{"id":41964,"date":"2023-11-13T00:22:49","date_gmt":"2023-11-13T05:22:49","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=41964"},"modified":"2023-11-13T00:22:49","modified_gmt":"2023-11-13T05:22:49","slug":"butternut-squash-spinach-pasta-bake","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2023\/11\/13\/butternut-squash-spinach-pasta-bake\/","title":{"rendered":"Butternut Squash, Spinach &#038; Pasta Bake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"41965\" data-permalink=\"https:\/\/willceau.com\/news\/2023\/11\/13\/butternut-squash-spinach-pasta-bake\/butternutsquash\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?fit=640%2C484&amp;ssl=1\" data-orig-size=\"640,484\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ButternutSquash\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?fit=640%2C484&amp;ssl=1\" class=\"aligncenter size-full wp-image-41965\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?resize=640%2C484&#038;ssl=1\" alt=\"\" width=\"640\" height=\"484\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?resize=300%2C227&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>It&#8217;s a cold winter&#8217;s dream dinner &#8211; butternut squash, spinach, and pasta tossed in a single bowl with ricotta and parmesan and baked in a parchment lined springform pan. The pasta isn&#8217;t even cooked ahead of time, it bakes right in the pan. How easy is that? <!--more--><\/p>\n<ul>\n<li>1 large egg<\/li>\n<li>1 cup ricotta cheese<\/li>\n<li>1 cup parmesan cheese, divided<\/li>\n<li>1 cup fontina <strong><em>or<\/em><\/strong> mozzarella cheese<\/li>\n<li>1 1\/4 cup chicken stock <strong><em>or<\/em><\/strong> water<\/li>\n<li>3 tablespoons olive oil, divided<\/li>\n<li>3\/4 tablespoon Morton&#8217;s kosher salt<\/li>\n<li>1\/2 teaspoon black pepper<\/li>\n<li>1\/4 to 1\/2 teaspoon crushed red pepper<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>5 oz. baby spinach, roughly chopped<\/li>\n<li>1 cup thinly sliced mushrooms<\/li>\n<li>2 tablespoons thinly sliced fresh sage leaves<\/li>\n<li>3\/4 lb. butternut squash, peeled, seeded, and thinly sliced into small pieces<\/li>\n<li>8 oz. uncooked Mafaldine pasta, broken into 1&#8243; pieces*<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350\u00ba. Line a 9&#8243; springform pan with 3&#8243; sides with parchment paper. Press the paper into place, folding the sides to get a good fit.<\/li>\n<li>In a large bowl, whisk the egg and ricotta. Add 1\/2 cup of the parmesan, mozzarella (or fontina), chicken broth (or water), 2 tablespoons olive oil, kosher salt, pepper, crushed red pepper, garlic &#8211; mix until well combined.<\/li>\n<li>Add the spinach, mushrooms, sage, butternut squash, and pasta &#8211; make sure all of the ingredients are coated. Pour into prepared pan, and sprinkle the top with the remaining 1\/2 cup of parmesan cheese. Fold in the edges of the parchment, cover with foil, place in the oven for 1 hour.<\/li>\n<li>When the hour is up, remove foil, and drizzle with remaining 1 tablespoon of olive oil. Place back in the oven and bake uncovered for another 1\/2 hour.<\/li>\n<li>Cool on a wire rack for 1\/2 hour before removing the springform ring &#8211; this allows the dish to set up. Remove ring, and slide the pasta bake off of the parchment onto a serving dish. Cut it into wedges and serve.<\/li>\n<\/ol>\n<p>* Mafaldine pasta is made by <em><strong>Anna<\/strong><\/em>, it looks like 1\/2&#8243; wide lasagne noodles. San Giorgio makes Mafalda, if neither are available you can use lasagna noodles broken into pieces.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a cold winter&#8217;s dream dinner &#8211; butternut squash, spinach, and pasta tossed in a single bowl with ricotta and parmesan and baked in a parchment lined springform pan. The pasta isn&#8217;t even cooked ahead of time, it bakes right &hellip; <a href=\"https:\/\/willceau.com\/news\/2023\/11\/13\/butternut-squash-spinach-pasta-bake\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[4219,5759],"class_list":["post-41964","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-butternut-squash","tag-mafaldine-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-aUQ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23524,"url":"https:\/\/willceau.com\/news\/2018\/04\/16\/broccoli-rabe-pasta-bake\/","url_meta":{"origin":41964,"position":0},"title":"Broccoli Rabe Pasta Bake","author":"Tina Garceau","date":"April 16, 2018","format":false,"excerpt":"I wanted to make something different to go with the chicken piccata I was making for dinner, and this baked pasta fits the bill. Pasta, saut\u00e9ed broccoli rabe, and two cheeses baked in a cast iron pan, and cut into wedges like a pie, it's all kinds of yum!