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When the leaves start to change and the air turns crisp, many of us seek out comfort food that warms both body and soul. Creamy, savory dishes become the stars of our dinner tables, inviting us to gather around with family and friends. One such dish that embodies the essence of cozy fall and winter meals is the Savory Butternut Squash Alfredo Bake. This delightful casserole combines the richness of traditional Alfredo sauce with the earthy sweetness of roasted butternut squash, creating a vegetarian option that is as hearty as it is satisfying.

Savory Butternut Squash Alfredo Bake

Fall into comfort with this Savory Butternut Squash Alfredo Bake, a creamy and hearty dish perfect for gatherings or cozy dinners. Combining the rich flavors of traditional Alfredo sauce with the sweet, earthy notes of roasted butternut squash, this bake is not only delicious but also packed with nutrients. It's an easy vegetarian option that will satisfy everyone at the table. Get ready to impress your family and friends with this delightful casserole!
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Ingredients
  

2 cups butternut squash, cubed

1 tablespoon olive oil

Salt and pepper, to taste

8 ounces pasta (penne or rotini work well)

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon nutmeg

¼ cup fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Butternut Squash: Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized. Remove and let cool slightly.

    Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

      Make the Alfredo Sauce: In a medium saucepan over medium heat, combine the heavy cream, garlic, thyme, sage, and nutmeg. Stir occasionally until it starts to simmer. Gradually whisk in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and Alfredo sauce. Mix well to ensure everything is evenly coated.

          Assemble the Bake: Preheat your oven to 350°F (175°C). Pour the pasta and squash mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese over the top.

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

              Serve: Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

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