Butternut Squash Alfredo
Butternut Squash Alfredo is a fall twist on a classic creamy pasta sauce that combines the natural sweetness of butternut squash with heavy cream, Parmesan cheese, and garlic.
Once upon a time, this blog used to be my escape from adult responsibilities. When people asked me what my hobbies were, I would say baking and blogging.
Now that it has become my full-time job, I need to find some new hobbies. Otherwise I was going to become a workaholic!
So far I’ve taken up Zumba classes and walking at the park, but is exercise really considered a hobby? “Hi, I’m Carla and like to exercise for fun.” Lame.
Then I started thinking about what really excites me outside of my kitchen and came up with…visiting farmer’s markets.
Seriously, I fail at this whole hobbies thing.
But it’s true – I LOVE scouting out new-to-me markets and staring at the abundance of fresh produce begging to come home with me.
And when fall arrives, I make a beeline for butternut squash so I can make Butternut Squash Alfredo for dinner.
It’s a fall twist on a classic creamy pasta sauce that combines the natural sweetness of butternut squash with heavy cream, Parmesan cheese, and garlic.
I knew I wanted to make an Alfredo sauce like I did with my Alfredo mac and cheese by adding butternut squash puree, but I wasn’t feeling fettuccine. In fact, I really wanted penne.
Is it weird to crave a certain kind of pasta even though they all taste the same?
You can even make my chicken broccoli stuffed shells with it.
This spinach butternut squash pasta is accidentally vegetarian as I knew I wanted to use spinach and mushrooms to bulk it up.
You can even make it for your Thanksgiving dinner for two if you needed a meatless option.
Originally I roasted the winter squash first like I did with my stuffed butternut squash, but then I realized how time consuming that was for a weeknight dinner.
I switched over to cooking the cubed squash on the stove. It then becomes soft enough for you to puree in the blender.
Of course if you’re still a bit stretched for time, you can make your butternut squash Alfredo sauce ahead of time, thin it out with some more cream (or pasta water), then serve with your pasta.
Move over fettuccine because there’s a new Alfredo sauce in town!
Ingredients For Butternut Squash Alfredo
To make your butternut squash alfredo sauce you’ll need the following ingredients:
- Pasta: Traditionally Alfredo is served with fettuccine, but I decide to go with penne. Use any pasta shape that’s meant to catch and hold sauce.
- Spinach: Throwing frozen spinach into the boiling pasta during its last few minutes is the easiest way to add veggies to your pasta. You can also substitute peas.
- Butter: The base of your sauce
- Mushrooms: Since you’re not adding meat, mushrooms help make it a hearty meal
- Onion and garlic: Aromatics to making your pasta taste delicious
- Butternut squash: The star of your butternut squash Alfredo pasta!
- Heavy whipping cream: Used to make the sauce. No flour needed as the sauce thickens as the cream reduces.
- Parmesan cheese: Use freshly grated Parmesan, not the stuff from the green can
- Lemon juice: Cuts through the richness of the sauce
Cutting Butternut Squash In Half
Butternut squash is probably my favorite winter squash, yet I rarely cook with it. Why? Because it is a pain to cut it in half.
Rule of thumb – if your knife can’t cut a winter squash in half, then it’s not a very good knife.
Throughout college I had cheap knives because I never realized how much knives mattered until I won a full chef knife set during a blogging conference.
I was a little nervous since the chef’s knife is huge, but it changed everything. Previously I cut a butternut squash with my cheap knife where it felt like it was going to snap. The new chef’s knife cut it in half without hesitation.
Ok so I still can’t cut a straight line, but it was almost effortless.
How To Make Butternut Squash Alfredo
Here’s how to make Alfredo sauce with butternut squash:
Cook the butternut squash in a skillet with melted butter. Cover and cook until softened then remove the lid and add garlic.
Stir in heavy cream and Parmesan cheese then bring to a boil.
Blend until smooth using either a regular blender or immersion blender. If it’s too thick, add more cream or pasta water.
Pour the sauce back into the skillet then stir together cooked pasta, spinach, and mushrooms.
What To Serve With Butternut Squash Alfredo
Since your butternut squash alfredo pasta will be on the rich side, serve it with green onion salad for some freshness.
You can also add some small batch dinner rolls because what’s pasta without bread?
Butternut Squash Alfredo FAQ
For best results, do not substitute heavy cream. You want that extra fat because it’ll help thicken the sauce as it reduces down. Although you can use whole milk, it’ll be thinner and not as rich.
If you don’t have butternut squash on hand, you can substitute canned pumpkin puree like I did for my pumpkin mac and cheese.
