40 minutes
A comforting baked pasta dish featuring creamy butternut squash, spinach, and two types of cheese, with a hint of spice from red-pepper flakes and jalapeño.
to taste
tablespoons
Butternut Squash, peeled, seeds removed, cut into 1/2-inch cubes
0 lb
tablespoons
teaspoons
Penne Pasta
0 lb
Baby Spinach, packed
cups
Fresh Mozzarella, torn into bite-size chunks
0 oz
Jalapeño, sliced into rounds
each
Flat Leaf Parsley, roughly chopped
cups
1. Prepare Boiling Water and Cook Butternut Squash
Start by bringing a large pot of salted water to a boil. This will be used to cook the pasta later. While you wait for the water to boil, heat 3 tablespoons of olive oil in a 12-inch ovenproof skillet or Dutch oven over medium heat until it shimmers. Once the oil is ready, add the butternut squash, seasoning it with kosher salt, ground cumin, and red-pepper flakes. Cook the squash for about 6 to 8 minutes, stirring occasionally, until it is browned in spots and just tender.
2. Preheat Oven and Cook Pasta
Meanwhile, preheat your oven to 400 degrees Fahrenheit. When the water in the pot reaches a rolling boil, add the penne pasta. Cook the pasta for about 3 to 4 minutes less than the package instructions suggest, ensuring it remains a little too firm to bite. Before draining, reserve 1 cup of the pasta water and set it aside.
3. Mash Squash and Create Sauce
Returning to the skillet, add 1 cup of low-sodium vegetable broth to the squash. Let it cook for another 10 to 12 minutes, until the squash is soft and easily mashable. Using a potato masher or the back of a wooden spoon, mash about half of the squash, leaving the remaining half chunky.
4. Combine Pasta and Squash
Next, add the cooked pasta to the skillet along with the reserved pasta water and 1/2 cup of grated Parmesan. Stir vigorously until the squash and pasta are well combined and the sauce is cohesive.
5. Add Spinach and Cheese
Incorporate the baby spinach into the mixture, stirring until it shrinks down. Once the spinach is well mixed, top the dish with the remaining 1/4 cup of grated Parmesan, the torn mozzarella chunks, and the sliced jalapeño.
6. Bake and Serve
Transfer the skillet to the oven and bake for about 12 to 15 minutes, until the cheese is melted and browned in spots. After removing the dish from the oven, drizzle it with a bit more olive oil and sprinkle the chopped parsley on top. Serve immediately.
Include spicy Italian sausage and kale, go for a garlic tomato sauce with a kick of chili, and use a mix of mozzarella and pepper jack cheese.
Use sweet potato and roasted Brussels sprouts, make a sage-infused béchamel sauce, and top with a mix of Gruyère and Parmesan.
Replace butternut squash with roasted red peppers and artichokes, use a tomato sauce with olives and capers, and sprinkle with feta cheese.
Add cooked chicken, Italian sausage, pancetta, or cannellini beans for a protein boost. Tofu or tempeh can be included for a vegetarian protein option.
Swap out the béchamel for a roasted garlic tomato sauce to create a more Mediterranean feel. For a richer dish, try a creamy Alfredo sauce.
Roast with a drizzle of olive oil, salt, and a touch of brown sugar or maple syrup at 425°F for 25-30 minutes to caramelize and add natural sweetness.
Season every component separately, including the roasted squash, béchamel sauce, and spinach for a well-seasoned and complex final dish.
Cook penne just al dente, as it will continue to cook in the oven, to prevent a mushy texture after baking.
Use a mix of cheeses, such as sharp Parmesan or Pecorino Romano for flavor, and Gruyère or mozzarella for a creamy texture.
Aim for a silky smooth béchamel or cheese sauce, use warm milk to prevent lumps, and consider infusing the milk with aromatics like bay leaves, nutmeg, or garlic.
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