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Spinach Butternut Squash Alfredo Baked Fettuccine
Fettuccine alfredo gets a fall upgrade with lots of tender baby spinach and a luxuriously creamy butternut squash alfredo sauce that's lighter on the calories!
Servings 6 servings
- 3 cups fresh butternut squash cubes (1-in)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup half and half cream
- 1/2 cup 2% milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (preferably freshly ground)
- 2 cups baby spinach
- 12 oz fettuccine pasta, cooked according to package instructions and kept warm
- 1/2 cup dry seasoned breadcrumbs
- 2 tablespoons fresh minced parsley
Preheat oven to 400F. Grease a medium baking sheet and lay squash in a single layer. Drizzle with olive oil and season with salt and pepper to taste. Roast squash at 400F 15-20 minutes until soft and tender. Set aside.
In a large saucepan over medium heat, melt butter then add garlic and saute until fragrant, about 1 minute. Whisk in flour until smooth and cook until a light golden brown.
Slowly whisk in half in half and milk and bring sauce to a low simmer over medium heat until slightly thickened. Remove from heat and add Parmesan and nutmeg.
Reserve 1 cup squash cubes and set aside. Place remaining squash cubes in a high speed blender and pour sauce over top. Blend sauce on medium speed until completely smooth.
Pour sauce back into pan and stir spinach and remaining squash cubes in until spinach is wilted. Fold in cooked fettuccine noodles until evenly coated in sauce.
Grease a 9x13 baking pan and spread fettuccine alfredo in pan. Sprinkle with breadcrumbs. Bake fettuccine at 375F 20-25 minutes until bubbly and golden. Sprinkle top with parsley and serve immediately. Enjoy!
Serving: 5oz pasta | Calories: 391kcal | Carbohydrates: 51.6g | Protein: 13.9g | Fat: 15.2g | Saturated Fat: 7.6g | Cholesterol: 75mg | Sodium: 232mg | Potassium: 496mg | Fiber: 2.2g | Sugar: 3.2g | Calcium: 223mg | Iron: 3mg