\u00a0 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/PastaBrocRabe.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/PastaBrocRabe.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/PastaBrocRabe.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44040,"url":"https:\/\/willceau.com\/news\/2024\/11\/04\/roasted-butternut-squash-soup\/","url_meta":{"origin":41964,"position":1},"title":"Roasted Butternut Squash Soup","author":"Tina Garceau","date":"November 4, 2024","format":false,"excerpt":"Roasted butternut squash soup is soup-er tasty and soup-er satisfying. It pairs well with grilled cheese sandwiches and is a snap to make! 3 pound butternut squash 2 tablespoons olive oil 1\/2 cup chopped onion 1 teaspoon salt 1\/4 teaspoon pepper 4 garlic cloves, minced 1\/4 teaspoon pumpkin pie spice\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/11\/ButternutPuree-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/11\/ButternutPuree-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/11\/ButternutPuree-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22740,"url":"https:\/\/willceau.com\/news\/2017\/10\/16\/pappardelle-with-butternut-squash-and-arugula\/","url_meta":{"origin":41964,"position":2},"title":"Pappardelle with Butternut Squash and Arugula","author":"Tina Garceau","date":"October 16, 2017","format":false,"excerpt":"This is the perfect fall dish - pappardelle tossed with roasted butternut squash, walnuts, and baby arugula in a brown butter sauce. I made my pasta, but you can buy sheets of fresh pasta in your local specialty store and cut it up with a knife or pizza wheel or\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35327,"url":"https:\/\/willceau.com\/news\/2020\/11\/09\/butternut-squash-soup\/","url_meta":{"origin":41964,"position":3},"title":"Butternut Squash Soup","author":"Tina Garceau","date":"November 9, 2020","format":false,"excerpt":"It's fall, the temperatures are dropping, and here is a magnificent soup. Roasted in a pan and pureed with stock, simple and delicious! 1 large butternut squash 2 large carrots 3 celery stalks 1 large yellow onion 5 garlic cloves 6 sage leaves 6 sprigs of thyme 1 sprig rosemary\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/11\/Butternut.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/11\/Butternut.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/11\/Butternut.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":36180,"url":"https:\/\/willceau.com\/news\/2021\/06\/28\/ricotta-gnocchi\/","url_meta":{"origin":41964,"position":4},"title":"Ricotta Gnocchi","author":"Tina Garceau","date":"June 28, 2021","format":false,"excerpt":"It's the end of June (where did the month go?), and the temperatures are beginning to rise. That said, it's nice to have gnocchi which cooks in 60 seconds, and with a quick toss in a pan of your sauce of choice - dinner is served! 1 1\/2 cups whole\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":42551,"url":"https:\/\/willceau.com\/news\/2024\/02\/19\/goat-cheese-quiche-with-potato-crust\/","url_meta":{"origin":41964,"position":5},"title":"Goat Cheese Quiche with Potato Crust","author":"Tina Garceau","date":"February 19, 2024","format":false,"excerpt":"This isn't your typical quiche - it's crust is made with thinly sliced potatoes. It's packed with vegetables, and topped with goat cheese and parmesan. Add a salad and a crusty loaf of bread, and you have a marvelous meal! It can be made in advance and reheated. 1 -\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/02\/Quiche.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/02\/Quiche.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/02\/Quiche.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/41964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=41964"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/41964\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=41964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=41964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=41964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}