Winter squash and spinach pasta bake from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lyssquee on February 25, 2025

    Very good, worked exactly as written. Used both sage and thyme. Used gruyere because why not. We did extra garlic, but we minced it, and it was too much garlic. So don't do that. We left out the pepper flakes due to the little one and I think they would have been the missing zing.

  • Plumberful on November 05, 2023

    This is absolutely delicious and it looks impressive—company worthy. I used fresh sage and thyme from my herb boxes, dill fontina and grana padana cheeses and Trottole pasta. After resting, it held its shape and cut beautifully. So much flavor!

  • yaxattax on February 04, 2023

    excellent/beautiful veg main. I served on a cake platter. Good use of winter squash. Easy to come together, about 30 mins including ingredient prep. I subbed Gouda for fontina, frozen spinach and broken up lasagna noodles.

  • Rocklizard on January 31, 2023

    This was delicious! Even the squash haters in the family didn't complain about it and even took seconds. Used Gruyere instead of Fontina as that is what I had on hand. Super easy to assemble just need to plan ahead for the looooong bake time.

  • ellabee on September 10, 2022

    Optional sage & nutmeg add a lot. Made in 8x8 pyrex, w/one sheet parchment with slits cut inward from corners. Used broken-up lasagna. Made twice in winter '21-'22 pantry reduction drive.

  • furiouslycooking on November 14, 2021

    missed the sage, garlic, and nutmeg

  • allisonsemele on October 18, 2021

    I used 3/4 T coarse kosher salt (but not Diamond brand) and it was VERY salty. Any more salt would have made it inedible. I might roast and add the leftover slices of squash to the top just to dilute the salt some. Apart from the salt level, this was pretty good, though it takes some time to throw together. A commenter on the SK site mentioned subbing aged gouda for the fontina, and that sounded good to me. I might make again using that sub and 1/2 T of salt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.