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–+ servings
two bowls of pasta with carrots and feta cheese.
4.75 from 4 votes

Baked Butternut Squash Pasta with Boursin Cheese

Creamy, delicious baked butternut squash pasta made with an entire puck of Boursin cheese. This baked pasta recipe is seriously so delicious, plus it packs in veggies from butternut squash and cherry tomatoes. 
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Fat 31
Carbs 65
Protein 12
Yield 4

Ingredients

  • 1 puck 5.2-oz. Boursin cheese, any flavor (we used shallot and chive)
  • 1 pint cherry tomatoes
  • 16 oz. cubed butternut squash cut into 1/2 inch squares (3-4 cups)
  • 1/2 cup white onion minced
  • 1/4 cup dry white wine
  • 1/4 cup olive oil
  • 1 whole head of garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3/4 cup starchy pasta water
  • 8- oz. pasta any kind (we used penne)

Optional Toppings 

  • 1/4 cup chives chopped
  • Boursin cheese crumbles

Instructions

  • Preheat the oven to 400ºF.
  • Add cherry tomatoes, butternut squash, and onions to a 9x13-inch casserole dish. Pour white wine and olive oil over all of the vegetables and toss until all of the ingredients are coated. 
  • Cut the tip or the end of the garlic head off exposing the garlic cloves  (leaving the root end intact so all the cloves stay together) and place the head of garlic onto the casserole dish. Sprinkle everything with salt and pepper. Toss. 
  • Next, place a puck of Boursin into the middle of the casserole dish and then bake the entire dish at 400ºF for 20 minutes. After 20 minutes, flip the head of garlic over and then bake for an additional 20 minutes. 
  • Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook the pasta until it is cooked to al dente. Before pouring the pasta into a strainer, remove 1 cup of starchy pasta water from the pot and set it aside. Strain pasta and set aside. 
  • Remove the butternut squash dish from the oven. Squeeze the garlic out of the head and use a fork or mixing spoon to smash the garlic, Boursin, tomatoes, and butternut squash until it forms a creamy sauce.
  • Add 3/4 cup of pasta water to the casserole dish and mix. Then, add the cooked pasta to the casserole dish and mix until the pasta is coated in sauce. 
  • Serve butternut squash pasta with freshly minced chives and Boursin cheese crumbles. 

Nutrition Facts

Calories: 578kcal | Carbohydrates: 65g | Protein: 12g | Fat: 31g | Fiber: 5g | Sugar: 7g