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Butternut Squash Alfredo Pasta

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A creamy and comforting pasta dish featuring roasted butternut squash, garlic, sage, and Parmesan cheese, perfect for a cozy dinner.

Ingredients

Vegetables

  • 3 cups butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and pepper to taste salt and pepper
  • 1 cup chicken broth (or vegetable broth or cream)
  • 8 ounces pasta (gluten-free for gluten-free)
  • 4 tablespoons butter
  • 4 cloves garlic, chopped
  • 1 tablespoon sage, chopped
  • 1 cup heavy cream
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 1 pinch optional nutmeg

Instructions 

  • Toss the butternut squash with oil, salt, and pepper, then roast at 400F/200C for 20-30 minutes.
  • Puree the roasted squash with broth until smooth.
  • Cook pasta according to package instructions.
  • Melt butter in a pan, add garlic and sage, cook until fragrant.
  • Add cream, bring to a boil, then simmer. Mix in cheese and squash puree, season with nutmeg, salt, and pepper.
  • Toss cooked pasta with the sauce, adding reserved pasta water if needed.

Notes

For a richer flavor, use heavy cream and Parmesan cheese generously.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash