Description
A delightful comfort food that combines creamy Alfredo sauce with the sweet, nutty flavor of roasted butternut squash.
Ingredients
Scale
- 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