Butternut Squash Alfredo Pasta Bake – Creamy, Cheesy & Comforting

There’s something magical about fall flavors coming together in a creamy, baked pasta dish. This Butternut Squash Alfredo Pasta Bake is rich, velvety, and packed with wholesome goodness a perfect balance of comfort and nourishment. The sauce is made with roasted butternut squash, garlic, and Parmesan, creating a luxuriously smooth alfredo that coats every piece of pasta in golden, cheesy bliss.

If you’re craving a cozy, hearty meal that feels indulgent but still full of veggies, this pasta bake is it. It’s the kind of dish that warms the kitchen, fills the air with roasted aromas, and makes everyone around the table go quiet for a moment that first “wow” bite kind of moment.

It’s wholesome enough for a weeknight dinner but elegant enough to serve at your holiday table.

What Is Butternut Squash Alfredo Pasta Bake

This recipe is a creamy, cheesy baked pasta dish where tender pasta is tossed in a homemade butternut squash alfredo sauce, then baked until bubbly and golden. It combines the silky texture of a classic alfredo with the nutty sweetness of roasted butternut squash, all topped with melted mozzarella and Parmesan for the ultimate comfort experience.

It’s lighter than traditional alfredo but just as satisfying naturally sweet, rich in flavor, and completely irresistible.

this Recipe

Why You’ll Fall in Love with This Recipe

This is comfort food with a twist — the kind that satisfies your craving for creamy pasta but makes you feel good, too. The roasted butternut squash adds incredible depth and natural creaminess without needing loads of heavy cream. The sauce clings to the pasta beautifully, and when baked, the top becomes golden and cheesy perfection.

You’ll love how simple it is to prepare, yet how sophisticated it tastes. The flavors are earthy, slightly sweet, and savory all at once — perfect for fall and winter dinners. Plus, it’s a great way to sneak in vegetables for picky eaters (they’ll never guess the sauce is made from squash!).

How Does It Taste?

Every bite is creamy, cheesy, and packed with cozy flavor. The roasted butternut squash gives the sauce a natural sweetness that pairs perfectly with garlic, nutmeg, and Parmesan. The baked top adds a slight crispiness, while the melted mozzarella makes it gooey and luscious. It’s like mac and cheese grew up, put on its autumn best, and came to impress.

Health & Ingredient Benefits

Butternut squash is the hero of this recipe — it’s loaded with vitamins A and C, fiber, and antioxidants. It adds body and creaminess without the need for extra butter or cream. Using whole-wheat or gluten-free pasta can add more nutrients and make it diet-friendly.

Garlic supports immune health, Parmesan provides calcium and protein, and olive oil adds heart-healthy fats. This dish proves comfort food can also be nourishing.

Ingredients You’ll Need

For the Sauce:

• 3 cups cubed butternut squash (fresh or frozen)
• 3 cloves garlic, peeled
• 1 tablespoon olive oil
• 1 cup milk (whole or 2%)
• ½ cup heavy cream or half-and-half
• ½ cup grated Parmesan cheese
• ¼ teaspoon nutmeg
• Salt and pepper to taste

For the Pasta Bake:

• 12 oz penne or rigatoni pasta
• 1 cup shredded mozzarella
• ¼ cup Parmesan cheese (for topping)
• 1 tablespoon butter
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Baking sheet
• Blender or food processor
• Large pot for pasta
• 9×13-inch baking dish
• Saucepan
• Whisk and spatula

Optional Substitutions & Additions

• Lighter version: Use all milk instead of cream.
• Cheese swap: Try Gruyère or fontina for a richer flavor.
• Add protein: Toss in cooked chicken, sausage, or crispy bacon.
• Vegetarian variation: Mix in spinach, mushrooms, or kale.
• Vegan option: Use coconut milk and nutritional yeast instead of dairy.

How to Make

1. Roast the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until soft and caramelized.
2. Cook the pasta: Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
3. Make the sauce: Add roasted squash and garlic to a blender with milk, cream, Parmesan, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. Combine: In a large bowl or saucepan, mix the sauce with cooked pasta until evenly coated.
5. Assemble the bake: Transfer to a greased 9×13-inch baking dish. Top with mozzarella and extra Parmesan.
6. Bake: Bake at 375°F (190°C) for 20–25 minutes, or until the top is bubbly and golden.
7. Serve: Garnish with chopped parsley and serve warm.

What to Serve With

This pasta bake pairs beautifully with a crisp green salad or roasted vegetables. Garlic bread or focaccia makes a perfect side to soak up every last bit of sauce. For a heartier meal, serve it with baked chicken or a simple herb-roasted salmon. A glass of chilled white wine or sparkling cider completes the cozy vibe.

Why It’s Perfect for Fall & Winter

The natural sweetness of butternut squash and the warmth of baked pasta make this dish the essence of fall comfort. It’s perfect for family dinners, holiday gatherings, or cozy nights in. The creamy orange hue looks stunning on the table, adding a touch of festive color to any meal.

Plus, it’s make-ahead friendly — you can prep it in advance, refrigerate, and bake when ready.

Tips for Success

• Roast the squash well — caramelization adds depth to the flavor.
• Don’t overcook the pasta; it will continue to cook while baking.
• Adjust sauce thickness by adding more milk if needed.
• Use freshly grated Parmesan for the best melt and flavor.
• Broil the top for 1–2 minutes for an extra golden crust.

Common Mistakes to Avoid

• Using raw squash: It won’t blend smoothly. Always roast first.
• Overcooking pasta: Makes the bake mushy.
• Skipping seasoning: Salt enhances the sweetness of squash.
• Using pre-shredded cheese: Freshly grated melts creamier and smoother.

How to Store & Reheat

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave in portions until heated through. For freezing, assemble but don’t bake — cover tightly and freeze up to 2 months. Thaw overnight and bake as directed.

Frequently Asked Questions

Can I make it ahead?
Yes! Assemble up to one day in advance and refrigerate. Bake just before serving.

Can I use canned butternut squash puree?
Yes, just reduce the milk slightly since the puree is thinner.

Can I make it gluten-free?
Use gluten-free pasta and ensure your cheese is certified GF.

Can I make it vegan?
Yes, use plant-based milk, vegan cheese, and olive oil instead of butter.

Nutritional Info (approximate per serving)

Calories: 410 | Fat: 16g | Carbs: 52g | Protein: 15g | Fiber: 5g | Sodium: 480mg

Conclusion

This Butternut Squash Alfredo Pasta Bake is comfort food at its coziest golden, creamy, and bursting with fall flavor. It combines the heartiness of baked pasta with the wholesome sweetness of roasted squash for a meal that’s as nourishing as it is indulgent.

Whether you’re cooking for family, entertaining guests, or simply treating yourself to a weeknight dinner that feels special, this dish will warm your heart and satisfy your soul.

One bite, and you’ll understand why this is a Melissa Recipes fall favorite creamy, cheesy, and irresistibly comforting.

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October 30, 2025 by Melissa