If you’ve been around here long enough, you know I LOVE a dump-and-bake dinner! Especially one that ends with creamy, cozy pasta the whole family actually eats. This butternut squash Boursin pasta has quickly become one of my weeknight go-tos. You literally toss butternut squash, broccoli, and a block of Boursin cheese in a dish, bake it all together, mash it up, and stir in your noodles (I use chickpea pasta for that extra boost of protein and fiber). It’s rich, cheesy, and veggie-packed, the kind of comfort meal that makes you feel like you put in way more effort than you did (literally).
Why You’ll Love This Butternut Squash Boursin Pasta
- toddler- and family-friendly (can even remove some of the softened veggies + cooked pasta noodles for babies who need less salt)
- high in protein & fiber (thanks to chickpea noodles!)
- perfect for meal prep or easy weeknight dinners
- a fun way to add in veggies without pressure (feel free to serve the broccoli on the side)
You'll also love this roasted sheet pan butternut squash pasta sauce and pumpkin sloppy joe recipe for other super easy dinners your toddler will love!
Jump to:
- Why You’ll Love This Butternut Squash Boursin Pasta
- Ingredients You'll Need
- How To Make Your Butternut Squash Boursin Pasta
- Hint For Even Better Butternut Boursin Pasta
- Substitutions
- Variations
- Equipment
- Storing Your Leftover Butternut Squash Boursin Pasta
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Butternut Squash Boursin Pasta with Broccoli
Ingredients You'll Need
Here's all you need to make this butternut squash Boursin pasta with broccoli:
- butternut squash – creamy, naturally sweet base that blends right into the sauce
- broccoli (optional) – adds fiber, color, and extra veggies
- Boursin cheese – melts into a rich, garlicky, herbed sauce (no extra steps needed)
- olive or avocado oil – helps the veggies roast perfectly and adds healthy fats
- salt + pepper (optional) – enhances all the flavors without overpowering
- chickpea, lentil, or protein pasta – adds protein, iron, and fiber for a balanced, filling meal (any pasta noodle works!)
- reserved pasta water – makes the sauce extra silky and helps it stick to the noodles
- parmesan or garlic powder (optional) – for a little extra cheesy, savory flavor boost
See recipe card for quantities.
How To Make Your Butternut Squash Boursin Pasta
- Step 1: Add cubed butternut squash and broccoli to a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and place the block of Boursin cheese in the center. Bake at 400°F for 35-40 minutes, until the squash is soft and the cheese is melty.
- Step 2: While the veggies bake, cook your chickpea noodles according to package directions. Reserve about ½ cup of the pasta water, then drain.
- Step 3: Once the veggies are done, mash everything together right in the baking dish! The butternut squash and Boursin form a creamy sauce, and the broccoli breaks down into it.
- Step 4: Add the cooked pasta and reserved pasta water to the dish. Stir until creamy and well-coated. Taste and adjust with salt, pepper, or Parmesan. Serve warm and enjoy!
Hint For Even Better Butternut Boursin Pasta
If you want an extra silky sauce, scoop the roasted butternut squash and Boursin into a blender with a splash of pasta water or milk, then blend until smooth before mixing in the noodles. It turns into the creamiest veggie-packed cheese sauce. Perfect for younger toddlers or picky eaters!
Substitutions
This butternut squash Boursin pasta bake is already gluten-free if using chickpea noodles and can easily be made dairy-free by using dairy-free Boursin
- butternut squash - swap with sweet potato, pumpkin, or even carrots for a similar creamy texture and natural sweetness
- broccoli (optional for extra veggie) - try cauliflower, peas, or spinach if that’s what your little one prefers (or what’s in your fridge)
- Boursin cheese - use a block of feta, herbed cream cheese, ricotta with garlic powder, or goat cheese for a similar creamy flavor
- chickpea pasta - any pasta works here! Lentil, whole wheat, or regular (whatever your family likes best)
- olive or avocado oil - swap for butter or avocado oil if that’s what you have on hand
- parmesan - optional, but you can use nutritional yeast or a dairy-free cheese to keep it allergy-friendly
Variations
Feel free to add different mix-ins and spices into this butternut squash Boursin pasta bake for added flavor!
