Recipe: Roasted Butternut Baked Penne

Holly and I both LOVE food. Ever since we started dating 6 years ago, we’ve enjoyed cooking together and experimenting with recipes of all kinds.

Some have been amazing, others have been terrible. But most importantly, cooking has given us a great opportunity to spend time together.

We all know life can be hectic, so finding quality time with your family, regardless of what you’re doing, should always be at the top of the priority list.

As a part of my regular posts here at WorkSaveLive, I want to pass along some recipes that we’ve found to be amazing.

Certainly everybody has their own taste, but I urge you to give the recipes a try!

As of late, Holly and I have been a lot more conscious about our health and eating habits. With that said, a lot of the recipes will be healthier than most people are used to (but certainly not all of them!).

Roasted Butternut Baked Penne

serves 3-4

I’ll admit that my initial thought was that this recipe was going to be disgusting. Seriously, who eats butternut squash? It smells like pumpkins!

Heck, even when I tried the “sauce” I remained skeptical.

But, as a finished product, it tastes delicious. Depending on how much cheese you put in it, it actually tastes like “healthy” homemade macaroni and cheese.


  • 1 pound butternut squash, peeled and chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • Olive Oil – just enough to coat squash
  • 2 tablespoons unsalted butter
  • 3 tablespoons onion, chopped
  • 1 tablespoon flour
  • 1/4 cup cream cheese
  • 2/3 cup milk
  • 1/2 pound penne pasta (use wheat pasta if you’d like)
  • 1/4 cup freshly grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • crumbled bacon (we didn’t use this, but will try it sometime with it)



  • Preheat over to 400 degrees F.
  • Peel and chop squash and then lay on a baking sheet. Toss with olive oil, salt, pepper, and nutmeg.
  • Roast for 20 minutes, flip once, then roast for another 20 minutes.
  • Remove the squash from the oven and put it in a bowl. Mash with a potato masher (or fork).
  • Prepare water for pasta and cook pasta according to directions.
  • While pasta is cooking, heat a medium saucepan over medium heat and add butter and onion. Whisk continously until the butter browns and small brown bits appear in the pan.
  • Immediately whisk in flour and cook for 1-2 minutes.
  • Add milk, cream cheese, and mashed squash to the saucepan. Then mix until combined. For thinner sauce, add more milk
  • Add pasta to an 8 or 9-inch baking dish. Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely.


If you want to mask the butternut squash taste, add some extra shredded cheese and fold it in with the sauce and penne.

  • Top with shredded cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly. Garnish with crumbled bacon if desired.


Well, that’s the recipe. The pasta is fairly thick, but it’s amazing. As I mentioned earlier, if you want to make the pasta a little “runnier,” then add more milk while making the sauce.

Give it a try and be amazed!

We modified the recipe slightly, but I must give credit where credit is due. Check out the How Sweet Eats blog. If you’re into deserts, that’s the place to go!

…until Monday

About the Author

By , on Dec 1, 2011
Andy Tenton
Andy is a 30-something New Yorker who turned his financial life around. He took charge of his finances, got out of debt, and is now working his way toward financial success. He is the publisher of

How to Become Rich e-Course

Budgeting 101


  1. Linda says:

    This is a wonderful website Andy

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