Butternut Squash Alfredo Pasta is a creamy and delicious dish that makes the most of fall flavors. The smooth butternut squash puree combines perfectly with garlic, bacon, and cheese to create a comforting meal. This recipe is great for a family dinner or a cozy night in.
Why Make This Recipe
There are many reasons to make Butternut Squash Alfredo Pasta. First, it’s a quick and easy recipe that only requires simple ingredients. Second, the creamy sauce made from butternut squash is both delicious and nutritious, making this dish a healthy choice. Lastly, it’s versatile; you can add leftover chicken or other proteins to make it a complete meal.
How to Make Butternut Squash Alfredo Pasta
Ingredients:
- 12 ounces cavatappi pasta
- 3 slices bacon (diced)
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups butternut squash puree
- 1 1/2 tablespoons finely chopped fresh sage
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 cups leftover diced rotisserie chicken
Directions:
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well.
- Heat a large skillet over medium-high heat. Add the diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat and transfer the bacon to a paper towel-lined plate.
- In the same skillet, melt the butter. Add minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the milk and cook, stirring constantly, until incorporated, about 1-2 minutes.
- Stir in the butternut squash puree, sage, and Dijon mustard. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in the Parmesan cheese and heavy cream until well combined. Season with salt and pepper to taste.
- Finally, add the cooked pasta and chicken to the skillet, gently tossing to combine.
- Serve immediately, garnished with bacon and sage if desired.
How to Serve Butternut Squash Alfredo Pasta
Serve Butternut Squash Alfredo Pasta hot, straight from the skillet. For an extra touch, sprinkle some crispy bacon and chopped fresh sage on top. This dish goes well with a side salad or some garlic bread.
How to Store Butternut Squash Alfredo Pasta
To store leftovers, let the pasta cool completely. Transfer it to an airtight container and refrigerate. It will keep well for about 3-4 days. To reheat, simply warm it in the microwave or on the stovetop. You may need to add a splash of milk to loosen the sauce.
Tips to Make Butternut Squash Alfredo Pasta
- Make your own butternut squash puree by roasting or steaming the squash until tender and blending it until smooth.
- You can adjust the thickness of the sauce by adding more milk or heavy cream as needed.
- If you want a bit of heat, consider adding a pinch of red pepper flakes while cooking the sauce.
Variation
You can easily make this recipe vegetarian by omitting the bacon and using vegetable broth instead of chicken. You can also add spinach or kale for extra nutrients.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you like, such as penne, fusilli, or spaghetti.
2. Can I freeze Butternut Squash Alfredo Pasta?
Yes, you can freeze it. Just make sure to store it in an airtight container. It will last up to three months in the freezer.
3. Is this recipe suitable for kids?
Absolutely! Kids usually enjoy creamy pasta dishes. You can adjust the seasoning to make it milder if needed.
Butternut Squash Alfredo Pasta
Ingredients
Pasta and Bacon
- 12 ounces cavatappi pasta
- 3 slices bacon (diced) Cooked until brown and crispy
Sauce
- 3 tablespoons unsalted butter Melted in skillet
- 4 cloves garlic (minced) Cook until fragrant
- 2 tablespoons all-purpose flour Whisked into the sauce
- 1.5 cups whole milk Gradually whisked in
- 1.5 cups butternut squash puree Can be homemade
- 1.5 tablespoons finely chopped fresh sage Added to the sauce
- 1.5 teaspoons Dijon mustard
- 0.75 cups freshly grated Parmesan cheese Stirred into the sauce
- 0.25 cups heavy cream Added for richness
- Kosher salt and freshly ground black pepper To taste
Optional Topping
- 2 cups leftover diced rotisserie chicken Optional for protein addition
Instructions
Preparation
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well.
Cooking
- Heat a large skillet over medium-high heat. Add the diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat and transfer the bacon to a paper towel-lined plate.
- In the same skillet, melt the butter. Add minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the milk and cook, stirring constantly, until incorporated, about 1-2 minutes.
- Stir in the butternut squash puree, sage, and Dijon mustard. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in the Parmesan cheese and heavy cream until well combined. Season with salt and pepper to taste.
- Finally, add the cooked pasta and chicken to the skillet, gently tossing to combine.
Serving
- Serve immediately, garnished with bacon and sage if desired.