Yes, prepare the sauce up to 2 days ahead of time and store it in the fridge. Thin it out with more cream or pasta water while reheating.
More Pasta Recipes
Enjoyed this recipe for butternut squash Alfredo sauce recipe? Check out these other pasta recipes:
Butternut Squash Alfredo
Butternut Squash Alfredo is a fall twist on a classic creamy pasta sauce that combines the natural sweetness of butternut squash with heavy cream, Parmesan cheese, and garlic.
Ingredients
- 8 ounces uncooked penne pasta
- 6 ounces frozen spinach
- 2 tablespoons unsalted butter
- 4 white button mushrooms, sliced
- 1/4 cup diced yellow or white onion
- 1 + 1/2 cup cubed butternut squash
- 1 clove garlic, minced
- 1 cup heavy whipping cream, room temperature (do not substitute)
- 3/4 cup freshly grated Parmesan cheese (not from a green can)
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 10-12 minutes. Once done, add
the spinach to the boiling water and cook another minute. Drain into a colander. - While the pasta is cooking, in a large skillet over medium heat, melt 1 tablespoon butter. Add onion, mushrooms, and a pinch of salt. Cook until softened, about 5 minutes. Transfer to a bowl.
- In the same skillet (no need to clean), melt the remaining 1 tablespoon butter. Add the butternut squash and a pinch of salt. Cover and cook until softened, about 10-12 minutes. Remove the lid and add the garlic. Cook for 1 minute.
- Slowly whisk in the cream then the cheese. Bring to a boil.
- Remove from the heat then transfer to a blender (or use an immersion blender). Puree until smooth. If it's too thick, add more cream or some pasta water to thin it.
- Pour the sauce back into the skillet then add lemon juice. Stir in the pasta and mushroom mixture.
Refrigerate leftovers in an airtight container for up to 5 days.
Notes
- Serve with Small Batch Dinner Rolls and Green Onion Salad for a full meal.
- Enjoyed this recipe? Check out my Alfredo Mac and Cheese and Chicken Broccoli Stuffed Shells.
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First published October 2, 2014
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Looks delicious and I like to call butternut squash the knife killer even when you have a good set! Also nothing wrong with visiting farmer’s markets but I still can’t believe you can’t find a good one now near you. There must be one somewhere.
To be fair, I’ve only been to about three near me since I moved. I did find great produce, but like I said, it was only 2-3 tents. Most of them are actually during the week and not Saturday mornings! There’s supposedly a good one downtown, but it’s during a weekday, and parking isn’t wonderful to begin with. I haven’t had the guts to quite venture down yet :) Ok after some quick research, looks like there’s an indoor one open all year round about 15 minutes from me (realistically probably 25-30 minutes because the direct route is closed for construction). And they have donuts.
Butternut squash is one of my favorite foods in the fall (well, ALL of the winter squashes, really). I’ve never added it to pasta, but that’s about to change!
Butternut squash is definitely my favorite, probably a little bit more than pumpkin since I don’t eat butternut as much. It works great in a tomato sauce too! I tried a recipe last year from another blogger where it was squash puree, tomato paste, and a few other things. Divine!
Nice!
The very BEST farmers market I have ever seen is in Madison Wisconsin. All four blocks around the beautiful court house are loaded with stalls overflowing with gorgeous brightly colored produce. Greens and yellows and reds all freshly picked early that morning (Saturday) As you do I buy way too much but I can’t resist the beauty and how I know it will taste.My husband follows behind me with a shopping cart that we take with us (you know one of those little old lady things?) and we load it up. I plan to try this recipe but I think I will peel the squash and boil it.
Four blocks?! Sounds like I need to go to Madison now! And boiling the squash would work as well. As long as the squash is cooked, either method would work :)
All lovely recipes. Thanks Carla
This is probably the best looking Penne Alfredo I have ever seen. It looks totally creamy, cheesey and of course delicious! Great recipe!
I have a friend who won’t eat any type of pasta but spaghetti. Don’t try to tell him that they all taste the same! He doesn’t buy it.
I love the heartiness of this dish, Carla! Pinning on my Recipes to Try board.
Your recipes are nice but your site is driving me nuts. It keeps jumping to the top of the page ehile i am trying to read it. Ugh
I’m sorry to hear that, although I’m not sure why it’s doing that. Are you on a mobile device?
Can you provide nutrition information with your recipes? It would really be helpful!
I’m not a nutritionist to provide that information, but what you can do is enter your ingredients into a calorie calculator such as My Fitness Pal and it will give you that info.