Cheesy, creamy, and comforting—this Kale Butternut Pasta Bake is everything you want on a busy weeknight without the heavy guilt. Hi, I’m Celeste from The Whole Serving. If you crave a rich, silky pasta sauce but prefer lighter ingredients, this recipe delivers bright autumn flavor with plenty of vegetables and a satisfying cheesy finish.
The base is simply roasted or boiled diced butternut squash blended into a smooth sauce. That velvety sauce works well as a soup, a pasta sauce, or a versatile base for casseroles. Here, it pairs perfectly with penne, sautéed kale, and melty mozzarella for a one-dish meal that comes together quickly.
Start with garlic, onions and plenty of kale. A pinch of red pepper flakes adds a gentle warmth that balances the sweetness of the squash. For vegetarians (and anyone who loves cheese), the parmesan and mozzarella create a lush, comforting topping that browns beautifully in the oven. If you prefer meat, shredded chicken or leftover turkey would be easy additions.
This dish is simple and fast—prep takes about ten minutes and the whole meal is ready in around forty minutes. It’s an excellent option when you want something wholesome and homey without spending hours in the kitchen.
Next time I make it I plan to add mushrooms for extra umami. What would you add to your casserole? Leave a comment and I might just try your suggestion.
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Kale Butternut Pasta Bake
Ingredients
Butternut Sauce
- 4 cups diced butternut squash
- 1 to 2 cups vegetable stock
- 3 cloves garlic
- ½ cup grated parmesan cheese
- ¼ cup extra virgin olive oil optional
- Salt to taste
Pasta
- 12 ounces uncooked penne pasta
- 1 tablespoon extra virgin olive oil
- ½ cup diced onions
- 2 to 3 cloves minced garlic
- 4 cups chopped lacinato (dinosaur) kale
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 2/3 cups shredded mozzarella cheese
Instructions
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Place the diced butternut squash into a pot with enough water to cover and bring to a boil. Cook until the squash is fork-tender, then drain.
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Transfer the cooked squash to a blender and let it cool slightly. Add 1 cup of vegetable stock, the garlic, parmesan, olive oil (if using) and a pinch of salt. Blend until smooth and creamy. Add more stock to reach your desired sauce consistency and adjust salt to taste.
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Pour the sauce into a bowl, cover, and keep warm while you finish the rest of the dish.
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Preheat the oven to 350°F (175°C) and grease a small baking dish with a little oil.
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While the squash cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook until fragrant, about one minute.
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Add the chopped kale and cook until it begins to wilt. Season with salt, pepper, and a pinch of red pepper flakes. Add a splash of water or vegetable stock if the pan gets dry to prevent sticking.
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In a large bowl, toss the cooked pasta with about 3 cups of the butternut sauce and the sautéed kale until everything is evenly coated.
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Spoon half of the pasta mixture into the prepared baking dish, sprinkle half of the mozzarella, then add the remaining pasta and top with the rest of the cheese.
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Bake for 15–20 minutes, or until the cheese is melted and the top is lightly browned.
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Let the casserole rest for a few minutes before serving so it sets slightly.
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Enjoy!
Nutrition
Nutrition Disclaimer
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If you like this, give these a try.
Freekeh with Mushrooms and Asparagus
Spaghetti Squash Stuffed Portabellas
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