Hearty & Healthy Butternut Squash and Spinach Manicotti: The Ultimate Fall Comfort Food Recipe

There’s nothing quite like a comforting baked pasta dish, especially when it’s packed with vibrant, wholesome ingredients. This Butternut Squash and Spinach Manicotti recipe has quickly become a beloved classic in our family, marrying the creamy richness of traditional manicotti with the earthy sweetness of roasted butternut squash and the healthy goodness of fresh spinach. It’s a truly delightful fall-inspired meal that feels both indulgent and nourishing, perfect for a cozy evening spent around the dinner table, and one that consistently receives rave reviews.

Embracing Patience in the Kitchen and Life

Lately, I’ve found myself struggling with patience, a trait I openly admit has never been my strongest. As life gets busier, demands increase, and the feeling of disorganization occasionally creeps in, my capacity for patience seems to wane. It’s a personal challenge I’m actively striving to overcome, and I often wonder how others manage to cultivate this valuable virtue in their everyday lives. To all the experienced parents, women, and individuals out there, I genuinely welcome any advice on how to truly and consistently practice patience. This is a journey I am committed to.

One area where my patience (or lack thereof) often manifests is in the kitchen. If I were a more patient person, I would undoubtedly involve my children in the cooking process more often. It’s not that I don’t cherish their interest or their eagerness to help; in fact, I absolutely love it when they express curiosity about what I’m preparing. The reality is, most of my cooking happens at a rapid pace, a necessity born from juggling family life. And “fast cooking” and “little helpers” often don’t mix seamlessly. The same goes for baking, which perhaps explains my general lack of enthusiasm for it—it requires a deliberate slowness that my current pace rarely allows. Yet, I know the value of these shared moments, not just for them, but for me too.

A Memorable Afternoon: Cooking Butternut Squash Manicotti with My Daughter

A couple of Sundays ago, I decided to intentionally slow down. With my husband coaching basketball games for our son, and our youngest likely needing a quiet afternoon at home, it presented the perfect opportunity for a special mother-daughter cooking session. It felt wonderful to have an entire afternoon with no pressing schedule, knowing the boys would return later for a delicious home-cooked dinner. This was a meal my daughter and I created together, and we even prepared extra portions of this delightful Butternut Squash Manicotti to share with my husband’s parents, extending the warmth of our kitchen to loved ones.

Looking back at the photos of my sweet girl helping me prepare this Butternut Squash and Spinach Manicotti fills my heart with joy and renewed inspiration. She truly is a “mini-me” when it comes to her love for cooking! Spending that unhurried Sunday focusing solely on cooking with her was incredibly rewarding. She rediscovered the delightful taste of butternut squash (a flavor she occasionally “forgets” she’s enjoyed before), learned the intricate process of filling manicotti shells, and even declared her aspiration to start her own food blog someday. Recently, I’ve rediscovered old photographs and blog posts featuring my children as tiny toddlers, eagerly assisting me in the kitchen. These memories serve as a powerful reminder that while I can’t stop them from growing up, I can certainly continue to foster their culinary curiosity and keep them involved in our kitchen adventures. And, truthfully, these shared moments are also invaluable lessons in cultivating patience for myself.

They say to “stop and smell the roses,” and I suppose, on that particular Sunday, I stopped and savored the aroma of baking manicotti. And yes, I can’t believe I just said that out loud. Corniness aside, I am genuinely confident that you and your family will absolutely adore this Butternut Squash and Spinach Manicotti. My entire family devoured it, and I’m sure yours will too.

Why This Butternut Squash and Spinach Manicotti is a Must-Try

Manicotti, by its very nature, requires a little extra time and, yes, a touch of that elusive patience. However, the reward for your efforts is truly magnificent. The delicate pasta shells, generously stuffed with a creamy, flavorful filling, and then baked to golden perfection, are undeniably worth every moment. To streamline the process, I recommend roasting the butternut squash earlier in the day. This way, it’s perfectly tender and ready to be incorporated into the filling when you’re ready to assemble the dish. I often find myself with extra roasted squash (especially if I pick a large one!), which is never a problem. My youngest happily enjoys it on its own for days!

