Butternut Squash Alfredo is a flavorful and lower fat version of alfredo sauce made with pureed butternut squash. This sauce is so good you will be sneakily eating spoonfuls of it.
Butternut Squash Alfredo is a twist on a classic alfredo sauce that has a mild butternut squash taste. Parmesan cheese is the dominant flavor in this sauce, but you can still notice the squash, garlic, and sage. This sauce is thick, rich, cheesy, and creamy.
Add this sauce to pasta to create an easy wholesome meal with fall flavors. It is a comfort food meal that sneaks in a vegetable. The addition of the pureed squash gives the alfredo sauce a velvety texture. It has more substance than traditional cream-based alfredo sauces.
Traditional alfredo sauce is made with lots of butter, cream, and Parmesan. Adding butternut squash makes it possible to make alfredo sauce with less cream and butter, since the pureed squash will thicken the sauce.
The most time-consuming part of making this sauce is roasting the squash. You can use leftover roasted squash if you happen to have some. Otherwise, I recommend buying cubed squash at your grocery store. Squash is very difficult to cut, and buying cubed squash will save you time and effort. You want to roast the squash until it is soft.
Once roasted, the squash gets pureed with a touch of milk. The milk just helps the squash to churn in the food processor making it smooth and creamy.
I recommend serving this alfredo sauce over fresh pasta with a sprinkle of parmesan and fried sage on top. Fried sage and butternut squash are a delicious flavor pairing and I like to crumble some fried sage right into the sauce and to add some on top of the finished pasta.
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How to make Butternut Squash Alfredo:
- 1 1/2 cups diced Butternut Squash
- 1 tablespoon plus 1 teaspoon Olive Oil
- Salt and Pepper
- 1/2 - 3/4 cup Milk (I use 2%)
- 3 tablespoons Butter
- 4 ounces Cream Cheese
- 1/4 cup Heavy Whipping Cream
- 1 clove Garlic, run through a garlic press
- 3/4 cup Grated Parmesan
- 3 Sage Leaves
First, you want to roast the squash. Spread the squash out on a parchment-lined baking sheet and drizzle 1 tablespoon of olive oil over. Sprinkle with salt and pepper. Bake at 375 degrees for 25 minutes, until soft.
In a food processor, combine the squash and 1/4 cup milk. Puree until smooth.
Next, prep the fried sage. Pour the remaining olive oil into a small skillet and heat over medium heat. Add the sage leaves, and let them cook in the oil for 2-3 minutes, until firm. Then remove from the skillet and set aside.
Combine the butter, cream cheese, cream, and 1/4 cup milk in a saucepan over medium heat. Whisk until the cream cheese has melted and the mixture is smooth.
Add the garlic, pureed squash, and Parmesan. Whisk until smooth.
Season with salt and pepper to taste. Add more milk to thin the sauce if necessary.
Lastly, crumble up 2-3 sage leaves and add them to the sauce. Let the sauce simmer for 2-3 minutes.
Either store the sauce and save it for later or serve it over fresh pasta.