Comforting bake with creamy Alfredo, roasted squash, tender pasta, and golden cheese topping.
# Components:
→ Pasta
01 - 10 oz penne or rigatoni pasta
→ Vegetables
02 - 1 medium butternut squash (about 1.75 lbs), peeled and cut into 1/2 in cubes
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 1 tbsp olive oil
→ Alfredo Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 1 2/3 cups whole milk
09 - 1/2 cup heavy cream
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Pinch ground nutmeg
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 1/3 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F (200°C) and lightly grease a 9 x 13 in baking dish.
02 - Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and lightly golden.
03 - Boil pasta in a large pot of salted water for 2 minutes less than package instructions. Drain and set aside.
04 - In a large saucepan over medium heat, melt butter. Add onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
05 - Stir in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens, about 4 to 5 minutes.
06 - Remove saucepan from heat and stir in grated Parmesan, salt, pepper, and nutmeg until smooth and creamy.
07 - In a large mixing bowl, gently fold together cooked pasta, roasted butternut squash, and Alfredo sauce until evenly coated.
08 - Transfer mixture to prepared baking dish. Sprinkle mozzarella and additional Parmesan evenly over the top.
09 - Bake for 20 minutes, or until the cheese topping is golden and bubbling. Allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving if desired.