The star of the filling is the harmonious blend of whole milk ricotta cheese, a hint of freshly grated nutmeg, the naturally sweet and earthy roasted butternut squash, and tender spinach. These ingredients come together to create a symphony of flavors and textures that is simply divine, forming the perfect, healthy heart of this baked pasta masterpiece. This dish is not only delicious but also offers a fantastic way to incorporate more vegetables into your family’s diet, making it a win-win for everyone seeking a wholesome and satisfying fall meal. It’s truly a celebration of seasonal flavors in a comforting pasta form.

Print Recipe

Butternut Squash and Spinach Manicotti

Ingredients:

1 package (approximately 12-14 shells) manicotti pasta shells
1 cup cooked, roasted butternut squash (from about 1 small-medium squash)
10 oz package chopped spinach, defrosted and thoroughly squeezed dry
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground nutmeg
2 large eggs, lightly beaten
1 large container (about 15 oz) whole milk ricotta cheese
Approximately 3 cups good quality marinara sauce
1 cup shredded mozzarella cheese

Directions:

Prepare the Butternut Squash: Peel the butternut squash and carefully dice it into 1-inch pieces. Place the diced squash on a baking sheet, toss with 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Roast in a preheated 425-degree F (220-degree C) oven for 25 minutes, or until tender and lightly caramelized. Once cooked, let it cool slightly, then mash it lightly with a fork or potato masher.
Cook the Manicotti Shells: Bring a large pot of salted water to a rolling boil. Cook the manicotti pasta shells according to package directions until al dente. Be careful not to overcook them, as they need to hold their shape for filling. Drain thoroughly and set aside on a clean surface to cool slightly and prevent sticking.
Preheat Oven & Prepare Baking Dish: Reduce oven temperature to 350 degrees F (175 degrees C). Pour about 1/4 cup of your favorite marinara sauce into the bottom of a 9×13-inch glass baking dish, spreading it evenly.
Make the Manicotti Filling: In a large bowl, combine the whole milk ricotta cheese, lightly beaten eggs, freshly ground nutmeg, grated Parmesan cheese, the defrosted and thoroughly squeezed dry chopped spinach, and the mashed cooked butternut squash. Mix well until all ingredients are evenly incorporated and the mixture is smooth.
Fill the Manicotti: For easier filling, spoon the ricotta mixture into a large ziplock bag or a piping bag. Snip a 1/2-inch corner off one of the bottom tips of the bag. Carefully pipe the ricotta mixture into each cooked pasta shell. Alternatively, you can use a small spoon to fill the shells, though piping is generally quicker and less messy for delicate manicotti.
Assemble and Bake: Arrange the filled manicotti shells neatly in a single layer in the prepared baking dish. Once all manicotti are filled and arranged, pour the remaining marinara sauce evenly over the pasta, ensuring each shell is covered. Sprinkle generously with the shredded mozzarella cheese.
Bake to Perfection: Bake for 30 minutes, or until the sauce is hot and bubbly, and the mozzarella cheese is melted and lightly golden brown. Let it rest for a few minutes (5-10 minutes) before serving to allow the flavors to meld and the dish to set slightly, making for easier, cleaner serving.

Tips for Perfect Butternut Squash Manicotti Every Time

Achieving a restaurant-quality baked manicotti at home is simpler than you might think with a few key tips:

Don’t Overcook the Manicotti: When boiling the shells, aim for al dente. Slightly undercooked pasta will hold its shape better during filling and finish cooking perfectly in the oven without becoming mushy.
Squeeze Spinach Dry: This step is crucial! Excess water from defrosted spinach can make your filling watery and affect the texture of the dish. Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible.
Roast Squash Ahead: As mentioned, roasting the butternut squash earlier in the day or even the day before saves a lot of time. This also allows the squash to cool completely, making it easier to handle and mix into the filling.
Use a Piping Bag for Filling: While a spoon works, a large ziplock bag with a corner snipped off acts as a fantastic makeshift piping bag. It makes filling the delicate shells much faster and cleaner, especially for intricate pasta like manicotti.
Quality Ingredients Matter: A good quality marinara sauce and whole milk ricotta cheese will significantly elevate the flavor of your manicotti. Whole milk ricotta provides a richer, creamier texture compared to part-skim, yielding a more luxurious filling.
Rest Before Serving: Allow the baked manicotti to rest for 5-10 minutes after it comes out of the oven. This helps the flavors meld and the sauce to settle, making for easier serving and preventing the dish from falling apart.

