Effortless Comfort: Your Guide to Creamy Butternut Squash and Shrimp Pasta Bake

Prepare to elevate your culinary game with a dish so comforting and flavorful, you’ll wonder why you hadn’t tried it sooner. This Creamy Butternut Squash and Shrimp Pasta Bake isn’t just a meal; it’s an invitation to step a little out of your comfort zone, or perhaps, discover a brilliant shortcut that makes seasonal cooking a breeze. For years, the idea of tackling a whole butternut squash felt a bit daunting, despite my growing obsession with its sweet, earthy flavor as autumn leaves began to fall. Every season, I’d bookmark countless recipes, dreaming of roasted squash and creamy purees, yet never quite taking the plunge.

But this time, things are different. I found a truly ingenious way to create an incredibly rich and velvety butternut squash sauce without the arduous task of peeling, seeding, and roasting the squash myself. This discovery felt like hitting the culinary jackpot! It allowed me to infuse my kitchen with those cherished fall aromas and flavors, all while saving precious time and effort. The result is a family-friendly casserole that delivers gourmet taste with minimal fuss, making it perfect for a busy weeknight or a cozy weekend gathering.

The Secret Ingredient: A Convenient Culinary Hack

My secret? I leveraged the incredible convenience and quality of Pacific Natural Foods Organic Creamy Butternut Squash Soup. This pantry staple became the foundation of a wonderfully delicious pasta bake, which I proudly submitted as my entry into the highly anticipated Everyday Chef Challenge No. 2. The challenge itself presented a fantastic opportunity to get creative, requiring participants to incorporate spinach and their choice of Pacific Natural Foods Creamy Soups. This combination truly sparked my inspiration, leading to a dish that’s both hearty and surprisingly simple to prepare, yet bursting with complex flavors.

Join the Everyday Chef Challenge!

You, too, can embrace your inner chef and become part of this exciting culinary journey! The Everyday Chef Challenge invites aspiring home cooks and seasoned food bloggers alike to participate. Simply register, craft your unique recipe using the designated secret ingredient (spinach) and a Pacific Natural Foods pantry staple, and submit your creation. There’s no limit to how many recipes you can enter, giving you ample chances to showcase your talent. As an added bonus, you can even snag a coupon to help you get started on your ingredients! For comprehensive details on participation, eligibility, and submission guidelines, make sure to visit their official challenge details page. Imagine the thrill of seeing your recipe celebrated and potentially winning an incredible prize, like a spot at Culinary Bootcamp in Napa!

Why You’ll Love This Butternut Squash and Shrimp Pasta Bake

This recipe is more than just a quick meal; it’s a symphony of flavors and textures designed to comfort and impress. The sweetness of the butternut squash, enhanced by aromatic shallots and garlic, creates a creamy, luxurious sauce that perfectly coats every piece of pasta. Succulent shrimp add a delightful seafood element, making the dish feel gourmet yet accessible. Fresh spinach not only contributes a vibrant color but also a wonderful nutritional boost, making this a well-rounded and satisfying meal.

Baking the pasta in a casserole dish brings it all together, allowing the flavors to meld and the top to become beautifully bubbly and golden with melted cheese. It’s the kind of dish that warms you from the inside out, ideal for a cozy family dinner on a crisp autumn evening or a sophisticated potluck offering. Plus, the shortcut using prepared butternut squash soup means you spend less time prepping and more time enjoying the process and the delicious outcome. This recipe is an embodiment of fall comfort, a perfect blend of savory and sweet, ready to become a new family favorite.

A Glimpse into the Flavors and Process

We start by perfectly cooking the pasta to an al dente bite, ensuring it holds up beautifully in the bake. Next, plump shrimp are quickly seared until pink and tender, preserving their delicate flavor and texture. The heart of our dish is the sauce, where finely chopped shallots and minced garlic are sautéed with sweet red bell pepper until tender. A touch of tomato paste deepens the flavor profile, followed by the star — the Pacific Natural Foods Butternut Squash Soup, seasoned with warm nutmeg, earthy oregano, and fragrant thyme. This simmers gently, allowing the spices to infuse the squash base, creating a sauce that’s rich, complex, and incredibly smooth.

Once the components are ready, everything is lovingly combined: the cooked pasta, the seared shrimp, creamy ricotta, grated Parmesan, and thoroughly drained spinach. A generous portion of the butternut squash sauce brings it all together before being transferred to a casserole dish. A final topping of shredded Fontina cheese (or mozzarella for an equally delightful melt) ensures a beautiful, bubbly crust when baked. The result is a harmonious blend of sweet, savory, and herbaceous notes, all bound by a creamy texture that will have everyone asking for seconds. This dish proves that delicious, comforting meals don’t have to be complicated, especially when you have a few clever tricks up your sleeve!

