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.
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