This creamy butternut squash Alfredo has become a new family favorite! It’s topped with sweet and salty maple glazed bacon. You won’t be able to stop at just one bite!
Last week I went to a local bakery and ordered their butternut squash cookie with mascarpone frosting. It sounds weird, but it was good! I wasn’t a fan of the butternut squash chunks I found in the cookie, but other than that it was a hit! There are some things that shouldn’t be chunky. Butternut squash is one of those things. (I’m telling you friends, I’m a texture connoisseur. I’m picky when it comes to texture)! In my opinion, butternut squash should be pureed. One thing I love about this particular squash is its’ sweet and creamy flavor. Its genius to add butternut squash to a dessert… but I think it needs to be pureed before making a debut in a cookie.
As for this creamy butternut squash Alfredo (WITH maple glazed bacon)… you are going to love it! It’s easy to make and you’ll have it on the table within 30 minutes. To start, peel and dice some butternut squash. I used a potato peeler to remove the skin. My squash weighed 3 lbs. I used a little less than half the squash for this dish. Now, it’s just a matter of cooking the squash, adding spices, and blending it all together until it’s smooth.
Don’t forget the maple glazed bacon, it’s sweet and salty flavor ties the entire dish together. And honestly, you may want to double the amount of bacon you make. It’s THAT good!
This is the perfect pasta for fall! And the maple glazed bacon is hands down INCREDIBLE!
- 2 T butter
- 1 cup red onion, diced
- 2 garlic cloves, chopped
- 3 1/2 cups butternut squash, diced
- 1 2/3 cup chicken broth
- 1 T + 1 tsp fresh thyme
- 3/4 tsp ground sage
- 3/4 cups heavy cream
- 1 tsp salt
- 1/4 cup shredded parmesan cheese
- 16 oz fettuccini noodles
- 6 strips of cooked, diced bacon
- 1-2 tsp maple syrup
- 1/4 tsp kosher salt
In a skillet over medium heat melt the butter. Add the onion. Saute for 4-5 minutes or until the onions are soft. Add the garlic and cook for 1 minute. Add the chicken stock, thyme, sage, butternut squash, and salt. Cover. Cook for 10 minutes, then uncover and cook for 2-4 more minutes (or until the butternut squash is soft. You can determine the softness by piercing the squash with a fork).
While the squash is cooking, cook the fettuccini noodles until al dente. Drain the water, and place the noodles in a large bowl.
Once the squash is soft, add the mixture to a blender. Add the cream and parmesan cheese. If you don't have a big enough blender, work in batches. Season to taste with salt and pepper.
Add the sauce to the noodles. Mix until evenly combined.
In a small saute pan, over medium heat, add the bacon*, maple syrup, and salt. Stir until the salt has melted, and the maple is coating the bacon. Let cook for 2-3 minutes. Remove from heat. Serve bacon on top of the butternut squash noodles.
*I used precooked bacon. (The easy microwavable precooked bacon). If you want to use bacon that hasn't been cooked, go ahead and do so. I would cut the bacon up into pieces, cook it in the small saute pan, drain the bacon grease. Then add the maple and salt.
Recipe adapted from Joyful Healthy Eats