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Butternut Squash Alfredo Pasta Bake is a delightful comfort food that combines the creamy richness of Alfredo sauce with the sweet, nutty flavor of roasted butternut squash. This dish is perfect for any occasion, whether you’re planning a cozy family dinner, a potluck with friends, or simply indulging yourself on a chilly evening. Its hearty ingredients and creamy texture make it a satisfying meal that pleases both kids and adults alike. Ready to dive into this delicious recipe? Let’s get started!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 490
- Protein: 14g
- Carbohydrates: 60g
- Fat: 24g
- Fiber: 4g
- Sugar: 5g
- Sodium: 650mg
Why Make This Butternut Squash Alfredo Pasta Bake
This Butternut Squash Alfredo Pasta Bake offers a unique twist on traditional pasta dishes, making it a standout choice for your weekly menu. The sweet butternut squash pairs beautifully with the creamy Alfredo sauce, creating rich flavors that tantalize your taste buds. You’ll love the way the pasta and the sauce combine to create a comforting, warm dish perfect for sharing. Plus, it’s a fantastic way to sneak in some veggies while satisfying your cravings for pasta!
How to Make Butternut Squash Alfredo Pasta Bake
Ingredients:
- 1 butternut squash, peeled and diced
- 12 oz pasta (such as penne or rigatoni)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- Olive oil
Directions:
### Step 1: Preparation
Preheat the oven to 375°F (190°C). In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside while you prepare the sauce.
### Step 2: Sautéing the Squash
In a skillet, heat a drizzle of olive oil over medium heat. Add the diced butternut squash and sauté until tender, about 8-10 minutes. This will bring out its natural sweetness. When the squash is nearly done, add the minced garlic and cook for another 1-2 minutes until fragrant.
### Step 3: Mixing the Sauce
In a blender, combine the sautéed butternut squash, heavy cream, grated Parmesan cheese, nutmeg, and a pinch of salt and pepper. Blend until smooth and creamy. Taste the sauce and adjust the seasoning if needed.
### Step 4: Baking the Dish
In a large bowl, mix the cooked pasta with the Alfredo sauce until well combined. Transfer the mixture to a greased baking dish and sprinkle the top with shredded mozzarella cheese. Bake in the preheated oven for 25-30 minutes, or until the dish is bubbly and golden on top. Finally, let it cool for a few minutes before serving to allow the flavors to meld.
How to Serve Butternut Squash Alfredo Pasta Bake
Serve the Butternut Squash Alfredo Pasta Bake warm, garnished with fresh herbs like parsley or basil for a pop of color. It pairs wonderfully with a crisp green salad or steamed vegetables. For a festive touch, offer some crusty garlic bread on the side for mopping up that delicious sauce!
How to Store Butternut Squash Alfredo Pasta Bake
If you have leftovers (though they’re hard to resist!), store the cooled pasta bake in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before enjoying again. For longer storage, consider freezing the unbaked dish. Wrap it tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, simply thaw and bake as directed!
Expert Tips for Perfect Butternut Squash Alfredo Pasta Bake
- For a richer flavor, roast the butternut squash in the oven before adding it to the sauce. Drizzle with olive oil and cook at 400°F (200°C) for 20-25 minutes.
- Try using different types of cheese, like Gruyère or a dairy-free alternative, to customize the flavor to your liking.
- Don’t be afraid to play with spices! Adding a hint of cayenne or paprika can give a nice kick.
Delicious Variations
- Vegetable Medley: Add spinach, kale, or mushrooms to the pasta for added nutrition and flavor.
- Protein Boost: Incorporate cooked chicken or sausage into the mix for a heartier meal.
- Gluten-Free Option: Substitute the pasta with a gluten-free alternative like rice or quinoa.
Frequently Asked Questions
-
Can I use other types of squash?
Yes! Acorn squash or pumpkin can work as substitutions, but keep in mind that the flavors will change slightly. -
How can I make this recipe lighter?
You can use half-and-half instead of heavy cream and reduce the amount of cheese for a lower-calorie option. -
Is it possible to make this dish ahead of time?
Absolutely! You can prepare it a day in advance, store it in the fridge, and bake it just before serving. -
Can I adjust the seasoning?
Feel free to add herbs and spices to your taste! Fresh thyme, rosemary, or even a dash of red pepper flakes can enhance the flavor. -
What’s the best way to reheat leftovers?
The oven is ideal for reheating, as it helps to restore the creamy texture. Heat at 350°F (175°C) until warmed through.
Conclusion
Butternut Squash Alfredo Pasta Bake is not just a meal; it’s a warm embrace in a dish. This delightful combination of creamy sauce and tender pasta envelops you in comfort, making it a perfect choice for any dinner. Easy to prepare, packed with flavor, and a tad indulgent, this recipe invites you to bring a little warmth to your table. Go ahead, give it a try, and share this delectable dish with loved ones—you won’t be disappointed!
Print
Butternut Squash Alfredo Pasta Bake
- Total Time: 50
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful comfort food that combines creamy Alfredo sauce with the sweet, nutty flavor of roasted butternut squash.
Ingredients
- 1 butternut squash, peeled and diced
- 12 oz pasta (such as penne or rigatoni)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C). In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside while you prepare the sauce.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the diced butternut squash and sauté until tender, about 8-10 minutes. When the squash is nearly done, add the minced garlic and cook for another 1-2 minutes until fragrant.
- In a blender, combine the sautéed butternut squash, heavy cream, grated Parmesan cheese, nutmeg, and a pinch of salt and pepper. Blend until smooth and creamy.
- In a large bowl, mix the cooked pasta with the Alfredo sauce until well combined. Transfer to a greased baking dish and sprinkle the top with shredded mozzarella cheese. Bake for 25-30 minutes, or until bubbly and golden on top. Let cool for a few minutes before serving.
Notes
For added flavor, consider roasting the butternut squash before using it in the sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg
