Butternut Squash, Spinach & Comté Pasta Bake with Early Girl Tomatoes and Basil

Butternut Squash, Spinach & Comté Pasta Bake

Pre-roasting the squash concentrates its sweetness without overcooking the chickpea pasta. Cream and a little broth keep the interior moist while Comté forms a savory, browned crust.

Ingredients

• 1¼ lb peeled, seeded butternut squash
• 1 tbsp olive oil, plus a little for the baking dish
• ¾ tsp fine sea salt, divided, plus more for pasta water
• ½ tsp freshly ground black pepper
• 8 oz Banza gluten-free chickpea penne
• 5 oz baby spinach
• 2 cloves garlic, finely grated
• ¾ cup heavy cream
• ½ cup gluten-free low-sodium vegetable broth
• 6 oz Comté, coarsely grated, divided
• ¼ cup finely grated Parmesan

Instructions

1. Heat the oven to 425°F. Lightly oil a 2-quart baking dish or a deep 9-inch round baking pan. If using parchment, trim it close to the rim so no tall edges can scorch.
2. Cut the squash into roughly ¾-inch-wide pieces, about ¼ inch thick. Toss with the olive oil, ½ teaspoon salt, and the pepper. Spread on a sheet pan and roast for 18–23 minutes, turning once, until nearly tender but not falling apart.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the Banza penne for about 3 minutes less than the package's minimum cooking time, generally 4–5 minutes total. It should bend but retain a distinctly firm center. Add the spinach for the final 20 seconds, then drain well without crushing the pasta.
4. Lower the oven to 400°F. Whisk together the garlic, cream, broth, and remaining ¼ teaspoon salt in a large bowl. Fold in the pasta, spinach, squash, and half the Comté. Transfer to the prepared dish, distributing the squash evenly and tucking exposed pasta into the liquid.
5. Scatter the remaining Comté and Parmesan over the surface. Cover with a lightly oiled sheet of foil and bake for 15 minutes. Uncover and bake for another 10–15 minutes, until bubbling at the edges, browned in patches, and tender through the center.
6. If the top needs more color, move the dish to an upper rack for the last few minutes rather than broiling exposed parchment. Rest for 10 minutes before cutting or spooning into portions.

Notes

• Chickpea pasta can become fragile when fully boiled before baking; keep the initial cook short and fold gently.
• Before covering, the mixture should look moist, with a little liquid visible between the pasta pieces, but not submerged. Add another 2–4 tablespoons broth if needed.
• For a firmer, cleaner-cut portion, rest for 15 minutes; for a softer, creamier serving, spoon it out after 10 minutes.

Early Girl Tomatoes with Basil

Raw tomatoes provide juicy acidity against the rich bake, while large torn basil leaves bring freshness without a complicated dressing.

Ingredients

• 1 lb ripe Early Girl tomatoes
• 1 loosely packed cup fresh basil leaves
• 1½ tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• ¼ tsp flaky sea salt, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Core the tomatoes and cut into thick slices or generous wedges. Spread on a platter or divide among four plates.
2. Just before serving, season with the salt and pepper, then drizzle with the olive oil and vinegar.
3. Tear the larger basil leaves and scatter generously over the tomatoes. Spoon any collected tomato juices over them.

Notes

• Taste the tomatoes before adding all the vinegar; especially tangy fruit may need only half.

Overall Timing / Workflow

Overlapping the squash roast and pasta preparation keeps the cooking efficient. Prepare the tomato side while the bake is in the oven, but dress it only at serving time.

Instructions

1. 0:00 — Heat the oven to 425°F, put the pasta water on, and peel and cut the squash.
2. 0:15 — Start roasting the squash. Grate the cheeses and garlic, and measure the cream and broth.
3. 0:25 — Briefly boil the penne and wilt the spinach. Drain well.
4. 0:35 — Lower the oven to 400°F, assemble the bake, and bake covered.
5. 0:50 — Uncover the bake. Slice the tomatoes and prepare the basil.
6. 1:00–1:05 — Remove the bubbling, browned bake and rest for 10 minutes.
7. 1:10–1:15 — Dress the tomatoes and serve alongside the pasta.

Plating

Keeping the cool tomatoes beside, rather than over, the bake preserves its browned top and keeps the tomato juices separate.

Instructions

1. Cut the rested bake into four portions, or lift out generous spoonfuls with plenty of the golden cheese surface intact.
2. Place the pasta on one side of each plate and arrange the tomatoes on the other. Finish the tomatoes with the torn basil and their dressing.

Leftover Path

Gentle, covered reheating restores moisture without drying out the chickpea pasta. Keeping the raw salad separate protects both components' textures.

Instructions

1. Refrigerate the pasta bake in a covered container within 2 hours and use within 3–4 days.
2. Reheat portions in a covered oven-safe dish at 350°F with a tablespoon of water or broth per portion until the center reaches 165°F, about 20–25 minutes. Uncover for the final few minutes.
3. Store leftover dressed tomatoes separately and eat within 1 day. Spoon them onto freshly reheated pasta only after it comes out of the oven, or enjoy them cold alongside.

Notes

• Freeze individual portions of the bake for up to 2 months; thaw overnight in the refrigerator before reheating.