Butternut Squash Alfredo
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.
Servings: 6 Servings
Calories: 681kcal
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.
Nutrition
Serving: 2cups | Calories: 681kcal | Carbohydrates: 52g | Protein: 15g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 154mg | Sodium: 277mg | Potassium: 389mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6633IU | Vitamin C: 11mg | Calcium: 252mg | Iron: 1mg