Al Bronzo Baked Penne with Creamy Butternut Squash

Savory Squash, creamy béchamel, & mushrooms are baked with Al Bronzo penne pasta.

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This baked penne recipe is sure to impress your family or friends. The creamy béchamel sauce combined with the butternut squash and mushrooms taste delicious, especially during the fall or winter.

Barilla Al Bronzo pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 7 Servings

Ingredients for Baked Penne with Creamy Butternut Squash:

  • 1 box Barilla® Al Bronzo™ Penne Rigate pasta
  • 2 tablespoons extra virgin olive oil                        
  • 1 small butternut squash, diced 1/3 inch
  • 8 ounces domestic mushrooms, diced 1/3 inch
  • 8 tablespoons butter
  • 1 ½ quarts milk
  • 6 ½ tablespoons all-purpose flour
  • 1 cup Parmigiano-Reggiano cheese, grated, divided
  • 1 tablespoon Italian parsley, chopped
  • Salt and black pepper to taste


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  • Bring a large pot of water to a boil; cook pasta for half the recommended cooking time.

  • Meanwhile in a skillet, sauté butternut squash with olive oil for five minutes. Add mushrooms and cook for five more minutes. Season with salt and pepper and set aside.

  • Make the béchamel sauce by boiling milk in a pot, and in a separate pot sauté butter and flour together for several minutes. Pour milk into butter/flour mixture while whisking continuously, bring to a boil and cook for 4-5 minutes.

  • Turn heat off, stir in butternut squash mushroom mixture along with freshly cooked pasta and 2/3 cup cheese.

  • Place pasta mixture in a greased 13” x 9” baking dish, top with remaining cheese and bake for 20 minutes. Let rest 10 minutes before serving.

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