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Butternut Squash Alfredo Bake

This Butternut Squash Alfredo Bake is a creamy, cheesy comfort dish with roasted squash and a luscious Alfredo sauce. Perfect for cozy dinners with a seasonal twist!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: Cheesy, Comfort Food, Easy, Pasta Bake, Squash, Vegetarian
Servings: 4 servings

Ingredients

  • 1 medium butternut squash peeled and diced
  • 2 cups pasta of choice penne, rigatoni, or shells work best
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil used for roasting squash and sautéing garlic
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg
  • 1/4 cup chopped fresh parsley for garnish

Instructions

Prep and Roast the Butternut Squash

  • Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and dice into roughly 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce

  • Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and warm gently. Stir in grated Parmesan, nutmeg, salt, and pepper. Cook until cheese melts and sauce thickens slightly, about 3-5 minutes.

Combine and Assemble

  • In a large mixing bowl, combine cooked pasta, roasted butternut squash, and Alfredo sauce. Mix gently to coat. Pour mixture into baking dish. Sprinkle shredded mozzarella evenly on top.

Bake

  • Bake at 375°F (190°C) for 15-20 minutes until cheese is melted, bubbly, and golden brown. Remove from oven and let rest for a few minutes before serving.

Garnish and Serve

  • Sprinkle freshly chopped parsley on top. Serve hot and enjoy the creamy, comforting Butternut Squash Alfredo Bake.

Equipment

  • Large Pot
  • Baking Dish
  • Skillet
  • Mixing Bowl
  • Knife and cutting board
  • Grater

Notes

  • Roasting the butternut squash is essential for developing sweetness and texture.
  • Use medium-sized pasta like penne or rigatoni to hold the sauce well.
  • For a lighter version, substitute heavy cream with half-and-half or a milk and Greek yogurt mix.
  • Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat in the oven at 350°F (175°C) for best texture, about 15-20 minutes.