Butternut Squash Alfredo Pasta
Is there anything more cozy in the middle of Fall? And this alfredo sauce is made completely FROM SCRATCH in less than 30!
Guys.
Can we just take a minute and talk about this alfredo sauce?
There’s seriously nothing more comforting than a bowl of pasta with a butternut squash alfredo right in the middle of Fall.
With crisp bacon, chicken, butternut squash puree, fresh sage, and the star ingredient, milk.
This is a completely homemade alfredo sauce made from scratch in less than 30 minutes.
Using a dairy product that is natural, wholesome and fresh without worrying about where it’s coming from.
Milk may seem so simple, but dairy foods can provide us with moments of undeniable joy.
Such undeniable joy that I had three bowls in a single serving.
Butternut Squash Alfredo Pasta
Ingredients
- 12 ounces cavatappi pasta
- 3 slices bacon, diced
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups butternut squash puree
- 1 ½ tablespoons finely chopped fresh sage
- 1 ½ teaspoons Dijon
- ¾ cup freshly grated Parmesan
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 cups leftover diced rotisserie chicken
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Transfer bacon to a paper towel-lined plate.
- Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in butternut squash, sage and Dijon. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in Parmesan and heavy cream until incorporated; season with salt and pepper, to taste.
- Stir in pasta and chicken, and gently toss to combine.
- Serve immediately, garnished with bacon and sage, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Hi! This recipe looks awesome and I’m so excited to try it in a couple days. I was just wondering–and this might be a stupid question–but for the Dijon, is that the already constituted mustard or do you used the dried powdered mustard? Thanks so much!
Only way my family will eat squash, delightful recipe
Sooooo good!!! Never making mac & cheese again because this is better!
Great recipe!! very hearty and savoury.. everyone loved it.. the only thing i would say is to add more salt, and maybe more bacon to add some saltiness, but other than that its amazing!
Great recipe!! everyone loves it.. the only thing i would say is to add more salt and maybe more bacon.. it adds more saltiness.. other than that it is a perfect recipe!!
This is a very interesting and comforting pasta. I love getting all the fiber and nutrients from the squash. It’s also very satisfying, but won’t leave you feeling heavy like full-on alfredo can. I used whole wheat pasta and it went nicely with the sauce. Heads up, the bacon is just a garnish, so this dish is fine for those who don’t eat pork. If you do eat pork though, don’t skip it. It really puts the dish over the top.
Thank you, Amanda!
Do you know how many calories are in one serving of this?
PS- looks delicious!
Hi Grace. Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Came home with butternut squash and excited to try this recipe. I might use cashew milk instead of cow’s milk and substitute the dairy ingredients for some vegan options. Hope it turns out as yummy as this looks!!
My 2 and 3 year olds gobbled this up! Thank you for this delicious recipe!
Made it tonight, and this recipe is a winner! So delicious! I actually ended up using acorn squash instead (unintentional), and it turned out just fine. Thank you!
I made this last night and it turned out amazing! It’s so good! Thank you for these recipes 🙂 I did use cubed butternut squash that I steamed and then put through a food processor with some butter, salt, and pepper, to make the squash puree and that turned out fantastic. Just wanted to say thanks for the recipe!
This was very good. The whole family liked it! Thank you
Did you make your own puree? Just roast the butternut squash and blend it?
Yes that’s exactly right. Sometimes I use store-bought and other times I make it myself!
For the butternut squash puree: just roast, scrape out and blend? Do I need to add liquid?
Yes, yes and yes. No need to add liquid. You can add desired herbs if you like!
Going to try this one!!⭐⭐⭐⭐⭐
I’m housesitting for three weeks and I’ve been looking for new recipes to try. This looks delicious! Might have to give it a whirl 🙂
Is is ok to make this recipe without the chicken in advance and refrigerate? Looking to serve multiple sauces for a dinner party and would like to just have to cook pasta and reheat with sauce.
Yes, of course!
This looks amazing. And the title makes perfect sense to me.
Hello. Where to I get butternut squash puree?
You should be able to find it at your local grocery store. I use the Farmer’s Market Organic Brand.
Where do you get Butternut Squash purée? I don’t think I’ve seen that at my grocery store.
You should be able to find it at your local grocery store. I use the Farmer’s Market Organic Brand.
Is there any way you can offer and alternative to garlic? I’m one of many people with gastric problems who are very sensitive to garlic. Have you ever used asafedita from India? I know it’s quite powerful and only a little is to be used, but I don’t know how much. Thank you.
You can omit as needed.
Sound very good. What would be the best and easiest way of making the squash purée?
You should be able to find it at your local grocery store. I use the Farmer’s Market Organic Brand.
Where do you get butternut squash puree? Is it sold that way? Or do you have to cook it and puree it yourself?
Sometimes I use store-bought and other times I make it myself!
This is actually a bit disingenuous to call this Butternut Squash Pasta – it’s really chicken pasta with a pureedcbutternut squash sauce. No doubt delicious, but the title is not quite accurate.
This is the definition of “pedantic”. No one is impressed, Michele.
Awesome
This pasta looks incredible! I’m obsessed!
Paige
http://thehappyflammily.com