Gluten-Free Cheesy Winter Squash Pasta Bake

Name: Gluten-Free Cheesy Winter Squash Pasta Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1/2 cup gluten-free panko breadcrumbs; 2 tablespoons olive oil; 1/4 teaspoon kosher salt; 4 tablespoons (1/4 cup) unsalted butter; 2 shallots, chopped; 1/4 teaspoon red pepper flakes; 2 1/4 teaspoons kosher salt, plus additional for the pasta water; 1/4 cup gluten-free flour, such as Bob's Red Mill; 4 1/2 cups whole milk; 8 ounces shredded white cheddar; 8 ounces shredded mozzarella, divided; One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons (or 10 ounces butternut squash, peeled and cut into 1/2-inch cubes); 1 box (14 ounces) Giadzy Gluten-Free Taccole; 1/2 cup reserved pasta water; 1/2 cup freshly grated Parmesan; 8 ounces broccolini or broccoli, trimmed and chopped into 1-inch pieces

This cozy, cheesy pasta bake is everything to love about comfort food, with sweet winter squash, tender broccolini, and a golden, crunchy topping. It's a wonderful side dish for the holidays because you can assemble it ahead of time and simply bake it when you're ready to serve. This recipe is written to accommodate for gluten-free eaters, but you can easily swap in for all-purpose flour, regular panko breadcrumbs, and traditional pasta!

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Prep Time

20 minutes

Cook Time

50 minutes

Image of Gluten-Free Cheesy Winter Squash Pasta Bake

Ingredients

For the Topping

1/2 cup gluten-free panko breadcrumbs
2 tablespoons olive oil
1/4 teaspoon kosher salt

For the Pasta

4 tablespoons (1/4 cup) unsalted butter
2 shallots, chopped
1/4 teaspoon red pepper flakes
2 1/4 teaspoons kosher salt, plus additional for the pasta water
1/4 cup gluten-free flour, such as Bob's Red Mill
4 1/2 cups whole milk
8 ounces shredded white cheddar
8 ounces shredded mozzarella, divided
One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons (or 10 ounces butternut squash, peeled and cut into 1/2-inch cubes)
1 box (14 ounces) Giadzy Gluten-Free Taccole

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1/2 cup reserved pasta water
1/2 cup freshly grated Parmesan
8 ounces broccolini or broccoli, trimmed and chopped into 1-inch pieces

Instructions

Heat a large ovenproof ceramic braiser, such as Le Creuset, over medium heat. Melt the butter and add the shallots, red pepper flakes, and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the gluten-free flour and cook for about 2 minutes to remove the raw flour taste. Slowly add the milk, a little at a time, whisking after each addition until smooth.
Bring to a simmer, then reduce the heat and maintain a gentle simmer for 5 minutes. Remove from the heat and gradually stir in the cheddar, about two-thirds of the mozzarella, the squash, and broccolini. Season with the remaining 1 3/4 teaspoons salt.
Meanwhile, bring a large pot of salted water to a boil. Cook the gluten-free pasta for about 6 minutes, until still very firm.
Using a pasta spider, transfer the pasta directly to the cheese sauce without stirring. Sprinkle the Parmesan over the pasta, add 1/2 cup reserved pasta water, and stir to combine. If needed, transfer the mixture to a freezer safe dish (a ceramic braiser will work well). Sprinkle evenly with the remaining mozzarella. If freezing, do not add the breadcrumb topping yet.
To freeze: Allow the casserole to cool briefly, then refrigerate until completely chilled, placing it in the refrigerator within 2 hours of cooking. Once chilled, cover tightly with plastic wrap followed by aluminum foil, or an airtight freezer-safe lid. Freeze for up to 2–3 months for best quality.
Thaw and bake: Transfer the frozen casserole to the refrigerator and thaw until defrosted, at least 5 hours and up to 24 hours. Preheat the oven to 350°F. In a small bowl, combine the gluten-free panko, olive oil, and 1/4 teaspoon kosher salt. Remove all non-oven-safe coverings. Sprinkle the breadcrumb mixture evenly over the casserole.
Cover loosely with foil and bake for 25–35 minutes. Remove the foil and continue baking for another 15–20 minutes, until golden brown and bubbling throughout, with an internal temperature of 165°F. Baking times may vary depending on the size and depth of the dish.
If desired, broil for 1–3 minutes to achieve a deeper golden-brown crust, watching carefully. Allow to rest for 5–10 minutes before serving.
To bake fresh (without freezing): Preheat the oven to 400°F. Prepare the pasta bake as directed, then top with the remaining mozzarella and the panko mixture. Bake uncovered for 20–25 minutes, until bubbling throughout. Broil for up to 5 minutes if desired, then serve.