If I add cheese to pretty much anything, it’s a winner with my kids! Pasta bakes are so easy to prepare and can be make in advance to cook later, perfect for busy families. This winter-warmer can be adapted for gluten and dairy intolerances as well as being a vegetarian dish. This recipe serves a family of five, usually with leftovers!!

Buzymum - Butternut squash pasta bake


  • Glug olive oil
  • Small butternut squash, de-seeded and chopped into 2cm chunks (no need to peel)
  • 1 small white onion, roughly chopped
  • 2 tsp mixed herbs
  • 2 mugs dry fusilli pasta (gluten free if needed), we like whole grain
  • 1 tbsp corn flour- naturally gluten free (can use plain flour)
  • Large knob butter or dairy free alternative
  • 1 mug frozen peas
  • Approx 10 cherry tomatoes, quartered
  • 50g cheddar or dairy free hard cheese, grated
  • Pint of milk (or veg/ chicken stock for dairy free), warm
  • 25g parmesan cheese, grated (optional)
  • 2 slices of stale bread, toasted and crumbled into bread crumbs


  • Top tip: Use a melon baller to de-seed the butternut squash
  • Chuck the onion and squash into a baking tray, coat with olive oil and sprinkle with the herbs
  • Bake at 180C for around 40 mins until tender

Buzymum - Squash and onion roasted with olive oil and herbs

  • Cook the pasta according to the instructions, less one minute- it will finish cooking in the bake
  • Drain the pasta and place in an oven proof dish
  • Melt the butter in a saucepan and add the flour, stirring continuously
  • Gradually add the milk or stock, continuing to stir
  • It will go lumpy, don’t panic, just keep stirring!!- You are going to whiz it later anyway!
  • Once all liquid is added, bring to a boil for 2 minutes while continuing to stir
  • Take off the heat and add all roasted onion and half the squash
  • Whiz the sauce with a hand blender until smooth

Buzymum - Blending the onion and squash into the sauce

  • Add the grated cheese and leave to melt
  • Add the remaining squash to the pasta, along with the frozen peas and tomatoes
  • Stir the cheese into the sauce and then stir half of the sauce into the pasta

Buzymum - Sauce added to the pasta and veg ⇒ Buzymum - Squash pasta bake ready for the oven

  • Pour the remaining sauce over the top and top that with the bread crumbs
  • Bake at 180C for 20 minutes in the middle of the oven

Buzymum - Portion or butternut squash pasta bake


Previous recipes: One Pot Mild Thai Green CurryChicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev  Crunchy Salmon Fishcakes, The Best BologneseQuick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy SauceRoasted Vegetable Pasta SauceChinese SalmonChorizo and veg pasta & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx

Keep Calm and Carry On Linking Sunday


Butternut Squash Pasta Bake
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8 thoughts on “Butternut Squash Pasta Bake

  • 3rd November 2016 at 12:39 am

    I love squash but I haven’t tried butternut like this. I must do that! Thanks for sharing.

  • 6th November 2016 at 8:07 pm

    This sounds quite easy to make and my kids would like the sweetness. What a good idea to use a melon baller. #kcacols

  • 6th November 2016 at 9:25 pm

    I”m always looking for ways to get my fussy toddler to eat more veg (by hiding it with pasta!) and this idea is brilliant. Thanks for the inspiration #KCACOLS

  • 6th November 2016 at 10:31 pm

    I think the best thing about this is not having to peel the butternut squash, I’ve always just automatically peeled it! #KCACOLS

  • 7th November 2016 at 9:07 pm

    Pasta bake is always a big hit with my two but this is a new one to me. Sounds delicious and gets a veg into them completely hidden, always a bonus. I’m pinning this one for later x

  • 8th November 2016 at 8:53 pm

    This looks delicious. I always struggle with pasta dishes as I don’t eat it only my daughter so it’s awkward to make in smaller quantities
    Thanks so much for linking up at #KCACOLS. Hope you come back again next Sunday

  • 10th November 2016 at 9:59 pm

    Looks lovely! Simple and a good way to get vegetables into the kids, this looks like something I could knock up easily when baby number two arrives. Thank you for sharing! x #KCACOLS

  • 17th November 2016 at 7:04 pm

    This is a great hearty recipe just like I like. Also I knew it would be good when it started with a ‘glug’ of olive oil, straight to the point:)

    Mainy x



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