There are days when only something creamy and comforting will do, and this Baked Butternut Squash Topped with Chicken Alfredo always delivers. But instead of reaching for the pasta, this recipe takes a more refined approach by serving the Alfredo inside roasted butternut squash halves. It feels just as indulgent yet manages to bring an extra layer of flavor and goodness to the table.
The secret lies in the natural sweetness of the squash. As it roasts, the flesh becomes soft, tender, and almost caramelized around the edges. When combined with a silky homemade Alfredo sauce, shredded chicken, and a generous topping of mozzarella, you have a dish that is both wholesome and wonderfully satisfying. It is the kind of recipe that feels perfect for a cozy family dinner yet elegant enough to serve when entertaining.
I also love how versatile this is. Using rotisserie chicken keeps the prep effortless, while the sauce can be made ahead of time to simplify things even further. You can serve each squash half directly at the table, creating an impressive presentation without any fuss. The bubbling cheese on top is irresistible, and the way the roasted squash strands combine with the Alfredo sauce gives the dish a texture that’s a little reminiscent of spaghetti but far more nourishing.
This Baked Butternut Squash Topped with Chicken Alfredo recipe is comfort food with a touch of sophistication, and once you try it, I think you’ll agree that butternut squash makes the most perfect edible bowl.
Baked Butternut Squash Topped with Chicken Alfredo
Equipment
- Oven-safe skillet
- Sharp knife
Ingredients
- 2 butternut squash sliced lengthways with the seeds removed
- 1 lb rotisserie chicken shredded (450g)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk 360ml
- ¾ cup chicken broth 180ml
- 1 cup heavy whipping cream 240ml
- 1 cup grated parmesan cheese 100g
- 1 cup shredded whole milk mozzarella 100g
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and lay the halved squash skin side down onto two baking sheets.
- Drizzle with olive oil and season with salt and pepper then roast in the oven for around 40 minutes until tender. Remove from the oven and allow to cool just a little so easier to handle.
- Whilst the squash is roasting, in a large skillet melt the butter over a medium heat then add in the flour and cook for a minute stirring continuously.
- Add in the milk and broth whilst stirring and bring to a simmer.
- Add in the cream and parmesan and season with salt and pepper.
- Cook stirring regularly for around ten minutes until the sauce has thickened. Add in the cooked chicken and allow to heat through.
- Using a fork scrape the insides of the roasted squash into strands creating wells in the center of each half.
- Add the shredded squash into the sauce and stir to combine.
- Scoop equal portions of the chicken and Alfredo sauce into each squash half then evenly sprinkle the top of each one with the shredded mozzarella.
- Bake in the oven for a further 15 minutes until the cheese is melted and bubbling.
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