Roasted Butternut Squash Penne Bake with Burrata, Spinach, Pecans & Hot Honey
Roasted Butternut Squash Penne Bake with Burrata, Spinach, Pecans & Hot Honey is a cosy, flavour-packed pasta bake that brings together tender roasted butternut squash, creamy marinara sauce, wilted spinach, and perfectly cooked penne. Everything is baked with mozzarella and Parmesan until bubbling and golden around the edges.
The finishing touches make this pasta bake especially inviting. Creamy burrata melts gently over the warm pasta, while toasted pecans add a satisfying crunch and fresh thyme brings a fragrant herbal note. A generous drizzle of hot honey adds a sweet and gently spicy contrast to the savoury cheese and roasted squash.
Ingredients
For the Roasted Butternut Squash:
- 4 cups butternut squash, peeled and cubed (560 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp garlic powder (3 g)
- ½ tsp dried thyme (1 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Pasta:
- 12 oz penne pasta (340 g)
- 2 cups marinara sauce (480 ml)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
- 2 cups baby spinach (60 g)
- ½ cup heavy cream (120 ml)
- 2 cloves garlic, minced (6 g)
- ½ tsp Italian seasoning (1 g)
- ¼ tsp red pepper flakes (0.5 g)
For the Topping:
- 8 oz burrata cheese (225 g)
- ½ cup pecans, roughly chopped (55 g)
- 2 tbsp hot honey (42 g)
- 2 tbsp grated Parmesan cheese (12 g)
- 1 tbsp fresh thyme leaves (3 g)
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 425°F (220°C). Spread the cubed butternut squash over a large baking sheet and toss with the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Roast for 25–30 minutes, turning the squash once halfway through, until tender and lightly caramelised.
2. Cook the Penne
While the squash roasts, bring a large pot of salted water to a boil. Cook the penne according to the package directions until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta.
3. Prepare the Creamy Sauce
Heat a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the baby spinach and cook until it is just wilted.
Stir in the marinara sauce, heavy cream, Italian seasoning, and red pepper flakes. Simmer for 2–3 minutes, stirring occasionally, until the sauce is warmed through and creamy.
4. Combine the Pasta and Squash
Add the cooked penne and roasted butternut squash to the skillet. Gently toss everything together until the pasta and vegetables are evenly coated in the sauce. If the mixture seems too thick, add a small amount of the reserved pasta water until it reaches a smooth, saucy consistency.
5. Assemble the Bake
Transfer the pasta mixture to a greased 9×13-inch (23×33 cm) baking dish. Spread it evenly, then sprinkle the shredded mozzarella and grated Parmesan over the top.
6. Bake Until Bubbling
Reduce the oven temperature to 375°F (190°C). Bake the pasta for 20–25 minutes, or until the cheese has melted and the edges are bubbling.
7. Toast the Pecans
While the pasta bakes, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Watch them carefully because pecans can burn quickly.
8. Add the Burrata and Toppings
Remove the pasta bake from the oven and let it rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta. Finish with the toasted pecans, fresh thyme leaves, and grated Parmesan.
9. Drizzle with Hot Honey and Serve
Drizzle the hot honey generously over the top just before serving. Serve warm while the burrata is creamy, the pasta is bubbling, and the toasted pecans are still crisp.
Why This Recipe Works
This pasta bake brings together several contrasting flavours and textures in one comforting dish. Roasted butternut squash adds natural sweetness and a lightly caramelised flavour, while marinara, garlic, herbs, and Parmesan provide savoury depth. Baby spinach adds colour and freshness without taking away from the richness of the sauce.
The toppings take the bake from simple comfort food to something extra special. Creamy burrata softens over the warm pasta, toasted pecans provide crunch, and hot honey adds a sweet-spicy finish that balances the rich cheeses and roasted squash.
Tips for the Best Roasted Butternut Squash Penne Bake
- Roast the squash well: Give the butternut squash enough space on the baking sheet so it roasts and caramelises rather than steaming.
- Keep the pasta slightly undercooked: Cooking the penne just shy of al dente allows it to finish cooking in the oven without becoming too soft.
- Save the pasta water: A splash of reserved pasta water can loosen the sauce and help everything coat the pasta evenly.
- Watch the pecans: Toast them over medium-low heat and stir frequently to prevent them from burning.
- Add burrata after baking: Scattering the burrata over the warm pasta after it comes out of the oven keeps it creamy and soft.
- Finish with hot honey: Drizzle the hot honey just before serving so its sweet and spicy flavour remains noticeable.
Serving Suggestions
Serve this pasta bake warm as a satisfying main dish, with the creamy burrata, toasted pecans, fresh thyme, and hot honey distributed over each portion. The combination makes it suitable for a cosy family dinner as well as a more relaxed weekend meal.
For a simple accompaniment, serve it with a crisp green salad or lightly dressed vegetables. A little extra Parmesan, fresh thyme, or hot honey can also be added at the table according to taste.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Frozen butternut squash can be used, although it may release more moisture during roasting. Roast it until tender and lightly caramelised before adding it to the pasta.
Can I prepare this pasta bake ahead of time?
The pasta mixture can be assembled in the baking dish ahead of time and refrigerated until ready to bake. For the best texture, add the burrata, toasted pecans, thyme, and hot honey after baking.
Can I use another type of pasta?
Yes. Other short pasta shapes such as rigatoni, ziti, or fusilli can work well. Choose a shape that holds plenty of sauce and vegetables.
Can I substitute the burrata?
If burrata is unavailable, fresh mozzarella can be used as an alternative. The texture will be slightly different, but it will still provide a creamy cheese topping.
How do I keep the pecans crunchy?
Toast the pecans separately and add them after the pasta has finished baking. Keeping them out of the oven bake helps preserve their toasted texture.
Can I make the pasta less spicy?
Yes. Reduce or omit the red pepper flakes in the sauce and use less hot honey for a milder finish.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 50–55 minutes |
| Total Time | About 65–70 minutes |
| Calories | 635 per serving |
| Protein | 23 g |
| Carbohydrates | 72 g |
| Fat | 29 g |
| Fiber | 8 g |
| Sugar | 14 g |
| Sodium | 720 mg |
Final Thoughts
Roasted Butternut Squash Penne Bake with Burrata, Spinach, Pecans & Hot Honey is a comforting pasta dish with plenty of colour, texture, and flavour. The roasted squash and creamy tomato sauce make a rich base, while spinach, mozzarella, and Parmesan bring everything together in the baking dish.
Once finished with creamy burrata, crunchy toasted pecans, fresh thyme, and hot honey, this pasta bake has a delicious balance of savoury, sweet, creamy, and gently spicy flavours. Serve it warm straight from the oven for the best combination of bubbling pasta and creamy toppings.
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Roasted Butternut Squash Penne Bake with Burrata, Spinach, Pecans & Hot Honey
- Total Time: 65–70 minutes
Description
A cosy, flavour-packed pasta bake featuring roasted butternut squash, creamy marinara sauce, wilted spinach, mozzarella, and Parmesan. It is finished with creamy burrata, toasted pecans, fresh thyme, and hot honey for a delicious balance of savoury, sweet, creamy, and gently spicy flavours.
Ingredients
For the Roasted Butternut Squash:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
½ tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Pasta:
12 oz penne pasta (340 g)
2 cups marinara sauce (480 ml)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
2 cups baby spinach (60 g)
½ cup heavy cream (120 ml)
2 cloves garlic, minced (6 g)
½ tsp Italian seasoning (1 g)
¼ tsp red pepper flakes (0.5 g)
For the Topping:
8 oz burrata cheese (225 g)
½ cup pecans, roughly chopped (55 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (12 g)
1 tbsp fresh thyme leaves (3 g)
Instructions
1. Preheat the oven to 425°F (220°C). Spread the cubed butternut squash over a large baking sheet and toss with the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Roast for 25–30 minutes, turning the squash once halfway through, until tender and lightly caramelised.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the penne according to the package directions until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta.
3. Heat a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the baby spinach and cook until just wilted.
4. Stir in the marinara sauce, heavy cream, Italian seasoning, and red pepper flakes. Simmer for 2–3 minutes, stirring occasionally, until the sauce is warmed through and creamy.
5. Add the cooked penne and roasted butternut squash to the skillet. Gently toss everything together until the pasta and vegetables are evenly coated in the sauce. If the mixture seems too thick, add a small amount of the reserved pasta water until it reaches a smooth, saucy consistency.
6. Transfer the pasta mixture to a greased 9×13-inch (23×33 cm) baking dish. Spread it evenly, then sprinkle the shredded mozzarella and grated Parmesan over the top.
7. Reduce the oven temperature to 375°F (190°C). Bake the pasta for 20–25 minutes, or until the cheese has melted and the edges are bubbling.
8. While the pasta bakes, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Watch them carefully because pecans can burn quickly.
9. Remove the pasta bake from the oven and let it rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta. Finish with the toasted pecans, fresh thyme leaves, and grated Parmesan.
10. Drizzle the hot honey generously over the top just before serving. Serve warm while the burrata is creamy, the pasta is bubbling, and the toasted pecans are still crisp.
Notes
Give the butternut squash enough space on the baking sheet so it roasts and caramelises rather than steaming. Cook the penne just shy of al dente so it can finish cooking in the oven without becoming too soft. Reserve some pasta water to loosen the sauce and help it coat the pasta evenly. Toast the pecans over medium-low heat and stir frequently to prevent them from burning. Add the burrata after baking to keep it creamy and soft. Drizzle the hot honey just before serving so its sweet and spicy flavour remains noticeable. Frozen butternut squash can be used, although it may release more moisture during roasting. Roast it until tender and lightly caramelised before adding it to the pasta. The pasta mixture can be assembled in the baking dish ahead of time and refrigerated until ready to bake. Add the burrata, toasted pecans, thyme, and hot honey after baking. Rigatoni, ziti, or fusilli can be used instead of penne. Fresh mozzarella can be substituted for burrata. Reduce or omit the red pepper flakes and use less hot honey for a milder finish. Serve with a crisp green salad or lightly dressed vegetables.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
