Butternut Squash & Kale Alfredo Bake
Butternut Squash & Kale Alfredo Bake is a creamy, comforting dish that combines tender roasted butternut squash and vibrant kale, enveloped in a rich Alfredo sauce. Perfect for cozy dinners or impressing guests, this recipe transforms simple ingredients into a deliciously satisfying meal. With its stunning presentation and mouthwatering aroma, it’s sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cubed butternut squash
- 2 cups chopped fresh kale
- 8 oz short pasta (like penne or fusilli)
- 4 oz cream cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Boil salted water and cook pasta according to package instructions; drain and set aside.
- Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until golden and tender.
- Sauté garlic in olive oil until fragrant (about 1 minute).
- Stir in cream cheese and vegetable broth until smooth; add Parmesan cheese until melted.
- Fold in chopped kale until wilted (3-4 minutes).
- Combine pasta, roasted squash, and sauce in a baking dish; bake for 15-20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added protein, try mixing in cooked chicken or crispy bacon. Swap out kale for spinach or broccoli for different flavors. To make it vegan, use cashew cream and nutritional yeast instead of cream cheese and Parmesan.