There are two things I have to say before we get to the pasta.
First: after watching the CMAs, I’m officially obsessed. I would like Carrie Underwood’s legs—immediately. And if she’s sharing a wardrobe, I’ll take that too.
Second: my secret celebrity crush is Blake Shelton. He’s my boyfriend in my head, and I refuse to stop declaring it. I also adore Miranda Lambert, so if either of them wants to adopt me, I’m ready.
Okay, now back to food. This roasted butternut baked penne is basically a cheat: it began as a butternut squash lasagna in spirit, but much simpler. Many of you suggested turning that lasagna into a pasta dish, so that’s exactly what I did. It’s essentially the same comforting flavors—roasted squash, a creamy, lightly spiced sauce and melted cheese—just mashed and mixed with penne, then baked until bubbly.
This version is easy to pull together and perfect for nights when you want something cozy without the fuss of lasagna sheets or multiple pans. It’s not drowning in sauce; the texture is thicker and velvety, which I love. If you prefer it saucier, add more milk when you’re whisking the sauce.
Also: bacon. At the last minute I crumbled some bacon on top and it transformed the whole dish. If you like sweet-and-savory contrasts, don’t skip the bacon—trust me.
Roasted Butternut Baked Penne
Ingredients
- 1 pound butternut squash, peeled and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 small shallot, chopped
- 1 tablespoon flour
- 1/4 cup mascarpone cheese
- 2/3 cup milk
- 1/2 pound whole wheat penne
- 1/4 cup freshly grated mozzarella
- 1/4 cup freshly grated Parmesan
- fresh sage leaves
- crumbled bacon (optional)
Instructions
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Preheat the oven to 400°F. Peel and chop the squash, spread it on a baking sheet and toss with a little olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip, then roast another 20 minutes. Transfer the squash to a bowl and mash.
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Cook the pasta according to package directions while preparing the sauce.
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In a medium saucepan over medium heat, melt the butter and sauté the shallot until fragrant. Let the butter brown lightly, then whisk in the flour and cook for 1–2 minutes. Gradually add the milk, then stir in mascarpone and the mashed squash until smooth. If you want a thinner sauce, add more milk. Taste and adjust seasoning as needed.
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Place the cooked penne in an 8- or 9-inch baking dish. Pour the sauce over the pasta and fold gently to coat. Top with mozzarella, Parmesan and fresh sage leaves. Bake 25–30 minutes, until the cheese is golden and bubbly. Sprinkle with crumbled bacon if desired.
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Note: this dish is meant to be thick rather than swimming in sauce. For reheating, add 1–2 tablespoons of milk to help bring it back together.
This dish tastes far better than it looks—creamy, comforting and a little bit addictive. It’s ideal for a simple weeknight dinner or for serving a small crowd, and leftovers reheat beautifully with a splash of milk. Give it a try and enjoy the cozy, autumnal flavors of roasted butternut and melted cheese.