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–+ servings

Butternut Squash Alfredo Pasta Bake

A comforting dish featuring creamy Alfredo sauce, tender pasta, and sweet butternut squash, baked to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Nutrition

Ingredients
  

Butternut Squash
  • 2 cups butternut squash, peeled and diced
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Equipment

  • Large Skillet
  • Medium Pot
  • 9x13-inch Baking Dish

Method
 

  1. Prepare the butternut squash by peeling, cutting in half, scooping out the seeds, and dicing into small cubes.
  2. In a large skillet, heat olive oil over medium heat, add diced onion, and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
  3. Stir in the diced butternut squash and cook for 5-7 minutes until softened. Pour in heavy cream and add grated Parmesan cheese, salt, black pepper, and nutmeg. Stir until cheese melts and sauce is smooth.
  4. In a medium pot, bring salted water to a boil, add penne pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  5. Combine the cooked penne pasta with the Alfredo sauce in the skillet, mixing well to coat the pasta evenly.
  6. Preheat the oven to 375°F. Grease a 9x13 inch baking dish, transfer the pasta mixture, and sprinkle shredded mozzarella cheese on top. Bake for 20-25 minutes until cheese is bubbly and golden brown.
  7. Let the dish cool for a few minutes before serving.

Nutrition

Calories: 360kcalProtein: 12gSodium: 600mg

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