Damn Delicious

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!

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

Is there anything more cozy in the middle of Fall? And this alfredo sauce is made completely FROM SCRATCH in less than 30!

15 minutes15 minutes

Ingredients:

  • 12 ounces cavatappi pasta
  • 3 slices bacon, diced
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups butternut squash puree
  • 1 1/2 tablespoons finely chopped fresh sage
  • 1 1/2 teaspoons Dijon
  • 3/4 cup freshly grated Parmesan
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 cups leftover diced rotisserie chicken

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in pasta and chicken, and gently toss to combine.
  6. Serve immediately, garnished with bacon and sage, if desired.

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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.

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32 comments

  1. 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.

  2. 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!

  3. 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!!

  4. My 2 and 3 year olds gobbled this up! Thank you for this delicious recipe!

  5. 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!

  6. 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!

  7. This was very good. The whole family liked it! Thank you

  8. Did you make your own puree? Just roast the butternut squash and blend it?

  9. For the butternut squash puree: just roast, scrape out and blend? Do I need to add liquid?

  10. Going to try this one!!⭐⭐⭐⭐⭐

  11. 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 🙂

  12. 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.

  13. This looks amazing. And the title makes perfect sense to me.

  14. Hello. Where to I get butternut squash puree?

  15. Where do you get Butternut Squash purée? I don’t think I’ve seen that at my grocery store. 

  16. 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.

  17. Sound very good. What would be the best and easiest way of making the squash purée?

  18. Where do you get butternut squash puree? Is it sold that way? Or do you have to cook it and puree it yourself?

  19. 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.

  20. This pasta looks incredible! I’m obsessed!

    Paige
    http://thehappyflammily.com