Butternut Squash & Sage Pasta Bake – Creamy, Comforting & Perfect for Fall!

Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, garlic powder, and smoked paprika. Roast for 25-30 minutes or until tender and slightly caramelized, turning halfway through.
Prepare the Sauce:

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the roasted butternut squash and vegetable or chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
Use an immersion blender or a regular blender to puree the squash mixture until smooth. Stir in the heavy cream, Parmesan cheese, and chopped fresh sage. Simmer for 5-7 minutes, adjusting seasoning with salt and pepper to taste.
Cook the Pasta:

While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
Assemble the Pasta Bake:

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta with the creamy butternut squash sauce. Stir in the shredded mozzarella cheese and ricotta (or cottage cheese) until everything is evenly coated.
Transfer the pasta mixture to a greased baking dish. Sprinkle the breadcrumbs over the top, followed by the melted butter.
Bake:

Bake the pasta for 20-25 minutes, until the top is golden and crispy.
Serve:

Garnish with fresh sage leaves before serving. Serve warm and enjoy!
Serving and Storage Tips: