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+ servings

Pecan Crusted Butternut Squash Pasta Bake

This vegan pasta bake is creamy and flavorful using only a few simple ingredients this recipe is loaded with flavor and nutrition. My version of Vegan Mac n' "Cheese"
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 8
Calories 353 kcal


  • Blender


  • 1 lb pasta shells
  • 2 lb butternut squash peealed and cubed
  • 3 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp curry powder
  • ½ cup pecans ground


  • Pre-heat oven to 450° on the Roast Setting and prepare a 9 x 13 and 9 x 9 baking dish with cooking spray.
  • In a large bowl combine butternut squash, olive oil and spices.
  • Transfer squash to prepared 9 x 13 baking dish in a single layer.
  • Roast squash for 40 minutes.
  • Boil pasta in salted water until soft. Reserve 1 cup of pasta water. Drain and set aside.
  • Remove squash from oven and change the settings to Bake 350°
  • Transfer squash to blender and blend until smotth.
  • Add blended squash to pasta.
  • Blend reserved pasta water in the blender until all the squah has come off the sides.
  • Add to pasta and stir to combine.
  • Transfer pasta to 9 x 9 baking dish and top with ground pecans.
  • Cover with foil and bake 25 minutes.
  • Remove foil and bake 5 more minutes.
  • Remove from oven, let cool and Enjoy!


Calories: 353kcalCarbohydrates: 57gProtein: 9gFat: 11gSaturated Fat: 1gSodium: 299mgPotassium: 551mgFiber: 5gSugar: 4gVitamin A: 12116IUVitamin C: 24mgCalcium: 71mgIron: 2mg
Keyword Vegan, Vegetarian
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