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Vegan Butternut Squash Pasta Bake

Vegan Butternut Squash Pasta Bake (Gluten-Free)

The Pesky Vegan
This creamy butternut squash pasta bake is a shining example of vegan comfort food. Hearty, filling, and delicious, it can also be made completely gluten-free.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Gluten-free, Vegan
Servings 6
Calories 549 kcal


  • 1 butternut squash
  • 1 onion, peeled and roughly sliced
  • 6 garlic cloves, skin removed but left whole
  • 1 tablespoon olive oil
  • 18 oz (500 g) dried pasta such as conchiglie or penne (gluten-free if necessary)
  • Two large handfuls (100 g) chopped kale
  • ½ cup (80 g) mixed nuts or seeds (I used a mix of walnuts and sunflower seeds)
  • 4 tablespoons nutritional yeast, divided
  • 2 teaspoons dried sage, divided
  • cups (400 ml) plant-based milk or vegan stock (see notes)
  • 1 tablespoon vegan Dijon mustard
  • Juice of 1 lemon
  • Salt and pepper, to taste


  • Preheat the oven to 200°C (390°F).
  • To prepare the butternut squash, give it a quick rinse and cut in half, leaving the skin on. Remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, and cut each half into 1-inch slices. (You can roast the seeds as a garnish or snack).
  • Drizzle the olive oil over a large oven dish, then add the sliced butternut squash, onion, and whole garlic cloves. Spread the veg evenly, sprinkle with salt and pepper, and roast in the oven for 25 minutes or until the veg is tender and lightly browned. Note: Make sure this is a large dish with high sides as it's what you'll use for the pasta bake.
  • To a blender, add the mixed nuts/seeds, 2 tablespoons of the nutritional yeast, ½ teaspoon of the dried sage, and a pinch of salt and pepper. Pulse a few times until you have a fine crumbly mixture, being careful not to overdo it. Remove and set aside.
  • Bring a large pan of salted water to the boil. Add the dried pasta and kale and cook for just over half the time specified on the pasta cooking instructions, which should be around 6-7 minutes (the pasta will continue to cook in the oven). After 6-7 minutes, drain the pasta and kale and set aside.
  • Once the veg has roasted, remove it from the oven but leave the oven on. Transfer all the roasted ingredients to the blender and add 2 tablespoons of nutritional yeast, 1½ teaspoons of dried sage, the plant-based milk or stock, Dijon mustard, lemon juice, salt, and pepper. Blend until smooth. If you don't have a large blender, you may need to do this in batches as you don't want to overfill a blender with hot ingredients.
  • In the same large oven dish, add the drained pasta, kale, and blended butternut squash mix. Combine everything well in the oven dish, then sprinkle over the blended nut/seed mix. Place in the oven and bake for around 25 minutes or until the pasta is cooked through and the top of the bake has started to turn golden-brown. Serve warm.


Quantity: 18 oz (500 grams) of dried pasta should provide 6 main servings of this dish, but it'll be more or less depending on your portion sizes.
Pasta type: You can use any pasta you want for a pasta bake. I like varieties such as conchiglie (shells) or penne since they tend to hold the sauce well.
Other winter squash: You can substitute the butternut squash in this recipe for any winter squash, including different varieties of pumpkin. If the squash you’re using has very tough skin, you may want to remove this before cooking.
Butternut squash seeds: You can eat the seeds from butternut squash and other squash varieties. When roasted and seasoned, they make for a crunchy, nutritious, and delicious snack. Check out my recipe for how to roast any squash seeds.
Topping: I like the texture of the mixed nuts and seeds in this recipe, but you could also top off your pasta bake with some grated vegan cheese (or just omit the topping altogether).
Plant-based milk: Unless you like the taste of a particular milk, I’d recommend using a fairly neutral one such as oat (my go-to), soya, or even cashew.
Dijon mustard: Since Dijon mustard is traditionally made with white wine, it’s not always strictly vegan. That being said, I’ve seen several varieties around that are labelled vegan.
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a pasta, plant-based milk, or vegan stock that is certified or labelled as such.
Storage: You can store this pasta bake in the fridge for up to four days or freezer for up to six months.
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* The nutrition info below is for one serving, based on a total of six servings.


Calories: 549kcalCarbohydrates: 92gProtein: 19gFat: 14gSaturated Fat: 1gSodium: 78mgPotassium: 939mgFiber: 8gSugar: 11gVitamin A: 15091IUVitamin C: 49mgCalcium: 222mgIron: 4mg
Nutrition Facts
Vegan Butternut Squash Pasta Bake (Gluten-Free)
Amount Per Serving
Calories 549 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 78mg3%
Potassium 939mg27%
Carbohydrates 92g31%
Fiber 8g33%
Sugar 11g12%
Protein 19g38%
Vitamin A 15091IU302%
Vitamin C 49mg59%
Calcium 222mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan butternut squash recipe, vegan comfort food, vegan pasta bake
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