Baked Butternut Squash Rigatoni.

I wasn’t going to post this recipe at first nor was I even planning on it.

However, after seeing all the fall recipes around the blogosphere and seeing the success of this meal with my family, I just HAD to share.

When my daughter was a wee little thing, I was pureeing my own baby food for her. I knew vegetables were super important so I was having her try every vegetable under the sun-zucchini,squash, peas, carrots, broccoli, you name it. She took them in stride. I lucked out.

I purchased some frozen organic butternut squash recently in hopes that throwing it in some water and coming out quickly can make for an easy serving of veggies for her now that she can eat more solid food-she liked them then so why not now!

FAIL-she totally wasn’t going for it. Giving her straight up vegetables, besides sweet potatoes, is not flying around here anymore. Time for me to start sneaking this stuff in her meals and dressing it up I think. I was now stuck with a whole dish of cooked butternut squash and I had no idea what to do with it.

Honestly, I tried it and eating it straight up wasn’t so appealing to me either, no wonder she didn’t like it.

I have been reading how pureeing the same veggies or just adding vegetables and incorporating them in dishes is a sure fire way to eat them. Enter pasta.

I love pasta and there is so many ways to dress it up. I purchased some whole wheat rigatoni awhile back and still had some spinach in the fridge too. I LOVE doing baked pasta dishes and they are always a hit with my family and make for great leftovers the next day.

Plus with these temps going down in Chicago, it is a good excuse to fire up the oven now. I do a lot more baking in the cooler months, so this recipe came at the right time.  Can you believe they are predicting SNOW already around these parts! I am SO not ready for this!

Since I wasn’t thinking of posting this at the time, my attempt at amateur food photography is not up par so I apologize.



My daughter LOVED it and the fact that she is eating the same butternut squash she was rejecting previously made me SO happy! GO me!


Baked Butternut Squash Rigatoni:

One package/box of whole wheat Rigatoni pasta

1 3/4 cups Butternut Squash Puree

Half a jar (14 oz) of chunky tomato sauce

2 cups of shredded mild cheddar cheese, divided

3 cups of cooked spinach

1 tsp salt

1/2 tsp ground pepper

1/2 tsp dry basil


1.Boil pasta according to package directions, drain, and transfer to bowl.

2. Mix in tomato sauce, spinach, butternut squash puree, 1 cup cheese, basil, salt, and pepper.

3. Butter baking dish and then transfer pasta mixture.

4. Take the rest of the cheese (1 cup) and sprinkle on top.

5. Preheat oven to 350 F. Bake until hot throughout and cheese is melted, around 40 minutes.

6. Once out of the oven, let it cool for 10 minutes and then servc.






  1. I have to try this! I just made the most ridiculously easy butternut squash alfredo and loved it 🙂
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    • Chi City Mom says:

      Oh now THAT sounds good! Incorporating butternut squash was easier than I thought. Now I can make butternut squash anything! 🙂

  2. This sounds delicious! And perfect for those cold, and dare I say it – snowy, Chicago nights!
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