Butternut Squash Alfredo
Butternut Squash Alfredo is a delicious pasta dish that combines velvety butternut squash with the perfect spices and creaminess for a comforting meal that is wholesome and delicious! Plus, it’s topped with maple-glazed bacon — doesn’t get better than that!
If you are looking for more delicious ways to use butternut squash this fall, then you are in the right place! In addition to this easy and delicious alfredo recipe, I also have one of my favorite butternut squash recipes: Butternut Squash and Mushroom Pasta. If you love butternut squash, you’ll love this recipe!
Why This Recipe Works
- Creamy butternut squash pasta sauce. This Butternut Squash Alfredo boasts a lusciously creamy texture that rivals classic alfredo sauce, thanks to the addition of pureed butternut squash and rich heavy cream. It’s the perfect fall homemade alfredo sauce!
- Flavorful. The combination of sautéed red onion, garlic, fresh thyme, and ground sage creates the perfect combination of flavors that complements the butternut squash.
- Maple glazed bacon. Elevate your dish with a sweet and savory twist by adding maple glazed bacon as a topping, enhancing the overall taste and texture.
- Butternut Squash: Wash and peel the butternut squash then cut into cubes.
- Fresh Thyme: You can use dried thyme if you don’t have fresh thyme. I would use 1 1/2-2 tsp dried thyme.
- Sage: The sage adds such an important flavor element! Don’t forget it!
- Heavy Cream: The heavy cream is the perfect creamy balance to the butternut squash Alfredo sauce.
- Parmesan Cheese: Feel free to top the pasta with the parmesan cheese if you don’t want it directly in the sauce.
- Bacon: The maple glazed bacon is the perfect topping for this butternut squash alfredo recipe. It adds a delicious salty element with the perfect flavor complement in this pasta recipe.
- Fettuccini Noodles: Feel free to use whatever noodle you prefer. Doesn’t have to be fettuccine. I like having extra sauce with my noodles, so I use 12 oz. If you like less butternut squash sauce, you can use 14 oz pasta.
- Cook the butternut squash. Add 2 tablespoons butter to a large skillet over medium heat. Melt butter. Add 1/2 cup diced red onion and cook for 4-5 minutes until soft. Add 1/2 tsp minced garlic. Add 1 1/2 cups chicken broth, 1 tablespoon fresh thyme, 3/4 tsp ground sage, 3 1/2 cups butternut squash and 1 tsp salt. Cover and cook for 10 minutes. Uncover and cook for 2-4 minutes more until butternut squash is soft.
- Cook pasta. Bring a large pot of salted water to boil. Add the noodles and cook according to the package directions until al dente. Drain and place noodles in a large bowl.
- Blend butternut squash mixture. Once the butternut squash is cooked, transfer to a blender. Add 3/4 cups heavy cream and 1/4 cup parmesan cheese. Blend. Add a pinch of salt and black pepper to taste. Test the butternut squash puree and add more if needed.
- Toss noodles with butternut squash Alfredo sauce. Pour the creamy sauce onto the cooked pasta and toss to coat.
- Make the maple glazed bacon. Add cooked bacon, maple syrup and salt to a small sauté pan over medium heat. Stir until salt is dissolved and maple coats the bacon. Cook for 2-3 minutes. Remove from heat and use as topping for the butternut squash alfredo pasta. Enjoy!
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!
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 sauté pan, drain the bacon grease. Then add the maple and salt.
When blending the butternut squash mixture, allow it to cool slightly before blending, and be cautious to blend in batches if necessary to prevent hot splatters.
Feel free to increase or decrease the amount of pasta to reach your preferred sauce-to-pasta ratio in this butternut squash fettuccine alfredo.
Dice the butternut squash into evenly sized pieces to ensure even cooking and a smoother blending process later.
Make Ahead, Storing, and Freezing
Make-Ahead: You can prepare the butternut squash Alfredo sauce in advance and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, and cook the pasta fresh when ready to serve.
Storing: Leftover pasta can be refrigerated in an airtight container for up to 3 days. Reheat on the stovetop with a splash of cream to restore its creamy texture.
Freezing: While the sauce can be frozen for up to 2-3 months, it’s best to freeze it separately from the pasta. Thaw the sauce in the refrigerator before reheating, and cook fresh pasta to toss with the reheated sauce.
Yes, frozen butternut squash can be a convenient alternative. Thaw it before cooking, and adjust cooking times as needed.
You can make it vegetarian by using vegetable broth and omitting the bacon. For a vegan version, substitute non-dairy cream and omit the parmesan cheese.
If you don’t have a blender, you can use a food processor or immersion blender to puree the butternut squash mixture until smooth.
To add some heat, consider sprinkling red pepper flakes or cayenne pepper into the sauce or garnishing with sliced jalapeños.
Yes, you can use your favorite pasta variety. Penne, spaghetti, or even gluten-free pasta can work well with this butternut squash Alfredo sauce.
More Butternut Squash Recipes
- Butternut Squash Ravioli
- Easy Butternut Squash Pasta
- Cinnamon Roasted Butternut Squash
- Butternut Squash and Mushroom Sage Pasta
Butternut Squash Alfredo
- 2 T butter
- 1/2 cup red onion - diced
- 1/2 teaspoon garlic cloves - minced
- 3 1/2 cups butternut squash - diced
- 1 1/2 cup chicken broth
- 1 T fresh thyme
- 3/4 tsp ground sage
- 3/4 cups heavy cream
- 1 tsp salt
- 1/4 cup shredded parmesan cheese
- 12 oz fettuccini noodles - I like our pasta saucy, you can add 14-16 oz of pasta if you'd like
Maple Glazed Bacon (optional)
- 6 strips of cooked, diced bacon
- 1 tablespoon maple syrup
- 1/4 teaspoon 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.
Maple Glazed Bacon
- In a small saute pan, over medium heat, add the cooked 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, if desired.