Butternut Squash: A Seasonal Delight and Nutritional Powerhouse

Butternut squash is more than just a delicious ingredient; it’s a nutritional powerhouse and a true symbol of autumn. Its vibrant orange flesh is packed with essential vitamins, particularly high in Vitamin A (beta-carotene) and Vitamin C, which are excellent for immune support and skin health. It’s also a good source of fiber, potassium, and magnesium, contributing to overall well-being. Beyond its health benefits, butternut squash offers a naturally sweet, nutty flavor that deepens beautifully when roasted, making it incredibly versatile in both sweet and savory dishes. Its creamy texture, once cooked, lends itself perfectly to this manicotti filling, adding both substance and a subtle sweetness that balances the savory ricotta and spinach, creating a uniquely balanced and healthy pasta dish.

Serving Suggestions and Wine Pairings

This Butternut Squash and Spinach Manicotti is a hearty meal on its own, but a few complementary sides can elevate the dining experience:

Fresh Green Salad: A simple, crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
Garlic Bread or Focaccia: Perfect for soaking up any extra marinara sauce, adding another layer of comforting flavor.
Steamed Green Beans or Asparagus: A quick and easy vegetable side that adds freshness and a pop of color to your plate.

For wine lovers, consider pairing this dish with a crisp white wine like a Pinot Grigio or Sauvignon Blanc to cut through the richness. If you prefer red, a light-bodied Pinot Noir or a medium-bodied Chianti would also complement the earthy flavors beautifully without overpowering the delicate squash and spinach notes.

Make-Ahead Magic: Enjoying Butternut Squash Manicotti with Ease

One of the best features of this Butternut Squash and Spinach Manicotti is its make-ahead potential, making it an ideal choice for busy weeknights, holiday gatherings, or entertaining. You can prepare the entire dish up to the point of baking, saving you precious time when it matters most:

Assemble Ahead (Refrigerate): Assemble the manicotti in the baking dish as directed in the recipe. Cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the baking time if needed, to ensure it’s heated through to the center.
Freeze for Later: For an even longer-term solution, this butternut squash manicotti freezes beautifully. Assemble the dish in a freezer-safe baking pan (foil pans work great for this), cover tightly with foil, and freeze for up to 2-3 months. To bake from frozen, remove the foil, cover loosely with new foil, and bake at 350 degrees F (175 degrees C) for about 60-75 minutes. Then, uncover and bake for an additional 15-20 minutes, or until bubbly, thoroughly heated, and the cheese is melted and golden. This makes for a fantastic freezer meal on a busy day!

Whether you’re making it for a special Sunday dinner, a cozy fall evening, or preparing it in advance for future convenience, this Butternut Squash and Spinach Manicotti promises a delicious and satisfying experience for everyone at your table. Enjoy the process, savor the flavors, and create lasting memories!

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More Butternut Squash Inspiration: Creative Ways to Use Leftovers

If you find yourself with extra roasted butternut squash after making this fantastic manicotti, or simply want to explore more delicious ways to enjoy this versatile and nutritious vegetable, here are a few fantastic ideas to inspire your culinary adventures:

Vegetarian Penne Pasta with Butternut Squash, Mushrooms and Goat Cheese: A delightful meatless meal, this hearty pasta dish beautifully combines the inherent sweetness of butternut squash with earthy mushrooms and the tangy, creamy notes of goat cheese for a sophisticated and satisfying flavor profile.
Butternut Squash and Black Bean Enchiladas with Ranchero Sauce: A flavorful and filling vegetarian twist on a Mexican classic, these enchiladas are packed with a vibrant butternut squash and black bean mixture, smothered in a savory ranchero sauce. Perfect for a cozy and satisfying dinner.
Massaged Kale Salad with Butternut Squash and Beets: A vibrant, incredibly healthy, and refreshing salad packed with nutrients. The roasted butternut squash adds a wonderfully sweet, tender, and caramelized element that beautifully complements the earthy beets and the hearty, nutrient-dense massaged kale.
Squash Toasts with Ricotta and Cider Vinegar: An elegant and surprisingly simple appetizer or a light lunch option. These delightful toasts feature creamy ricotta cheese layered with sweet, roasted butternut squash, all brought together with a bright, tangy drizzle of cider vinegar. A simple yet impressive dish that showcases the best of autumn flavors.