Introduction
Butternut Squash Alfredo offers a delightful balance of savory and sweet flavors. This creamy sauce, made from pureed butternut squash, garlic, cream, and Parmesan cheese, delivers a healthy, comforting meal with a velvety texture. Unlike the heavy traditional Alfredo sauce, this version incorporates squash for added nutrients without sacrificing richness. The natural sweetness of butternut squash pairs beautifully with the sharpness of Parmesan and the creaminess of the sauce, making it perfect for cozy dinners or an elegant meal.
Ingredients
- 2 cups butternut squash puree (fresh or canned)
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp olive oil or unsalted butter
- Salt and black pepper to taste
- 1/2 tsp ground nutmeg (optional, for added warmth)
- 1/2 cup reserved pasta water (optional, for thinning the sauce)
- Pasta of your choice (fettuccine, linguine, or penne work best)
Preparation
Step 1: Prepare the Butternut Squash
- If using fresh butternut squash, peel, seed, and dice the squash. Roast the cubes in the oven at 400°F (200°C) for 25-30 minutes until tender. Then blend until smooth. Alternatively, use canned squash puree for a quick shortcut.
Step 2: Cook the Pasta
- Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 3: Sauté the Garlic
- In a large pan over medium heat, warm the olive oil or butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it.
Step 4: Add the Cream and Butternut Squash
- Stir the butternut squash puree into the pan. Pour in the heavy cream, stirring until the mixture is smooth and combined. Add salt, pepper, and a pinch of nutmeg if desired.
Step 5: Incorporate Parmesan Cheese
- Slowly stir in the grated Parmesan cheese. Allow it to melt and blend into the sauce, creating a rich, creamy consistency.
Step 6: Adjust the Sauce with Pasta Water
- If the sauce feels too thick, add the reserved pasta water little by little to achieve the desired consistency.
Step 7: Combine Pasta and Sauce
- Add the cooked pasta to the pan with the sauce. Toss gently to coat the pasta evenly.
Step 8: Serve and Enjoy
- Serve hot, topped with extra Parmesan cheese and freshly ground black pepper.
COOKING NOTE
- Texture adjustment: If you prefer a thicker sauce, reduce the amount of pasta water. For a thinner sauce, use additional cream or milk.
- Vegan option: Swap the cream for coconut milk and use nutritional yeast instead of Parmesan.
Serving Suggestions
- Serve Butternut Squash Alfredo with a side of garlic bread or a simple arugula salad dressed with lemon vinaigrette.
- For added protein, top the dish with grilled chicken or sautéed shrimp.
- Sprinkle some crispy bacon bits or toasted pine nuts for extra crunch.
Tips
- Make ahead: The butternut squash sauce can be made in advance and stored in the fridge for up to 3 days.
- Reheat carefully: Reheat the sauce over low heat, adding a splash of milk or broth to prevent curdling.
- Use fresh Parmesan: Pre-grated cheese may not melt as smoothly into the sauce, so always opt for freshly grated.
- Roasting adds flavor: If you have time, roasting the garlic along with the squash will enhance the flavor.
Prep Time:
15 minutes (or 30 minutes if roasting fresh squash)
Cooking Time:
20 minutes
Total Time:
35-50 minutes
Nutritional Information (Per Serving)
- Calories: 430
- Protein: 15g
- Sodium: 450mg
(Values may vary depending on pasta type and portion size.)
Conclusion
Butternut Squash Alfredo is a perfect fusion of comfort food and healthy eating. The smooth, creamy sauce coats the pasta in a way that feels indulgent but provides the benefits of seasonal squash. Whether you’re looking for a unique twist on traditional Alfredo or a family-friendly dinner idea, this dish is sure to become a favorite. Quick enough for weeknights and elegant enough for special occasions, it will satisfy both the pasta lovers and the health-conscious alike.
Print
Butternut Squash Alfredo: A Creamy, Savory Twist on Classic Alfredo
- Total Time: 35-50 minutes
Ingredients
Scale
- 2 cups butternut squash puree (fresh or canned)
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp olive oil or unsalted butter
- Salt and black pepper to taste
- 1/2 tsp ground nutmeg (optional, for added warmth)
- 1/2 cup reserved pasta water (optional, for thinning the sauce)
- Pasta of your choice (fettuccine, linguine, or penne work best)
Instructions
Step 1: Prepare the Butternut Squash
- If using fresh butternut squash, peel, seed, and dice the squash. Roast the cubes in the oven at 400°F (200°C) for 25-30 minutes until tender. Then blend until smooth. Alternatively, use canned squash puree for a quick shortcut.
Step 2: Cook the Pasta
- Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 3: Sauté the Garlic
- In a large pan over medium heat, warm the olive oil or butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it.
Step 4: Add the Cream and Butternut Squash
- Stir the butternut squash puree into the pan. Pour in the heavy cream, stirring until the mixture is smooth and combined. Add salt, pepper, and a pinch of nutmeg if desired.
Step 5: Incorporate Parmesan Cheese
- Slowly stir in the grated Parmesan cheese. Allow it to melt and blend into the sauce, creating a rich, creamy consistency.
Step 6: Adjust the Sauce with Pasta Water
- If the sauce feels too thick, add the reserved pasta water little by little to achieve the desired consistency.
Step 7: Combine Pasta and Sauce
- Add the cooked pasta to the pan with the sauce. Toss gently to coat the pasta evenly.
Step 8: Serve and Enjoy
- Serve hot, topped with extra Parmesan cheese and freshly ground black pepper.
- Prep Time: 15 minutes (or 30 minutes if roasting fresh squash)
- Cook Time: 20 minutes
Nutrition
- Calories: 430
- Sodium: 450mg
- Protein: 15g