Butternut Squash Goat Cheese Fettuccine Bake
Butternut Squash Goat Cheese Fettuccine Bake is a simple, savory fall pasta meal! The creamy butternut squash goat cheese sauce with crispy bacon and fresh sage is a comforting meal that will gather the whole family around the table. Serves 4.
Disclosure: This post is sponsored by Sprouts Farmers Market. As always, all opinions are my own.
A comforting pasta bake is what we all need this week, you know?
Have I mentioned how excited I am that it is September?
I know it’s not officially fall yet, but my brain is there, even if the weather isn’t cooperating.
There are so many fall flavors that I look forward to… Pumpkin spice (not the PSL craze as much as all the pumpkin spice baked goods!). Soups of every kind, but especially chili because it’s an all-time favorite. And of course, butternut squash.
Butternut squash anything tastes SO good, and this year, I am insanely excited about this Butternut Squash Pasta Sauce from Sprouts.
I know I get excited about food a lot on the blog, but it is rare that I get this excited about a particular product. Seriously, this sauce is INSANE.
It’s smooth, rich, creamy, and absolutely spot on in the flavor department. The butternut squash really comes through and it takes so much of the work out of making your own pasta sauce! There’s no roasting and chopping and blending required. The sauce is ready to go for whatever pasta you want to incorporate it into.
Honestly, I could even eat it straight out of the jar with a spoon…
In this particular pasta bake, I added a bit of creamy, tangy goat cheese to kick the whole dish up a notch (I mean, you all know how much I love cheese!). I also added in crispy bits of bacon and fresh sage to add more of that cozy comfort that I love about this time of year.
Your local Sprouts has this sauce and so many other fun limited-time products to make the most of your fall-themed pasta dishes right now. This is one of the reasons I choose Sprouts over and over again for shopping. There’s always something new and seasonal on the shelves to try out! You can really make the most of fall right now. Plus with this sauce you are taking the easiest shortcut without skimping on ANY flavor.
That’s a dinner win!
Other yummy butternut squash recipes: Butternut Squash Goat Cheese Empanadas | Curried Butternut Squash Soup | Roasted Butternut Squash Black Bean Tacos | Roasted Butternut Squash Soup
this recipe’s must-haves
I got all the ingredients I needed for this recipe at my local Sprouts! Be sure to grab an extra jar of that Butternut Squash Pasta Sauce – you’re gonna crave it as soon as you are done eating this pasta.
To boil the pasta, I used my Dutch oven. You will also need a saucepan to finish the sauce.
For the bake, you will need a 2 to 2 1/2 QT baking dish. You will also need a pair of tongs for tossing the pasta in the sauce.
we’re making a butternut squash goat cheese fettuccine bake!
Boil water and salt it well. Add fettuccine and cook according to the instructions on the packaging. Be sure to take off 1 to 2 minutes of total cooking time. I cooked mine for 6 minutes.
Drain and set aside.
While the pasta is cooking, add Butternut Squash Pasta Sauce to a medium saucepan over medium-high heat. Add goat cheese, stirring to combine. Cook until the cheese has melted, stirring occasionally, for about 2 to 3 minutes.
Stir in sage and 1/2 cup bacon. Remove from heat and set aside.
Assemble & Bake
Spray your baking dish with nonstick spray, then add cooked pasta. Pour sauce on top and toss everything together well, until the noodles are coated.
In a small bowl, stir together remaining bacon, fontina cheese, and breadcrumbs. Sprinkle this mixture evenly over the top.
Bake for 15 to 20 minutes at 350˚F. The top should be golden when done.
To fry the sage leaves, heat oil in a small skillet over medium heat. Add sage leaves in batches, frying for about 30 seconds. Remove to paper towels to drain.
Remove bake from the oven and top with sage leaves. Serve.
Need some more inspiration for pasta night? Check out my pasta recipes page!
- 1 lb fettuccine
- 1 25-oz jar Sprouts Butternut Squash Pasta Sauce
- 2 oz goat cheese
- 1 Tbsp freshly chopped sage leaves
- 3/4 cup cooked crispy bacon, chopped about 5 slices
- 1/2 cup grated fontina cheese
- 1/3 cup breadcrumbs
- 8 to 10 fresh sage leaves
- 2 tablespoons olive oil
- Preheat the oven to 350˚F. Spray a 2 to 2 1/2 QT baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a bowl. Salt the water well and cook pasta according to the directions on the packaging, subtracting 1 to 2 minutes off the total cooking time. I cooked my pasta for 6 minutes. Drain and set aside.
- In a saucepan, combined butternut squash pasta sauce and goat cheese over medium-high heat. Stirring occasionally, cook until cheese has melted, about 2 to 3 minutes. Stir in sage and 1/2 cup chopped bacon. Remove from heat and set aside.
- Add cooked pasta to the baking dish, then pour the sauce on top. Toss well to coat the noodles.
- In a small bowl, stir together fontina cheese, breadcrumbs, and remaining bacon. Sprinkle over the top of the pasta evenly.
- Bake for 15 to 20 minutes, until the top is golden brown.
- While the pasta is baking, fry the sage leaves. Heat oil in a small skillet over medium heat. Fry sage leaves in batches of about 5 leaves, for 30 seconds total. Remove to paper towels to drain.
- Remove pasta bake from the oven and top with sage leaves.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 607Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 41mgSodium: 696mgCarbohydrates: 67gFiber: 9gSugar: 6gProtein: 30g