Butternut Squash Pasta Bake

A little update on my weekly plan, which for the most part I’ve been sticking to. This recipe I’m about to share, however, is a combo of two ideas I had in the plan that I couldn’t resist trying out – I can’t help it, I love to experiment (I blame the food channels I watch before bed) .. the important part is that I didn’t go out to buy different ingredients for it but stuck to the ones I had at home.

I still felt more organized this week. Yes I swapped some days around, shuffled some ideas and introduced a new dish but having a game plan helped me feel more in control. Like with anything in life, once you decide to do something, there is a certain period of experimentation till you fine tune the process … and that is exactly what I’m doing!

Butternut Squash Pasta Bake

Print Recipe
Serves: 6 Cooking Time: 1 hour


  • For the Pasta:
  • 500g Pasta (Wholegrain)
  • 330g tomato sauce (I use the Bio Salsa Pronta di Ciliegino of Agromonte)
  • 1 Butternut Squash
  • 1 Onion (diced)
  • 250ml creamy coconut milk (I use the Real Thai cartons)
  • 1 tsp mustard
  • 1 organic veg stock cube
  • Juice of 1/2 lemon
  • Splash of Tamari
  • For the Topping:
  • Nice chunk of Organic wholemeal bread
  • Parsley
  • 2 cloves garlic
  • Parmesan (Ommit if Vegan)
  • Extra Virgin Olive Oil



Cut the butternut squash in half, drizzle with olive oil, salt and pepper and chuck in the oven at 180C for about 30 minutes.


In the meantime, prepare the topping by adding all the ingredients to your food processor for about 30 seconds till you have a breadcrumb mix. Once finished you can also cook the pasta, drain and set aside.


When the butternut is cooked, bring it out and scoop out the flesh.


In a cast iron pan, sautee one onion in a little bit of olive oil, add the mustard and the flesh of the butternut squash. Cook for a few more minutes and mix properly.


Add the salsa, stock cube and the coconut milk and stir till nice and creamy.


Add the tamari, some pepper and the lemon juice. Stir again. Then add the pasta and mix through.


Pour your pasta into your oven proof serving dish, sprinkle on the topping and drizzle a little bit of olive oil.


Bake in the oven for another 10 minutes or until the topping is a nice golden brown colour.


Serve with a side salad.

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