This easy, baked Boursin pasta recipe uses butternut squash and plum tomatoes for a creamy, delicious texture and taste. This recipe was inspired by my baked feta and butternut squash pasta recipe and provides a fun, super flavourful alternative to feta.
Plus, the Boursin cheese adds an extra punch of flavor thanks to the garlic and herbs already infused in the cheese. Delicious.
In fact, I think this might be my favorite baked pasta recipe I’ve ever tried – so I just know you’re going to love it, too! For more of the recipes in my series of “trying viral pasta recipes so you don’t have to” – try this dreamy french onion pasta, pure heaven!
Why You’ll Love It:
Here are just a few reasons I think you’ll love this basked boursin pasta
- Easy: I love how easy this recipe is! Whack the cubed butternut squash, tomatoes, and Boursin in the oven for half an hour, and stir together with your cooked pasta. Boom, you’re done.
- Delicious: It’s creamy, delicious Boursin cheese baked to perfection with a host of other dreamy ingredients. Pure indulgence.
- Perfect for Winter: If like me, the seasons change how and what you eat, you’ll love this recipe. The butternut squash gives it the perfect cozy, comforting vibes that I crave in the colder weather.
What You’ll Need
Equipment-wise, all you’ll need is a baking dish, a saucepan to cook your pasta, and chopping board and knife…and perhaps a spoon for mixing together the ingredients/gently breaking up the cooked butternut squash when mixing the pasta sauce together.
Here are all the ingredients you’ll need – make sure you scroll down to the recipe card at the bottom of this page for full quantities and instructions for this recipe.
Ingredients For Your Shopping List:
- 1 butternut squash
- 150g plum tomatoes
- Block of garlic and herb Boursin cheese
- Olive oil
- Salt, pepper, and Italian seasoning (or a mix of oregano, thyme, and basil)
- Fresh basil
- Pasta of your choosing – I liked spirali for this recipe
How to Make Baked Boursin Pasta
This recipe is very simple to make – the most amount of effort lies in peeling, de-seeding, and chopping your butternut squash!
Once you’ve done that, though, you simply need to add the butternut squash and plum tomatoes to a baking dish and coat in the olive oil , garlic, and seasonings. Add the Boursin cheese (the whole block!) to the middle of the dish and coat with a little more oil before baking for 30 – 35 minutes.
Preparing the Butternut Squash Correctly
For this recipe, it’s essential that you cut the butternut squash into even, small cubes in order to cook it within 35 minutes. After removing the squash from the oven, you can easily break it apart and mash it into the pasta sauce with your spoon.
Just pop the whole baking dish back in the oven for another 5 minutes if the squash is still hard after 35 minutes. The Boursin cheese won’t be affected.
Mixing the Pasta Sauce
Once you’ve removed the Boursin, tomatoes, and butternut squash from the oven, it’s time to combine!
Use your wooden spoon to gently stir everything together, breaking down the butternut squash and tomatoes as you do to get a thick, creamy sauce with a few chunks of tomato and squash running through it.
If you’d prefer a completely smooth pasta sauce, just transfer the ingredients to a food processor or blender and blitz until smooth before adding the pasta.
Adding the pasta
While the butternut squash, tomatoes, and Boursin are still baking, cook your pasta according to package instructions. Then, after mixing together the pasta sauce, simply stir in your cooked pasta and a splash of the starchy pasta water.
Top with black pepper and some chili flakes for a little spice and that’s it! You’re done and ready to enjoy 🙂
While using up my leftovers of this recipe, I loved sprinkling over a heap of smoked paprika and a little bit of grated cheddar cheese before reheating for some oozy, gooey, smokey goodness on top.
Alternatively, add some lemon juice and zest for a more summery feel to the pasta.
If you want an added dose of protein, chickpeas, crispy tofu, or a meat alternative could all be lovely additions to this recipe.
This recipe makes about 4 – 5 portions and keeps well in an airtight container in the fridge for up to 4 days.
If you’re planning on making this ahead of time, I’d wait to add the pasta until just before serving for maximum flavour.
- 1 butternut squash
- 150g plum tomatoes
- 1 block of garlic and herb Boursin cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1.5 tsp Italian seasoning (or oregano, thyme, and dried basil)
- 2 cloves of minced garlic
- 1 handful of fresh basil, chopped
- 300g spirali pasta
- Preheat your oven to 200C.
- Peel, de-seed, and chop your butternut squash into even, small cubes. Add the butternut squash and plum tomatoes to a baking dish and drizzle over the olive oil and seasonings, stirring to ensure the cubes are fully coated.
- Make a hole in the centre of the squash and place your block of Boursin cheese there. Drizzle over a touch more olive oil, then place the baking dish in the oven and bake for 30 to 35 minutes.
- Meanwhile, cook your pasta according to the package instructions and drain, reserving about 3 - 4 tbsp of the cooked pasta water.
- Remove the butternut squash, plum tomatoes, and Boursin from the oven, and add the chopped basil to the dish. Use a wooden spoon to stir everything together, gently mashing and breaking apart most of the butternut squash.
- Tip in the cooked pasta and reserved water and stir to fully coat the pasta.
- Top with some freshly cracked black pepper, more fresh basil, and chilli flakes (optional) for a little spice.
If you would prefer a smooth pasta sauce, place all the pasta ingredients in a blender or food processor and blitz until smooth. Tip back into the baking dish and stir in the pasta and pasta water as instructed above.