Photo of Cheesy pasta bake with butternut squash & sage by WW

Cheesy pasta bake with butternut squash & sage

Points® value
Total Time
55 min
15 min
40 min
Puréed squash creates a velvety smooth sauce in this delicious mac’n’cheese-style dish.


Butternut Squash

1 whole, medium, peeled and cubed

Vegetable stock cube

½ cube(s), 150ml


1 teaspoon(s), level, smoked

Ground Nutmeg

¼ teaspoon(s), level, pinch


1 large, finely chopped


2 clove(s), crushed

Sage, fresh

20 g, chopped plus whole sage leaves to serve

White pasta, dry

400 g, fusilli

Breadcrumbs, fresh

25 g

Half fat Cheddar cheese

25 g, grated


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to the boil and add the butternut squash. Cook for 12-15 minutes until tender, then drain well.
  2. Transfer the cooked squash to a blender and add the stock, paprika, nutmeg, chopped onion and garlic. Season to taste and blend until smooth. Stir the chopped sage leaves into the butternut squash sauce. Set aside.
  3. Meanwhile, bring another large pan of water to the boil and cook the pasta for a couple of minutes less than the recommended cooking time. Drain well, reserving a cup of the cooking water.
  4. Put the pasta back into the pan and pour in the sauce. Stir to combine, adding a little of the reserved cooking water. Transfer to a large baking dish.
  5. Mix the breadcrumbs with the grated cheese and fresh whole sage leaves. Sprinkle on top, then put the dish into the oven and bake for 20-25 minutes until golden and bubbling.