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
Calories 391kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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