Your Vote Matters! Support My Entry

Now, here’s where I humbly ask for your incredible support. If this Creamy Butternut Squash and Shrimp Pasta Bake has piqued your interest and you believe it deserves to shine, I would be immensely grateful for your vote! Simply hop over to my official entry page on the Everyday Chef Challenge website. Once there, scroll down until you find my recipe and click the ‘Vote’ button. Your vote truly makes a difference, and you can cast one vote every 24 hours until next Wednesday. I’m competing alongside some truly talented food bloggers who consistently create fantastic recipes, so every bit of help from you, my wonderful readers, is appreciated beyond words. Imagine the excitement of celebrating together at Culinary Bootcamp in Napa, sharing stories and learning new skills! Thank you for being such an amazing community.

Enjoy preparing and savoring this delightful dish!

Print Recipe

Creamy Butternut Squash and Shrimp Pasta Bake

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 4-6

Ingredients:

1 lb large shrimp, peeled and deveined
2 TB olive oil, divided
3-4 large shallots, finely chopped
3 garlic cloves, minced
1 large red bell pepper, finely chopped
1 32 oz carton Pacific Natural Foods Organic Creamy Butternut Squash Soup
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons tomato paste
1/4 cup whole milk ricotta cheese
1/4 cup fresh grated Parmesan cheese, plus more for garnish (optional)
1/4 teaspoon coarse salt (kosher or sea salt)
Freshly ground black pepper, to taste
1 10 oz carton frozen chopped spinach, defrosted and thoroughly drained
1/3 cup fontina cheese, shredded (if unavailable, shredded mozzarella is an excellent substitute)
1/2 lb whole wheat penne pasta (or your favorite short pasta shape)
Water, for cooking pasta
Salt, for pasta water

Directions:

Prepare the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente – this typically takes 10-12 minutes. The pasta should still have a slight bite, as it will continue to cook when baked. Drain the pasta thoroughly and set aside to cool slightly.
Cook the Shrimp: While the pasta is cooking, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the shrimp from the skillet and set them aside on a plate.
Sauté Aromatics and Build the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil if needed. Add the chopped shallots, minced garlic, and chopped red bell pepper. Season with a pinch of salt and pepper, the dried oregano, and dried thyme. Sauté for 8-10 minutes over medium heat, stirring occasionally, until the vegetables are softened and fragrant. Stir in the tomato paste and cook for about 1 minute more, allowing it to slightly caramelize and deepen in flavor.
Simmer the Butternut Squash Sauce: Pour in the Pacific Natural Foods Organic Creamy Butternut Squash Soup and stir in the fresh ground nutmeg. Bring the mixture to a slow simmer, then reduce the heat to low and let it gently simmer for about 5 minutes. This allows the flavors to meld beautifully and the sauce to thicken slightly to a perfect coating consistency. Taste the sauce and adjust seasonings with salt and pepper as needed.
Combine Ingredients for the Bake: In a very large mixing bowl, combine the cooked and slightly cooled pasta, the seared shrimp, whole milk ricotta cheese, grated Parmesan cheese, the thoroughly defrosted and well-drained spinach, the remaining 1/4 teaspoon coarse salt, and fresh ground pepper. Gently stir these ingredients until they are just combined.
Assemble the Pasta Bake: Lightly spray a 9×13 inch glass casserole dish with non-stick cooking spray. Add approximately 3/4 of the prepared butternut squash sauce to the pasta mixture and continue to gently stir until everything is evenly coated. Pour the pasta mixture into the prepared dish, spreading it evenly. Spoon the remaining butternut squash sauce over the top of the pasta mixture.
Bake to Perfection: Sprinkle the shredded Fontina cheese (or mozzarella) evenly over the top of the pasta. Place the casserole dish into an oven preheated to 375°F (190°C) and bake for 20-25 minutes, or until the pasta bake is bubbly around the edges and the cheese on top is melted and lightly golden brown.
Serve and Enjoy: Remove from the oven and let it rest for a few minutes before serving. Garnish with a sprinkle of fresh Parmesan or parsley, if desired. This allows the bake to set slightly, making it easier to serve.

Tips for the Perfect Pasta Bake

Don’t Overcook Pasta: Remember, the pasta will continue to cook in the oven, so slightly undercooking it to “al dente” ensures it doesn’t become mushy and maintains a pleasant texture.
Thoroughly Drain Spinach: Excess water from the defrosted spinach can thin out your sauce and make the dish watery. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels for the best consistency.
Customize Your Protein: While shrimp is fantastic and cooks quickly, this recipe is incredibly versatile. Cooked chicken, sliced Italian sausage, or even a can of drained chickpeas could be used as a protein alternative.
Add More Veggies: Feel free to sauté other vegetables like thinly sliced mushrooms, zucchini, or even a handful of kale along with the shallots and bell pepper for added nutrition, flavor, and color.
Make Ahead: This pasta bake is excellent for meal prep! You can assemble the entire dish a day in advance, cover it tightly with foil, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
Cheese Alternatives: If Fontina isn’t readily available, shredded mozzarella or a blend of Italian cheeses will work beautifully, providing that irresistible melted, bubbly topping.

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(Disclosure: I am working with Pacific Natural Foods as a participant in this promotion and have received a stipend.)