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Miyoko’s Sage and Butternut Squash Pasta Bake

Total time: 1 hour 45 minutes | Active time: 35 minutes

Miyoko’s Sage and Butternut Squash Pasta Bake


  • Kosher salt, to taste
  • 1 pound penne or other tubular pasta
  • 1 bunch kale, de-stemmed and chopped
  • 3 tablespoons olive oil, plus more for serving
  • 1 medium butternut squash (about 21⁄2 pounds), peeled, seeds removed and cut into 1⁄2-inch cubes (about 6 cups)
  • Crushed red pepper flakes, to taste
  • 3 cups low-sodium vegetable broth (or water)
  • 2 tablespoons white miso
  • 1 1⁄2 cups Miyoko's pourable Mozzarella, divided
  • Fresh sage leaves, for garnish
  • Miyoko's salted butter, for greasing


  1. Bring a large covered pot of heavily salted water to a boil. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water. Place chopped kale in a colander in the sink. Drain pasta over the kale to slightly wilt the kale. Toss with a little olive oil to prevent sticking.
  2. In the same large pot, heat the oil over medium-high until shimmering. Add the squash and season with salt and red-pepper flakes. Cook, stirring every minute, until squash becomes lightly browned in spots and feels just tender, 6 to 8 minutes.
  3. Meanwhile, heat the oven to 400 degrees. Grease a 13x9 baking dish with Miyoko's salted butter.
  4. When the squash is just tender, add the broth and miso, mixing it up until it disperses in the liquid. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to mash up the squash.
  5. Add the cooked pasta and kale to the skillet along with 1 cup reserved pasta water and 3⁄4 cup pourable mozzarella. Mix until saucy, and season to taste with salt.
  6. Pour pasta mixture into prepared pan. Use the back of a large spoon to create small divots throughout the pasta, then pour remaining pourable mozzarella into the divots. Top with fresh sage leaves, black pepper, and a drizzle of olive oil.
  7. Bake until the top is melted and browned in spots, 18-22 minutes. Serve immediately.