As the season’s begin to get more and more chilly, and the squash nears the end of its season, we often turn to pasta-bake for dinner. It’s as simple as cooking your favorite non-spaghetti pasta, tossing a few ingredients together and baking.

It’s a one-dish wonder and you may even be lucky enough for leftovers for lunch!

If you have some ingredients laying around (such as a butternut squash), you can simply search for a pasta bake recipe on the web containing that ingredient. You don’t have to follow it to a “t” but it’ll at least give you some inspiration.

Here’s an example of a “bake” we did recently (though there’s a tasty recipe here too):

• 3-4 links of chicken sausage, cooked and sliced
• Half bag of rotellini pasta, cooked
• Half a butternut squash, baked with butter and brown sugar (1 hour, 350 degrees, cubed)
• 1/2 of apple, cubed
• 3/4 cup of fresh parmesan cheese
• 3/4 jar of Alfredo sauce
• 1 teaspon of cinnamon
• A dash of salt and pepper

Simply bake the butternut squash while you get the rest of the ingredients prepared.  Then toss it all together in a baking dish.  Bake for about 20 minutes at 350 degrees or until the cheese melts.

Enjoy!