- add protein: stir in shredded rotisserie chicken, white beans, or chickpeas for a boost of protein and staying power
- add greens: mix in a handful of spinach or kale right after baking, the heat will wilt them perfectly into the sauce
- make it spicy: add a pinch of red pepper flakes or drizzle with hot honey before serving for a little grown-up kick
- creamier version: blend the roasted squash and Boursin with a splash of milk or pasta water for a silky, ultra-smooth sauce
- bake it again: sprinkle the top with Parmesan or breadcrumbs and broil for 3-5 minutes for a golden, bubbly finish
See this roasted butternut squash pasta sauce version that has tomatoes and carrots blended in!
Equipment
You don’t need much for this one just a baking dish to roast the veggies and Boursin together, a large pot for the chickpea pasta, and a fork or potato masher to mash everything right in the dish. A wooden spoon works perfectly for mixing it all up at the end, and if you want an extra smooth sauce (especially for younger toddlers), grab a blender or immersion blender to blend the squash and cheese together before stirring in the pasta (if you want it smooth).
Storing Your Leftover Butternut Squash Boursin Pasta
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or water to bring the creaminess back, the sauce thickens a bit as it sits. You can warm it on the stovetop or in the microwave for a quick lunch or dinner. It also freezes pretty well! Just portion it out, freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Tiff's Dietitian Tip
If you’re serving this to a baby or younger toddler, you can easily lower the sodium by using half the block of Boursin cheese and adding a splash of milk or unsalted cream cheese to keep it creamy. The flavor is still delicious, just a little gentler for tiny taste buds. You can also roast the veggies without salt and season individual portions at the table, that way everyone’s bowl is balanced for their needs. Or just lightly coat their pasta noodles with the sauce!
FAQ
Yes! You can roast the veggies and Boursin ahead of time, then store them in the fridge for up to 2 days. When you’re ready to serve, just cook the pasta, warm up the veggie mixture, and stir everything together with a splash of pasta water or milk.
Absolutely. Frozen works great here no need to thaw first, just add a few extra minutes to the bake time until the squash is soft and fork-tender.
Definitely. Swap the Boursin for a dairy-free herbed cream cheese (like Kite Hill or Violife) or dairy-free Boursin cheese and skip the Parmesan (use nutritional yeast instead). It’s still creamy, flavorful, and toddler-approved!
I love using chickpea or lentil pasta for added protein and fiber, but any pasta you have works — regular, whole wheat, or gluten-free.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this butternut squash boursin pasta:
Easy Butternut Squash Boursin Pasta with Broccoli
Equipment
- large pot
Ingredients
- 3 cups cubed butternut squash about 1 small squash or 1 bag pre-cut
- 3 cups broccoli florets fresh or frozen
- 1 5.2 oz block Boursin cheese – Garlic & Fine Herbs or Shallot & Chive
- 2 tablespoons olive oil
- ¼ teaspoon salt optional, skip or reduce for babies
- ¼ teaspoon black pepper
- 8 ounces chickpea pasta such as Banza, Barilla, or Brami
- ½ cup reserved pasta water from cooking the pasta
- grated Parmesan, ½ teaspoon garlic powder, or pinch of red pepper flakes optional mix-ins
Instructions
- Preheat oven to 400°F (200°C). Add cubed butternut squash and broccoli to a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Nestle the block of Boursin cheese right in the center.
- Bake uncovered for 35-40 minutes, until the squash is tender and the Boursin is soft and melty.
- While the veggies bake, cook your chickpea pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
- Remove the baking dish from the oven. Use a fork or potato masher to mash the roasted butternut squash, broccoli, and Boursin together until creamy. Add the cooked pasta and reserved pasta water (add more if needed or use cream for a creamier sauce). Stir until everything is evenly coated and creamy.
- Taste and adjust seasoning. Add optional Parmesan or garlic powder if desired. Serve warm and enjoy!
Lauren says
Bought cubed frozen butternut squash and broccoli to make this even easier! Good, easy recipe. My 10.5 month old was 50/50 on it but us grownups liked it
toddlerdietitiantiff says
Exactly what I did and it made it so easy!! Glad y'all loved it and maybe LO just needs another exposure 😉
Tasha says
My two year old will not touch veggies, and he gobbled this right up! Winning!!!!
toddlerdietitiantiff says
LOVE a veggie win!!!