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creamy butternut squash alfredo

Butternut Squash Alfredo Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 9x13 inch baking dish
  • 1 Blender or immersion blender
  • 1 large skillet
  • 1 colander
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 aluminum foil sheet optional

Ingredients
  

  • 12 ounce pasta shells or ziti, dried
  • 2 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 3 clove garlic minced
  • 4 cup butternut squash peeled and cubed
  • 2 cup low-sodium vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1 cup shredded mozzarella cheese
  • 2 tablespoon unsalted butter
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoon fresh parsley chopped
  • 1/2 cup frozen peas thawed (optional)
  • 1 cup cooked chicken shredded (optional)

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of package directions, then drain.
  • Heat olive oil in a skillet over medium heat, add onion, and cook until translucent, about 5 minutes.
  • Stir in garlic and cook until fragrant, 30 seconds.
  • Add butternut squash and vegetable broth to the saucepan, bring to a simmer, cover, and cook until squash is very tender, 12 to 15 minutes.
  • Transfer squash and broth to a blender, add milk, heavy cream, butter, nutmeg, smoked paprika, salt, and pepper, and blend until silky smooth.
  • Return the sauce to the saucepan over low heat and whisk in Parmesan until melted and combined.
  • Stir mozzarella into the sauce until just melted and smooth.
  • Combine the cooked pasta, sauce, peas, and chicken (if using) in a large bowl and toss to coat evenly.
  • Spread the mixture into the prepared baking dish and smooth the top.
  • In a small bowl, toss panko with a drizzle of olive oil and a tablespoon of Parmesan, then sprinkle evenly over the casserole.
  • Cover loosely with foil and bake for 20 minutes, then uncover and bake until bubbling and golden, 10 to 15 minutes more.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Garnish with chopped parsley and additional Parmesan to taste.

Notes

Roast the squash for deeper flavor by baking cubes at 425°F with a little oil and salt until caramelized before blending. If the sauce seems too thick, thin it with warm milk or pasta cooking water a tablespoon at a time; if too thin, simmer gently to reduce. For a vegetarian version, omit chicken and use vegetable rennet Parmesan or a vegetarian hard cheese. Swap mozzarella for fontina or provolone for extra meltiness, and add sautéed mushrooms or spinach for more veggies. Make ahead by assembling up to step 11, cooling, covering, and refrigerating for up to 2 days; add 10 to 15 minutes to the covered bake time if baking from cold. Leftovers reheat best covered at 325°F or in the microwave with a splash of milk to keep the sauce creamy.
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