Autumn Squash Noodle Bake

A fresh take on Autumn Squash

Autumn Squash Noodle Bake

Side Dish, American, Classic Comfort, Vegetarian, Calorie Conscious, Gluten Conscious, Sodium Conscious

  • 35 minutes
  • 4 servings

Simply delicious, this easy-to-make vegetarian bake turns our fan-favorite Autumn Squash Soup into a dish bursting with flavor that you will want to make year-round.


  • Preheat oven to 400°F. Heat olive oil in a sauté pan over medium-high heat. Sauté onions for 5 minutes or until golden brown and tender. Add butternut squash noodles and sauté on high heat for 5 minutes or until the squash begins to brown around the edges.
  • In a medium bowl, combine soup, cream, cheese, egg and thyme, blending well.
  • Evenly spread the squash mixture in the bottom of an 8x8" baking dish. Pour the soup mixture over the squash, making sure it is evenly distributed.
  • Bake for 25 minutes or until the squash is tender and the top is golden brown.

Or, Try This

  • You can find butternut squash noodles with the pre-cut vegetables in the produce area of most grocery stores. Consider cutting them in half for easier serving and eating.
  • You can make this dish a day in advance and store it in the refrigerator overnight before baking it. Then add an additional 10 – 15 minutes of bake time the next day.

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