Description
Roasted Butternut Squash Alfredo is a vibrant, cozy, and nutritious twist on a classic pasta dish. By blending oven-roasted squash with a splash of heavy cream and savory parmesan, this sauce achieves a silky, golden texture that is incredibly indulgent yet balanced. It is the perfect weeknight meal for families, offering a restaurant-quality experience that elegantly incorporates vegetables into your dinner while remaining deeply satisfying and comforting.
Ingredients
2 pounds butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 pound spaghetti or preferred pasta
1/2 cup water for blending
1 cup heavy whipping cream
1/2 cup grated parmesan cheese
Kosher salt to taste
Freshly ground black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and caramelized.
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
In a blender, combine the roasted squash, heavy cream, and water until smooth and creamy.
Transfer the sauce to a skillet, stir in the parmesan cheese, and simmer gently over low heat.
Toss the cooked pasta into the sauce until well coated.
Adjust seasoning with salt and pepper before serving.
Notes
Add a pinch of nutmeg or sage to the blender for an extra layer of warmth. If the sauce is too thick, add a splash of the pasta cooking water to reach your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg