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Butternut Squash Baked Pasta

This savory pasta bake combines the flavors of autumn in a dish that you’ll want to make again and again. Sweet butternut squash roasted in your June Oven provides the foundation for a lush, silky-smooth sauce that gets a flavor boost from a generous amount of fresh lemon zest, chopped sage and nutty cheese. Elbow macaroni is small enough to soften as the pasta bakes so you can skip boiling it before mixing it with the sauce. If you want to use another shape, such as penne or cavatappi, you’ll need to boil the pasta according to package instructions first.

Prep Time — 30 min
Cook Time — 1 hour 20 min
Servings — 8
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Ingredients

5 cups diced butternut squash

1 cup diced onion

1 garlic clove

3 tablespoons extra-virgin olive oil

2 teaspoons salt

½ teaspoon black pepper

nonstick cooking spray

1 pound elbow macaroni

2 cups grated Gruyere

¼ cup grated Parmesan

1 tablespoon chopped sage

1 teaspoon lemon zest

4 cups vegetable broth

½ cup chopped hazelnuts

¼ cup grated Parmesan

½ cup panko bread crumbs

1 tablespoon extra-virgin olive oil

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Season the vegetables

Combine the squash cubes, diced onions and sliced garlic on the June Pan. Add the oil, salt and pepper. Toss to coat and spread in an even layer.

5 cups diced butternut squash

1 cup diced onion

sliced garlic

3 tablespoons extra-virgin olive oil

2 teaspoons salt

½ teaspoon black pepper

June Pan

measuring cups

measuring spoons

spatula

Cook the vegetables

Place the June Pan on the middle shelf of the June Oven. Roast the squash about 17 minutes, until it is very soft. When June notifies you that the vegetables are ready, remove them from the June Oven and set aside.

June Oven

Grease the baking dish

Coat the interior of a baking dish with nonstick cooking spray and set aside.

rectangular baking dish

nonstick cooking spray

Make the topping

Combine the crushed hazelnuts, Parmesan, panko, oil and nutmeg in a small bowl and mix well. Set aside.

½ cup chopped hazelnuts

¼ cup grated Parmesan

½ cup panko bread crumbs

1 tablespoon extra-virgin olive oil

small bowl

Preheat the June Oven

When the vegetables are done roasting with the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.

Puree the vegetables

Scrape the cooked vegetables into a large bowl if using an immersion blender, a blender or the base of a food processor. (It’s fine if they’re still hot.) Add the broth and puree until perfectly smooth, 3-4 minutes.

4 cups vegetable broth

large bowl

liquid measuring cup

immersion blender

Combine the pasta bake ingredients

Pour the puree into the greased baking dish. Add the uncooked pasta, Parmesan, shredded cheese, sage and lemon zest. Mix gently until the ingredients appear evenly combined.

1 pound elbow macaroni

2 cups grated Gruyere

¼ cup grated Parmesan

1 tablespoon chopped sage

1 teaspoon lemon zest

Add the topping

Sprinkle the bread crumb mixture over the pasta, covering the entire surface.

Cover tightly

Cover tightly with foil.

foil

Bake the pasta

Place the pasta on the middle shelf of the June Oven. Bake, covered, for 1 hour. June will notify you when it is time to remove the foil.

Remove the foil and brown the top

Carefully remove the foil. Continue baking the pasta until the top is golden brown, about 20 minutes longer. June will notify you when the pasta is ready. If desired, follow on-screen instructions to continue cooking.

Cool slightly and serve

Remove the pasta from the June Oven and allow to cool for 10 minutes before serving.

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