Delicious simple Butternut Squash Alfredo! A wonderful side dish for any fall gathering…including Thanksgiving!
14 oz. bag of Fall Harvest Pasta, or 8 oz. box of Good Day Pasta (or whatever shape you prefer, you’ll use the appropriate amount of sauce for the amount of pasta you cook!)
3–4 cups (approx. 1 ½ pounds) cubed butternut squash (1 inch cubes); I buy the precut squash from Trader Joe’s or Costco, although you may still have to dice the precut pieces
3 cloves garlic, smashed
2 T. olive oil
1 t. kosher salt
Fresh black pepper
¾ cup half and half
¾ cup low sodium chicken or vegetable broth
½ cup grated Parmesan cheese, plus more for garnish
1/8 t. ground nutmeg
Fresh sage or parsley, chopped, for garnish
Preheat oven to 425 degrees.
Toss butternut squash and garlic in bowl with oil and season with the salt and black pepper. Spread on a baking sheet and place in middle rack in oven. Roast for approximately 30-40 minutes, tossing about half way through, until squash is tender and caramelized.
In the meantime, cook pasta according to package directions, drain, saving ½ cup pasta water. Rinse pasta with cold water, and toss with 1 T. olive oil. Set aside.
When squash is ready, remove and let cool for 10 minutes. Add squash, half and half, broth, Parmesan, and nutmeg to a food processor, and blend for one minute or so until smooth. If sauce needs thinning, add pasta water, a tablespoon at a time, until the desired consistency.
Pour sauce over pasta and gently combine until pasta is coated. Garnish with fresh sage and additional Parmesan. Enjoy!
Read blog post for lots of tips and ideas to either lighten this up, or make other variations!