Pin This Alfredo Butternut Squash Pasta Bake is my family’s go-to when comfort food is needed on a chilly night. Tender roasted butternut squash and pasta are cloaked in a silky homemade Alfredo sauce, then baked until bubbly and golden. The result is a cheesy, creamy dinner that feels like a warm hug, whether you are gathering friends or settling in for a cozy evening.
When I first tested this during a quiet Sunday in autumn, my whole kitchen was full of buttery aroma and deep squash sweetness. Even my pickiest kid asked for seconds and now it is a regular on our table.
Ingredients
- Penne or rigatoni pasta: Good quality bronze-cut varieties hold sauce better and will not turn mushy
- Butternut squash: Choose a medium squash that feels heavy for its size and has unblemished skin for sweetness and creaminess
- Garlic and yellow onion: Fresh garlic and sweet onion build strong flavor in the sauce base
- Olive oil: Use extra virgin for best flavor on the roasted squash
- Unsalted butter: Starting with real butter gives Alfredo its signature richness
- All-purpose flour: This thickens the Alfredo sauce for that creamy texture
- Whole milk and heavy cream: For a lusciously rich and smooth sauce with structure
- Fresh Parmesan cheese: Always grate your own for best melting and flavor impact
- Salt black pepper and nutmeg: The essentials for balance and warmth a little nutmeg makes all the difference
- Mozzarella cheese: Melts beautifully for a gooey cheesy topping
- Fresh chopped parsley: Adds a burst of color and freshness and brightens the finished dish
Instructions
- Prep the Oven and Baking Dish:
- Preheat your oven to 200 degrees Celsius 400 degrees Fahrenheit. Lightly grease your 22 by 33 centimeter baking dish to prevent sticking. Get out all your tools so everything is ready
- Roast the Butternut Squash:
- Toss the peeled and diced butternut squash with olive oil salt and pepper. Spread the cubes in a single layer on a baking sheet lined with parchment or foil. Roast for about twenty minutes stirring halfway so all sides brown a little. The squash should be fork tender with golden edges
- Cook the Pasta:
- Bring a large pot of salted water to a full rolling boil. Cook your pasta for two minutes less than the package suggests so it will finish in the oven. Drain it well but do not rinse so the sauce sticks properly
- Make the Alfredo Sauce:
- In a large saucepan melt the butter over medium heat. Add the finely chopped onion and cook for three to four minutes until soft and fragrant but not browned. Stir in the minced garlic and let it cook for just one more minute
- Build the Cream Base:
- Sprinkle in all-purpose flour and whisk constantly for about sixty seconds. This cooks out any raw flavor and forms the roux. Gradually pour in the milk and heavy cream whisking without stopping so the sauce stays smooth. Keep cooking and whisking four to five minutes until it thickens and coats the back of a spoon
- Finish the Alfredo:
- Remove the saucepan from the heat and add the grated Parmesan a pinch of salt cracked black pepper and just a small pinch of nutmeg. Stir until the cheese melts and the sauce is creamy without lumps
- Combine Everything:
- In a very large mixing bowl add the cooked pasta roasted squash and all the Alfredo sauce. Use a big spoon to toss gently until everything is evenly coated and combined. Be careful not to break up the squash too much
- Assemble and Top:
- Pour the mixture into your prepared baking dish and spread it evenly. Sprinkle the top with shredded mozzarella and the extra Parmesan cheese
- Bake to Perfection:
- Slide the dish into the hot oven and bake for twenty minutes. The cheese should be golden and bubbling on top and the sides gently sizzling. Let it rest for five minutes before scooping so the bake sets a little
- Garnish and Serve:
- Sprinkle the whole dish with plenty of fresh parsley if you want a bright color and herbal finish then serve hot to enjoy all that creamy cheddary goodness
Pin My favorite part is how the browned edges of the roasted squash turn almost nutty in flavor. I still remember making this for my grandmother and she smiled with each bite calling it pure comfort in a dish. It always reminds me of family gatherings and laughter in the kitchen.
Storage Tips
Leftovers keep well in the refrigerator for up to three days in an airtight container. For longer storage cool the pasta bake completely then wrap tightly and freeze up to two months. To reheat cover with foil and warm in a moderate oven until hot inside adding a splash of milk if it is looking dry.
Ingredient Substitutions
If you want to lighten the dish use half and half instead of heavy cream for the Alfredo. Goat cheese makes a delicious tangy substitute for some of the mozzarella on top. You can swap in other winter squash or even sweet potato. Gluten free pasta and flour blend work well if you need a wheat free version though the bake will be a little more tender.
Serving Suggestions
Serve portions with a crisp green salad to balance out the richness. Garlic bread or focaccia is a classic partner for soaking up any leftover creamy sauce. For a bigger spread add roasted broccoli or steamed green beans for extra color and nutrition.
Pin This creamy bake brings warmth to our table with every cheesy forkful. It is easy for beginners yet special enough for guests.
Recipe Questions
- → Can I use a different type of pasta?
Absolutely! Short shapes like fusilli or ziti work well and hold the creamy sauce beautifully.
- → How do I make this lighter?
Swap heavy cream for half-and-half, and use less cheese for a reduced fat version.
- → Can I add extra vegetables?
Yes, mix in sautéed mushrooms or spinach for more texture and flavor diversity.
- → Does this dish reheat well?
Reheat covered in the oven to preserve creaminess, or use the microwave for a quick option.
- → What cheeses work best for topping?
Mozzarella melts smoothly, while additional Parmesan adds extra savory depth and crispness.
- → Is this suitable for vegetarians?
Yes, it contains no meat and uses only vegetarian-friendly ingredients.