Roasted Butternut Squash Alfredo will become a winter comfort food favorite in your house. I love sneaking veggies into pasta, it feels like you’re being good while being bad all at the same time. Butternut squash has this creamy almost cheesy flavor and I thought it would be perfect in some easy alfredo sauce. After all, alfredo is really just cream and parmesan cheese. I make a Butternut Squash Mac and Cheese that is very similar and you can’t even tell that butternut squash is the base.
If you’re like me and truly detest breaking down a butternut squash or any squash for that matter. You can buy already cubed up butternut squash in your local grocery store or Costco. It’s so much easier and it’s ready to be cooked up to save you time on prep.
If you bought a whole butternut squash, here’s how to break it down. Cut both ends off, use a Y peeler to peel the squash, cut the bulb end off and cut that in half to expose the seeds, scoop the seeds out and discard, from there I like to dice it up into 1 inch cubes.
This recipe just works, only 5 simple ingredients and it’s simply delicious. Serve along side some roasted chicken for a whole meal or throw in some sauteed broccoli if you want to keep it a vegetarian dish.
Wine Pairing Recommendation: Riesling with this dish would be fabulous. A dry German or Washington Riesling. Or be like me and drink bubbles. I think bubbles pairs with everything and that’s totally what I’m drinking right now. Yes, it even pairs with blogging.
Roasted Butternut Squash Alfredo
This dish can be served as a side alongside a roasted chicken or by itself as a vegetarian meal. It does contain cream and cheese so it's not vegan friendly.
Ingredients
- 1 whole {2 pound} Butternut Squash, peeled, seeded and cut into cubes
- 1 tablespoon Olive Oil
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 pound Spaghetti or pasta preference, cooked and drained according to package
- 1/2 cup Water
- 1 cup Heavy Whipping Cream
- 1 cup Parmesan, grated plus more for garnish
- Parsley, chopped for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Place cubed butternut squash on a sheet pan, drizzle with olive oil and season with kosher salt and black pepper. Roast in the oven for 20 minutes until squash is tender.
- Step 3 Meanwhile, cook your spaghetti in salted boiling water, 8-10 minutes until al dente. Save about 1/2 cup of cooking liquid to use for the sauce later. Drain pasta and set aside.
- Step 4 Once butternut squash is cooked transfer to your food processor or blender. Add water and about 1/2 the cup of cream. Blend until smooth. Use more cream if needed to help blend. Add pureed squash to a large pan and heat over medium low heat while stirring. Add the remaining 1/2 cup of cream and the parmesan cheese. Season with a pinch of kosher salt and stir continuously until cheese is melted. Add the pasta to the pan and stir to combine in the sauce. If the sauce is too thick add your reserved pasta water to loosen it up. Serve immediately with extra grated parmesan and garnish with parsley and ground black pepper. Enjoy!
Savor and Enjoy!
