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SugarRoti Butternut Squash, Spinach and Pasta Casserole Recipe

SugarRoti Butternut Squash, Spinach and Pasta Casserole Recipe

SugarRoti Butternut Squash, Spinach and Pasta Casserole Recipe

4-6 servings / 6 steps / 7 ingredients

Potato Cauliflower Nu Spice

A modern update to an American classic winter comfort dinner dish - SugarRoti Butternut Squash, Spinach and Pasta Casserole. We’ve combined the layered spice and flavor of our SugarRoti Potato Cauliflower Nu Spice together with butternut squash, spinach and pasta and baked it into a cheesy simple dinner casserole.  Beautiful to behold and even more delicious to eat. You need only 7 ingredients and in 6 steps you have dinner on the table in an hour. This easy vegetarian or vegan casserole is sure to become a family favorite.

Spice Level
SugarRoti Butternut Squash, Spinach and Pasta Casserole Recipe


  • 3 tablespoons olive oil or ghee (clarified butter)
  • SugarRoti Potato Cauliflower Nu Spice Package
  • 4 cups pre-cut butternut squash, cut into ½ inch cubes (we like to buy pre-cut squash to save time; if using a whole squash, use a medium squash)
  • 1 small yellow onion, finely chopped (approx. 1 cup)
  • 1 lb penne or other tubular pasta
  • 1 cup water (or your favorite broth)
  • 1 cup grated parmesan or asiago cheese (make it vegan with non-dairy cheese)
  • 6 cups baby spinach (or more to taste)
  • 1 8 oz ball fresh mozzarella, torn into bite-sized chunks (make it vegan with non-dairy cheese)
  • 1 medium serrano chili, finely chopped (remove the seeds for a milder spice)
  • 1/3 cup fresh parsley and tender stems, roughly chopped


Preheat Oven to 375°F

Note - If using a whole fresh squash, trim the ends of the squash and remove the skin. Cut off the top of the neck and cut the squash in half lengthwise. Scoop out the seeds and then cut into half-inch cubes. 

  1. Bring a large, covered pot of salted water to a boil
  2. While water is heat oil over medium heat in a 12-inch Dutch oven.  Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  3. Add onions and serrano and saute until soft; add squash stirring occasionally until browned and tender (10 min). Add the broth, simmer covered and stir occasionally until the squash is soft.  With the back of your spoon, lightly mash about half the squash and leave the rest in cubes and turn heat down to low simmer (10-15 min).
  4. Add the pasta to the boiling water and boil uncovered until al dente - it should be a bit too firm to bite.  Reserve one cup of the pasta water and drain rest (5 min).
  5. Add the cooked pasta to the squash along with 1 cup pasta water and 1/2 cup of the parmesan or asiago cheese, stirring to fully combine. Stir in the spinach one handful at a time to combine (5 min).
  6. Remove chili pepper and sprinkle with the remaining ½ cup of parmesan/asiago and mozzarella. Place into the pre-heated oven and cook until the top is melted and golden brown.  Sprinkle with parsley and serve (12-15 min). 

*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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