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In the realm of comfort food, few dishes hold as much warmth and satisfaction as a creamy pasta bake. The Savory Butternut Squash Alfredo Bake is a delightful fusion of seasonal ingredients and rich flavors, designed to please both the palate and the heart. This dish combines the natural sweetness of roasted butternut squash with a velvety Alfredo sauce, creating a delectable meal that is perfect for family dinners or cozy gatherings with friends. With its ease of preparation and comforting profile, this recipe embodies the essence of autumn, inviting the warm, inviting aromas of the season into your kitchen.

Savory Butternut Squash Alfredo Bake

Discover the delightful Savory Butternut Squash Alfredo Bake, a perfect comfort food that celebrates the flavors of fall. This creamy pasta dish combines roasted butternut squash with a rich Alfredo sauce, making it both indulgent and nutritious. Ideal for family dinners or cozy gatherings, it's easy to prepare and packed with vitamins. Follow our step-by-step guide to create a dish that's sure to warm your heart and please your guests. Enjoy the essence of autumn in every bite!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

Salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon nutmeg

2 cups fettuccine or your preferred pasta

1 cup heavy cream

1 cup freshly grated Parmesan cheese, divided

1/2 cup mozzarella cheese, shredded

1/4 cup fresh sage leaves, chopped

1/4 teaspoon red pepper flakes (optional)

1 cup spinach, fresh (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, garlic powder, onion powder, and nutmeg until evenly coated. Spread the squash on a baking sheet and roast in the preheated oven for 25-30 minutes, or until fork-tender and caramelized.

      Cook the Pasta: While the squash is roasting, 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 and half of the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Add salt, pepper, and red pepper flakes (if using) to taste. Adjust the consistency with more cream if necessary.

          Combine Ingredients: In a large mixing bowl, combine the roasted butternut squash, cooked pasta, fresh spinach (if using), chopped sage, and Alfredo sauce. Mix to ensure the pasta and squash are well coated.

            Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish. Top with remaining Parmesan cheese and mozzarella cheese.

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

                Garnish and Serve: Let the dish cool for a few minutes, then garnish with additional fresh sage if desired. Serve warm as a delightful and savory main course.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings