Go Back
–+ servings

Indulgent Butternut Squash Alfredo Pasta Bake You'll Love

This Butternut Squash Alfredo Pasta Bake is a creamy vegetarian delight that's wholesome, delicious, and perfect for cozy nights.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Butternut Squash peeled and cubed
  • 4 cloves Garlic whole
  • 2 tablespoons Olive Oil for roasting
  • 1 cup Milk whole or low-fat
  • ½ cup Heavy Cream coconut cream for dairy-free
  • ½ cup Parmesan Cheese grated, nutritional yeast as vegan alternative
  • ¼ teaspoon Nutmeg optional
For the Pasta
  • 12 ounces Pasta whole-wheat or gluten-free
For the Topping
  • 1 cup Mozzarella Cheese shredded, vegan alternative optional
  • 2 tablespoons Butter optional
  • ¼ cup Parsley chopped, optional

Equipment

  • Oven
  • Baking Dish
  • Blender
  • Pot
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Toss peeled and cubed butternut squash and whole garlic cloves in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
  3. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10-12 minutes, then drain.
  4. Blend roasted butternut squash and garlic with milk, heavy cream, Parmesan cheese, nutmeg, salt, and pepper until smooth.
  5. Pour the sauce over the cooked pasta and stir until coated.
  6. Transfer the pasta mixture to a greased baking dish, sprinkle with mozzarella and Parmesan.
  7. Bake at 375°F (190°C) for 20-25 minutes or until cheese is melted and golden.
  8. Garnish with parsley and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This dish is make-ahead friendly, you can assemble it up to 24 hours in advance. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!