Butternut Squash and Pasta Bake

Prep time: 15min
Total time: 25min
Serves: 6 with leftovers
2 tbsp
Olive oil
30 mL
8 oz
White onion, finely diced
250 g
Garlic cloves, minced
1/2 tsp
Chili flakes
2 mL
2 tbsp
Finely chopped fresh sage
30 mL
Salt and pepper to taste
1 lb
Sensations by Compliments Penne Rigate
500 g
1 1/2 lb
Butternut squash, diced
750 g
1 1/4 cups
Reserved pasta water
300 mL
1/4 cup
60 mL
4 oz
4 oz (125 g) garlic and herb goat cheese
125 g
1/2 cup
Walnuts, toasted, chopped, divided
125 mL
1/2 cup
Fully-cooked low sodium bacon, chopped (optional)
125 mL
2/3 cup
Sensations by Compliments Italian Style
150 mL
2/3 cup
Shredded Cheese Blend, divided
150 mL
30 g
saturated fat
12 g
121 g
10 g
31 g
45 mg
11 g
520 mg


  1. Preheat oven to 425°F (220°C). Bring salted water in a large pasta pot to a boil. While the water is coming to the boil, heat olive oil in a pan. Sauté onion and garlic with chili flakes, sage and salt and pepper to taste in olive oil until onions are translucent. Set aside.

  2. Cook the pasta and squash in the same pot until tender. Measure out the pasta water, then drain the pasta. Set the pasta and squash aside.

  3. In the pasta pot, mix the pasta water, milk, goat cheese, onion-garlic mixture, toasted walnuts (reserve 2 tbsp aside for topping), bacon and 1/3 cup of shredded cheese. Add the squash and pasta and toss together until well mixed.

  4. Transfer pasta mixture to a 9 x 9-in (2 L) baking dish. Top with the reserved walnuts and remaining cheese. Season with pepper. Bake for 20 minutes, or until top is golden brown. Let rest for 10 minutes before serving.

  5. Option: For decoration and added flavour, toss 4 to 5 whole small sage leaves with a 1 tsp olive oil. Distribute on top of pasta before baking.


To make the bake vegetarian, omit the bacon