This is the most delicious pasta bake to make with the fresh squash and pumpkin in season right now.  I love buttercup, turban, acorn, pie pumpkins. All will work perfectly for this recipe.  I slice them in half, drizzle with a bit of olive oil, and bake them face-down on a tray at 375 until softened.  I've previously posted a couple easy ways to make homemade pumpkin/squash puree, pumpkin seeds, and links to my pumpkin/squash recipes.  Cool a bit, then scoop out the seeds (those are compost/trash).  Then scoop out all that lovely cooked squash/pumpkin to use in pumpkin recipes of your choice!   This is a lovely vegetable-filled pumpkin pasta bake.  Friends and family have loved it.  Enjoy! 

Fresh pumpkin pasta bake, ready to eat!

Yum!!! Cheesy and full of vegetables. 

A-maz-ing Pumpkin Pasta Bake

Preheat oven to 375 F.  

Noodles:

(I boil the water and cook the noodles while I'm making the sauce)

Prepare noodles while you're cooking the sauce.  Cook most of the way in slightly salted water (1-2 minutes less boiling time since they will bake in the oven): 

400 g GF fusilli pasta OR preferred shape

Drain and rinse noodles, setting aside until needed.  

Sauce:

Sauté over medium heat ~5-7 minutes: 

1 Tbsp olive oil (plain or chipotle-infused olive oil)

2-3 Tbsp butter

1 onion, diced

2-3 cups zucchini, cut into large bite-sized chunks

3/4 tsp freeze-dried thyme OR 2 tsp fresh, minced thyme

3/4 tsp nutmeg

1/4 tsp red pepper flakes

3/4 tsp ground pepper

1 tsp salt

Add, stir and cook for 1-2 minutes until fragrant: 

3 cloves garlic, minced

2-3 green onions, sliced

Don't be confused by the lack of green edges on this zucchini.  The zucchini my friend gave us was enormous, so the skin was thick. I just sliced off the skin and diced the zucchini.  

Add: 

2 cups chicken stock/broth OR 2 cups water + 2 tsp chicken bouillon or Asian mushroom seasoning

1 - 1 1/2 cup fresh cooked pie pumpkin or squash (buttercup, acorn, etc) OR canned 100% pumpkin

Simmering vegetables, plus cooking pasta on the next burner.  

Simmer ~10 minutes.  Mix together in a small bowl, and add into the pot to thicken: 

1/2 cup milk or 10% cream

2 Tbsp cornstarch

Thickened and ready for spinach and cheese. 

After thickening the sauce, remove from heat.  Stir in: 

1/2 cup frozen chopped spinach OR 2 cups fresh spinach, diced

1 cup mozzarella, grated

1/2 cup fresh parmesan, grated

Diced frozen spinach, mozzarella and parmesan. Yum!

Ready to mix with the cooked pasta. 

Stir in cooked noodles, from above.   Put into a 9" x 13" glass baking dish (or fold them together IN the 9 x 13 pan).  Divide among the top: 

1/2 - 2/3 cup ricotta

Ricotta divided across the pasta bake. 

Sprinkle with: 

1/2 cup fresh parmesan, grated

Sprinkled with parmesan, ready to bake!

Bake for ~20 minutes at 375F.  Serve and enjoy!!! 

You can cook it until it's just barely browning on the top, or give a few extra minutes if you'd like a more crispy cheesy top.  Either way is delicious. 

A-maz-ing Pumpkin Pasta Bake Recipe by Successfully Gluten Free!