alfredo butternut squash pasta bake

A rich Alfredo sauce and sweet roasted butternut squash turn pasta into pure comfort in this easy bake. There is something magical about golden, bubbling cheese on a chilly evening. Each bite mixes creaminess from the sauce with a hint of sweetness from the squash – ideal for family gatherings or a simple cozy night.

When I first served this to friends, the compliments kept coming. It quickly replaced mac and cheese as our cold-weather favorite. The roasted butternut squash and creamy Alfredo sauce make this dish cozy yet a little special.

Ingredients

• Penne or rigatoni pasta: Adds sturdy texture and holds the creamy sauce well Look for bronze-cut varieties for better sauce cling
• Butternut squash: Sweet earthy flavor with creamy texture Try to choose one with a firm matte skin and heavy for its size
• Garlic and onion: Build a fragrant base for the sauce Use fresh not powdered for fullest flavor
• Olive oil: Helps brown the squash and adds subtle richness Choose extra virgin for best taste
• Unsalted butter: Classic for starting Alfredo sauce Controls the salt level too
• All-purpose flour: Thickens the sauce and helps coat the pasta Sift for smoothness
• Whole milk and heavy cream: Create a silky rich Alfredo Choose full-fat for best results
• Freshly grated Parmesan: Savory sharp punch that defines Alfredo sauces Always grate fresh if you can store bought is drier
• Salt black pepper and nutmeg: Balance flavors and add warmth Use freshly cracked pepper and a pinch of nutmeg
• Shredded mozzarella cheese: Melts into a irresistible cheesy blanket over the bake Choose blocks and shred yourself for best melt
• Fresh parsley: Adds optional brightness and color Especially nice if serving for guests

Instructions

Preheat the Oven:

Set your oven to 200 C 400 F and grease a 9 x 13 inch baking dish Use butter or a bit of olive oil for best results no sticking later

Roast the Butternut Squash:

Toss cubed squash with olive oil salt and pepper Spread on a baking sheet and roast for about 20 minutes Stir halfway through for even browning The edges should be lightly golden and the pieces fork tender This brings out the squash’s sweetness and gives you the best texture

Cook the Pasta:

Boil your chosen pasta in salted water but stop cooking two minutes before the package directs The pasta will finish cooking in the oven so keeping it firm prevents mush

Create the Alfredo Sauce:

Melt butter in a large saucepan over medium heat Add chopped onion and cook gently for 3 to 4 minutes until softened but not browned Stir in the garlic and cook for another minute The gentle heat brings out aromatics without bitterness

Build the Roux:

Sprinkle in flour and whisk constantly for a minute This step thickens the sauce and keeps it lump free

Thicken with Dairy:

Slowly pour in the milk and cream while whisking Stir constantly until the sauce thickens this usually takes 4 to 5 minutes The consistency should be able to coat the back of a spoon

Finish the Alfredo:

Take off the heat and stir in grated Parmesan salt black pepper and nutmeg until smooth Taste for seasoning The sauce should be creamy but not runny

Combine the Components:

In a large bowl gently toss together the cooked pasta roasted butternut squash and Alfredo sauce Make sure every piece is well coated but keep the squash intact

Assemble the Bake:

Transfer the mixture to your greased baking dish Spread evenly then top with mozzarella and extra Parmesan for that signature gooey finish

Bake Until Bubbly:

Place in preheated oven Bake for 20 minutes until the cheese is golden and bubbling Let it rest for five minutes before serving This keeps the slices neat and the cheese extra stringy

Garnish and Serve:

Sprinkle chopped fresh parsley over the top for flavor and a pop of color if you wish Enjoy while hot and melty

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When I prep this my favorite moment is sneaking bites of just roasted squash The kids love pushing their forks through the cheesy top For me the combination of sharp Parmesan and sweet squash never gets old

Storage Tips

Leftovers keep covered in the fridge for up to three days Reheat covered with foil in a low oven for best texture You can freeze portions after baking Place in airtight containers thaw overnight before reheating to keep the sauce creamy

Ingredient Substitutions

Swap in any short pasta such as fusilli or ziti If out of butternut try roasted sweet potato cubes You can lighten the sauce with half and half instead of heavy cream and use part-skim cheese for fewer calories Dairy free Parmesan and plant based cream make this friendly for lactose free cooking though the flavor will shift

Serving Suggestions

Serve alongside a crisp green salad with lemon vinaigrette Garlic bread or focaccia makes a perfect partner For a feast add a tomato salad to balance the richness

Cultural and Seasonal Inspiration

This bake draws from classic Italian Alfredo but layers in the American love of casserole dishes Roasting the squash makes it especially comforting in autumn and early winter Pasta bakes like this are holiday favorites when you want something hearty but easy

Seasonal Adaptations

Add spinach or sautéed kale for extra greens in the cooler months Try stirring in roasted cherry tomatoes in late summer Use delicata or acorn squash if butternut is not in season

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A friend made a double batch and brought it to a new neighbor who now asks for the recipe every fall Kids I know who claim not to like squash eat this up The bake is even excellent at room temperature for potlucks

Common Recipe Questions

→ Can I use another type of pasta?

Yes, any short pasta such as fusilli or ziti works well with this dish’s creamy sauce and roasted vegetables.

→ How do I make this lighter?

Replace heavy cream with half-and-half, and opt for reduced-fat cheeses to lighten the dish without sacrificing flavor.

→ What can I add for more flavor?

Sautéed mushrooms or cooked spinach blend nicely with the squash and sauce, enhancing both taste and nutrition.

→ Can this be prepared ahead?

Prepare the dish, cover, and refrigerate. Bake when ready to serve, extending baking time slightly if chilled.

→ Is it suitable for vegetarians?

Yes, this hearty main is vegetarian, featuring wholesome vegetables and dairy. Ensure the Parmesan is vegetarian-friendly.

→ Does it freeze well?

Portion and cool fully before wrapping tightly. Thaw and reheat in the oven for best texture and flavor.