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As the leaves begin to change and the air turns crisp, there's a certain comfort that comes from warming up with a hearty meal. The Creamy Savory Butternut Squash Alfredo Bake is the perfect embodiment of this seasonal transition, combining the rich, nutty flavors of butternut squash with a velvety Alfredo sauce that will leave your taste buds satisfied. This dish not only celebrates the essence of autumn but also brings a wonderfully creamy texture that makes it a favorite among family and friends.

Savory Butternut Squash Alfredo Bake

Warm up this autumn with a creamy and savory butternut squash Alfredo bake that perfectly captures the season's essence. This comforting dish features rich, nutty butternut squash paired with a velvety Alfredo sauce, combining delicious flavors and textures that are sure to please family and friends. Easy to make and packed with nutrients, it’s perfect for cozy dinners or festive gatherings. Discover how this vibrant dish can bring warmth and joy to your table!
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Ingredients
  

2 cups butternut squash, peeled and cubed

1 cup fettuccine pasta

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cups spinach (fresh or frozen)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon nutmeg

Salt and pepper, to taste

1/2 cup mozzarella cheese, shredded

Fresh parsley, for garnish

Instructions
 

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

    Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

      Prepare the Butternut Squash: While the pasta cooks, steam the butternut squash cubes for about 10-12 minutes, or until fork-tender. Once cooked, mash or puree until smooth and set aside.

        Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes). Add the minced garlic and sauté for another 1-2 minutes until fragrant.

          Add Spinach: Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat.

            Make the Alfredo Sauce: In a medium saucepan, combine the mashed butternut squash with heavy cream, Parmesan cheese, nutmeg, salt, and pepper over low heat. Stir until well combined and smooth.

              Combine Ingredients: In a large mixing bowl, combine the cooked fettuccine and sautéed vegetable mixture. Pour the butternut squash Alfredo sauce over the pasta and gently mix until everything is well coated.

                Transfer to Baking Dish: Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly on top.

                  Bake the Dish: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

                    Serve: Remove the bake from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your creamy, delicious savory bake!

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6