pepper flakes (in case you like a bit warmth).
Butternut squash: we’re truly stirring butternut squash SOUP into this pasta dish to assist prepare dinner it and provides it that scrumptious fall taste! I used Pacific Foods Creamy Butternut Squash Soup and it was excellent.
Broth: you’ll additionally want vegetable broth or water to assist the pasta prepare dinner whereas it bakes.
Sweetener: a bit brown sugar or pure maple syrup brings out the sweetness of the butternut squash soup.
Cheese: that is the place issues get actual good. We’re including ricotta cheese together with mozzarella and sharp cheddar cheese for many tacky taste (and an epic cheese pull alternative). I additionally like including a bit parmesan for saltiness. See under for different enjoyable 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 free?

Sure! Simply use your favourite gluten free pasta noodle, together with gluten free bread crumbs (or you’ll be able to omit the bread crumb topping).

Customize this baked butternut squash pasta

There are significantly limitless methods to make this baked butternut squash bucatini your individual! Here are some concepts to get you started:

Add veggies. For a lift of veggies, I like to recommend stirring in contemporary spinach, kale, and even sauteéd mushrooms whenever you fold the cheese in.
Try a protein. You may additionally fold in spicy Italian sausage, hen sausage, cooked, chopped bacon, and even cooked, shredded hen (or leftover turkey!). Feel free to serve these on the facet, too, in fact.
Pick your cheese. I like the combination of mozzarella and sharp cheddar cheese, however gouda or spicy cheddar can be fabulous!
Choose your pasta form. As I discussed, I selected bucatini as a result of the form is ideal for sopping up the entire sauce and cheese, however you’ll be able to have enjoyable with different shapes like fusilli al buco, or shorter pastas like ziti, cavatappi, rigatoni, and so on.

How to brown butter

The brown butter provides essentially the most unbelievable, wealthy, barely nutty taste to this butternut squash pasta bake and is simpler to make than you assume! Get all of my tips and methods for browning butter on this submit and prepare so as to add it to actually the whole lot.

Butternut squash baked bucatini made in a single pan

Brown the butter. Start by browning the butter in a medium pan on the stovetop. Once it provides off that scrumptious nutty aroma (and begins to brown) take away it from the warmth and set it apart.
Prep the pasta. Add 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 whole lot collectively.
Make the sauce. Whisk collectively the butternut squash soup, broth, ricotta, and brown sugar, then pour it over the pasta together with the comfy spices and toss to evenly coat it.
Bake, then cheese. Bake the pasta uncovered for half-hour, and whereas it’s baking, stir collectively the mozzarella and cheddar cheese. Remove the pasta from the oven, stir in a number of the cheese combination, and sprinkle the remaining cheese on high. Bake it once more till it’s barely golden on high, then add parmesan in case you’d like.
Make the bread crumbs. Melt butter in your unique pan, then fry up these contemporary sage leaves. Stir within the panko bread crumbs and salt till the whole lot is sweet and golden.
Top & devour. Serve the pasta bake and high with the toasted sage bread crumbs, further crimson pepper flakes, and flaky sea salt in case you’d like!

What to serve with this baked butternut squash bucatini

Storing & freezing tips

To retailer: retailer any leftover butternut squash pasta bake in airtight containers within the fridge for as much as 3-5 days. To reheat merely achieve this in a microwave protected dish with a splash of broth or water.
To freeze: add leftover bucatini to reusable freezer-friendly baggage or hermetic glass 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 earlier than reheating within the microwave.

More pasta recipes you’ll love

Get all of my pasta recipes right here!

I hope you like this butternut squash baked bucatini! If you make it make sure to depart a remark and a score so I understand how you preferred it. Enjoy, xo!

Brown Butter, Ricotta & Butternut Squash Baked Bucatini

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Serves8 servings

Delicious butternut squash baked bucatini with wealthy brown butter, creamy ricotta, and layers of melted cheese. This straightforward baked butternut squash pasta cooks multi functional pan and is nice for including your favourite veggies or proteins. Top with toasted sage bread crumbs and benefit from the excellent fall-inspired pasta bake!

Ingredients

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 contemporary thyme leaves
1 teaspoon kosher salt
Freshly floor black pepper, to style
Optional: ½ teaspoon crimson pepper flakes
3 cups pre-made butternut squash soup (I used Pacific Foods Creamy Butternut Squash Soup)
2 ½ cups vegetarian broth (or sub water)
½ heaping cup whole-milk ricotta cheese
1 tablespoon brown sugar or pure maple syrup
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
1 cup (4 ounces) shredded mozzarella cheese (or sub gouda)
1 cup (4 ounces) shredded sharp cheddar cheese (or sub gouda or extra mozzarella)
Optional: 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

Instructions

Preheat the oven to 375 levels F.
Brown the butter: Place a medium pan over medium warmth and add 6 tablespoons butter. The butter will start to soften, crackle, after which finally foam. Make certain you stir continuously throughout this course of. After about 5 minutes, the butter will start to brown and switch a pleasant golden amber colour on the underside of the saucepan, this often occurs proper when it foams. Continue to whisk and take away from warmth as quickly because the butter begins to brown and provides off a nutty aroma. Set apart.
Prepare pasta dish: Add raw bucatini, garlic, onions, sage, thyme, salt, pepper and crimson pepper flakes (if utilizing) 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 collectively 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 utilizing tongs to evenly coat the pasta with the sauce.
In a medium bowl, stir collectively mozzarella and cheddar cheeses.
Bake uncovered for half-hour then take away from the oven, and stir ½ cup of the cheese combination. Sprinkle remaining 1 ½ cups cheese combination on high of the pasta. Bake once more for 20-25 extra minutes till the highest is barely golden brown. Remove from the oven and garnish with parmesan cheese, if desired.
Make the toasted sage breadcrumbs: In the identical medium nonstick pan you used earlier, add in 2 tablespoons of butter and place over medium warmth. Once the butter begins to soften, add within the sage leaves and fry till good and crispy, about 2 to 4 minutes. After the sage is sweet and crispy, add within the panko breadcrumbs and salt, stirring frequently till the breadcrumbs are good and golden brown, about 2 to 4 extra minutes.
Serve pasta instantly. Top with toasted sage breadcrumbs and additional crimson pepper flakes & a pinch of flaky sea salt, if desired. Serves 6-8.

Recipe Notes

I recommend serving this with hen sausage or a spicy italian sausage on the facet for further protein!
See the total submit for tips, methods & methods to customise this pasta bake!