Butternut Squash Alfredo Pasta — Damn Delicious

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Butternut Squash Alfredo Pasta

Is there anything more cozy in the middle of Fall? And this alfredo sauce is made completely FROM SCRATCH in less than 30!

Can we just take a minute and talk about this alfredo sauce?

There’s seriously nothing more comforting than a bowl of pasta with a butternut squash alfredo right in the middle of Fall.

With crisp bacon, chicken, butternut squash puree, fresh sage, and the star ingredient, milk.

This is a completely homemade alfredo sauce made from scratch in less than 30 minutes.

Using a dairy product that is natural, wholesome and fresh without worrying about where it’s coming from.

Milk may seem so simple, but dairy foods can provide us with moments of undeniable joy.

Such undeniable joy that I had three bowls in a single serving.

Butternut Squash Alfredo Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Is there anything more cozy in the middle of Fall? And this alfredo sauce is made completely FROM SCRATCH in less than 30!


  • 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
  • 3/4 cup freshly grated Parmesan
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 cups leftover diced rotisserie chicken


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Transfer bacon to a paper towel-lined plate.
  3. Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  4. Stir in butternut squash, sage and Dijon. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in Parmesan and heavy cream until incorporated; season with salt and pepper, to taste.
  5. Stir in pasta and chicken, and gently toss to combine.
  6. Serve immediately, garnished with bacon and sage, if desired.

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