Roasted Butternut Squash Zucchini Pasta Bake
A hearty, comforting casserole featuring roasted butternut squash and zucchini tossed with al dente pasta in a savory tomato-basil sauce, topped with golden-bubbled melted cheese. A vegetable-forward, gluten-filled comfort food that feels fancy enough for weekends yet easy enough for weeknights.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 4-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
1 medium butternut squash (3-4 cups, peeled and cubed)
2 medium zucchinis (3 cups, sliced)
1 lb short pasta (penne/juliene)
2 cups marinara-style tomato sauce (no alcohol)
1.5 cups shredded mozzarella/cheddar cheese (halal if needed)
2 tbsp olive oil
2 cloves garlic (minced)
1 fresh basil, chopped
Salt/pepper to taste
Pinch red pepper flakes (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss squash/zucchini with olive oil, salt, pepper, garlic on baking sheets
Roast 25-30 min until tender and golden
Cook pasta al dente, drain
Return veggies to pan with tomato sauce, add pasta, herbs
Transfer to 9×13″ baking dish, top with cheese
Bake 25 min until bubbly and golden
Let rest 10 min before serving
Notes
Use halal/salted cheese if avoiding animal rennet
Substitute sweet potato for squash if unavailable
Add frozen peas for extra freshness
Leftovers freeze well in airtight containers