I love easy simple dinners and this certainly ticked all the boxes. This Roasted Butternut Squash Zucchini Pasta Bake is a perfect family friendly meal.
Yesterday was a quite a busy day, kids were off School, the weather was glorious, so I knew I wanted dinner all prepared, so I could just place in the oven and not have to stress about.
A pasta bake seemed perfect. So it was a simple case of browsing what I already had on hand in the fridge that I could combine with some pasta for dinner.
The day before I had cooked up another batch of my delicious Cream of Tomato Soup (as the kids really loved that). There was a tub of some leftovers that caught me eye and I just knew it would be a perfect sauce for the pasta and would save me time on that part of the dish.
I grab some leftover butternut squash and a zucchini and settled for a veggie pasta bake, because the more vegetables the better right?
Cubing up the butternut squash, I seasoned with some salt, pepper and garlic powder and sprayed with oil and got that into the oven to roast while I cooked up the pasta and prepared the other ingredients.
The zucchini I just chopped up, no sautéing or cooking as it cooks pretty quickly, so is fine to just go into the Roasted Butternut Squash Zucchini Pasta Bake just as it is
Then all that is left to do, is mix all together, top with some cheese - because a pasta bake just has to have cheese, right? and then pop in the oven and it's all done.
For sides I just served this Roasted Butternut Squash Zucchini Pasta Bake with a simple salad of mixed baby green, red onion and pomegranate. I love adding pomegranate to salads, the pips add a lovely crunchy sweetness to the salad.
Drizzle on top a dressing of you choice or check out this ranch dressing or lime and cilantro dressing.
Looking for some more recipes to try? - Previously on Slimming Eats
- 1 year ago: Feta Stuffed Chicken with Roasted Red Pepper Sauce
- 2 years ago: Asian Chicken Meatballs
- 3 years ago: Chicken and Asparagus Bake
- 4 years ago: Steak with Creamy Mushroom Peppercorn Sauce
- 5 years ago: Salmon and Leek Pasta Bake
- 6 years ago: Bombay Beef Curry
- 7 years ago: Best Ever Spaghetti Bolognese
with many more recipes in my full: Recipe Index
It was a perfect day for eating this Roasted Butternut Squash Zucchini Pasta Bake out on the patio in the garden. Such a yummy family meal.
Recipe Card
Roasted Butternut Squash and Zucchini Pasta Bake
This recipe is gluten free, vegetarian, Slimming and Weight Watchers friendly
WW Smart Points - Gluten Free - use gluten free pasta
Ingredients
- 3.5 cups (840ml) of leftover cream of tomato soup (click for recipe)
- 300g (10.5oz) of pasta of choice
- 400g (14oz) of butternut squash - chopped
- 1 zucchini (courgette) - chopped
- ¼ teaspoon of garlic powder
- 100g (3.5oz) of mozzarella
- 60g (2oz) of parmesan
- salt and black pepper
- spray oil
- fresh chopped parsley
Instructions
- Preheat oven to 200c/400f (gas mark 6)
- Add the butternut squash to a dish, add the garlic powder, some salt and black pepper, spray over the top with spray oil and roast in the oven for 30 mins.
- While the squash is roasting. Add the pasta to a saucepan of boiling hot salted water and cook till al dente.
- Once the butternut squash is done, add the an oven proof dish with the pasta, chopped zucchini and cream of tomato soup and mix to combine.
- Top with the parmesan and mozzarella and bake in the oven for 30 minutes, till the cheese is melted and lightly golden.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 491Total Fat 9.5gSaturated Fat 4.8gCholesterol 26.9mgSodium 553mgCarbohydrates 81.5gFiber 6.1gSugar 2.2gProtein 23g
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