Sweet notes of butternut squash combined with a creamy cheesy alfredo sauce make up this simple Butternut Squash Alfredo. This fall infused pasta makes the perfect weeknight recipe the whole family will love.
Comforting fall foods are currently in season so in addition to making this easy pasta recipe try this stuffed acorn squash or southern chicken and dumplings too.
Butternut Squash Alfredo
Saturating pasta dishes with unique and new flavors is one way I encourage my family to try new foods. Butternut squash with its slightly sweet flavor mixed with a creamy cheesy alfredo sauce creates a seasonal dish full-on fall taste.
With extra on hand I passed some of this alfredo pasta on to a neighbor who later sent me this text:
“So the butternut squash alfredo got FIVE stars from my picky crew! My husband (who I know for a fact would have turned up his nose if he knew squash were inside) actually went back for SECONDS. My oldest daughter said, “Mom, can you make this for us again?” And best and most impressive of all – my picky 4 yr old who never eats anything, cleaned her plate!! She ate every bite! So we loved it!”
How to Make Alfredo Sauce
Traditional alfredo sauce is simple and made with butter, heavy cream, and parmesan cheese. From this base, you can let your creative chef come out and add whatever additional spices and flavors you like. In this case, I’ve added butternut squash to once again achieve those cozy fall vibes.
To make this pasta dish even more comforting try making your own pasta using this homemade pasta recipe.
Try some of these other pasta dishes
Ingredients
- 12 ounces Linguini
- 1 tablespoon Olive Oil
- 2 cups Butternut Squash cubed or spiralized
- 2 tablespoons Butter
- 6 Garlic Cloves minced
- 2½ cups Heavy Cream
- 3/4 cup Parmesan Cheese shaved or grated
Instructions
- Cook the linguini in boiling water until al dente, about 8 to 10 minutes (or according to package directions). Drain without rinsing and set aside.
- While the pasta is cooking heat the olive oil over medium heat in a skillet and add the butternut squash; saute until soft about 10 to 12 minutes.
- Melt the butter in the skillet and add the garlic and toss with the butternut squash. Cook for an additional minute. Pour the heavy cream into the skillet and bring to a soft boil. Reduce heat to low and let simmer for 5 minutes until sauce begins to thicken.
- Using an immersion blender or standard blender, working in batches, blend the ingredients until smooth. Remove from heat and stir in the parmesan cheese until fully melted. Add the cooked linguini noodles to the sauce and toss to coat. Serve with extra parmesan cheese.
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