Savory Butternut Squash Alfredo Bake

Warm up your autumn evenings with a comforting Savory Butternut Squash Alfredo Bake. This delicious dish combines the natural sweetness of roasted butternut squash with a rich, creamy Alfredo sauce, making it a satisfying meal for any occasion. Perfect for family gatherings or a cozy weeknight dinner, it pairs beautifully with a fresh salad or roasted veggies. Discover the delightful balance of flavors and textures that will leave everyone craving more!

Print Recipe Pin Recipe

Ingredients

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

8 ounces pasta (penne or rotini recommended)

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, finely minced

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon freshly grated nutmeg

¼ cup fresh parsley, chopped (for garnish)

Instructions

Prepare the Butternut Squash: Start by preheating your oven to 425°F (220°C). In a large mixing bowl, toss the cubed butternut squash with olive oil, and season with salt and pepper. Spread it out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until the squash is tender and has developed a caramelized color. Once done, remove from the oven and let it cool for a few minutes.

Cook the Pasta: While the butternut squash is roasting, fill a large pot with water and add a generous pinch of salt. Bring to a boil, then add the pasta. Cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.

Make the Alfredo Sauce: In a medium saucepan, heat over medium heat, combine the heavy cream, minced garlic, dried thyme, dried sage, and grated nutmeg. Stir the mixture occasionally until it begins to simmer gently. Gradually whisk in the freshly grated Parmesan cheese, mixing until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed.

Combine Ingredients: In a large mixing bowl, combine the drained pasta, roasted butternut squash, and creamy Alfredo sauce. Gently fold the ingredients together, ensuring that the pasta and squash are well-coated with the sauce.

Assemble the Bake: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or a little olive oil. Pour the pasta and butternut squash mixture into the prepared baking dish, spreading it out evenly. Evenly sprinkle the shredded mozzarella cheese over the top layer.

Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbling and golden brown on top.

Serve: Once baked, remove from the oven and allow it to cool for about 5 minutes to set. Garnish with freshly chopped parsley before serving for an extra pop of color and freshness.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings