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As the leaves begin to change and the air turns crisp, there’s no better way to embrace the essence of autumn than with a hearty dish that warms the soul. Our Savory Butternut Squash Alfredo Bake perfectly encapsulates this seasonal spirit, combining the rich, creamy goodness of Alfredo sauce with the natural sweetness of roasted butternut squash and al dente penne pasta. This comforting meal not only delivers a delightful burst of flavors but also provides a nutritious option for those looking to indulge without the guilt.

Savory Butternut Squash Alfredo Bake

Warm up your fall evenings with our Savory Butternut Squash Alfredo Bake! This delightful dish combines the creamy richness of Alfredo sauce with the natural sweetness of roasted butternut squash and perfectly cooked penne pasta. It’s a comforting meal that offers both flavor and nutrition, packed with vitamins and fiber. Perfect for cozy dinners or impressing guests, this recipe is an autumn essential that’s easy to prepare and absolutely delicious.
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Ingredients
  

2 cups butternut squash, peeled and diced into 1-inch cubes

1 tablespoon extra-virgin olive oil

Sea salt and freshly cracked black pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup heavy cream

1 cup vegetable broth (low-sodium recommended)

1 teaspoon ground nutmeg

½ cup grated Parmesan cheese, plus extra for topping

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

2 cups uncooked penne pasta

1 cup shredded mozzarella cheese

Optional garnish: Fresh parsley, finely chopped, for serving

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Roast Butternut Squash: In a large mixing bowl, combine the diced butternut squash with the olive oil, sea salt, black pepper, garlic powder, and onion powder. Toss to ensure all pieces are coated evenly. Spread the seasoned squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.

      Prepare Alfredo Sauce: In a medium saucepan over medium heat, pour in the heavy cream and vegetable broth. Stir in the ground nutmeg. Allow the mixture to come to a gentle simmer, cooking for about 5 minutes until it thickens slightly. Gradually whisk in the grated Parmesan cheese and chopped fresh sage, stirring continuously until the cheese is fully melted and the sauce is creamy and smooth.

        Cook Pasta: While the butternut squash roasts, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.

          Combine Ingredients: In a large mixing bowl, combine the roasted butternut squash, cooked penne pasta, and the rich Alfredo sauce. Use a spatula to gently mix until all the pasta and squash are evenly coated with the creamy sauce.

            Assemble the Bake: Grease a 9x13 inch baking dish with cooking spray or a thin layer of olive oil. Transfer the pasta and butternut squash mixture into the prepared dish. Top evenly with the shredded mozzarella cheese, followed by a sprinkle of extra grated Parmesan for an added flavor boost.

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

                Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving. Dive into this creamy, comforting Savory Butternut Squash Alfredo Bake and savor every bite!

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

                    - Presentation Tips: Serve this delightful dish in individual ramekins for a personalized touch, or place it on the table in the baking dish, garnished with additional herbs for a rustic appeal.