Follow

Butternut Squash Alfredo

Butternut Squash Alfredo

 

Ingredients

  • 2 strips Applewood smoked bacon
  • 1 Shallot, chopped
  • 2 Garlic cloves, chopped
  • 2 T fresh sage, chopped
  • ¼ t cayenne
  • ¼ t nutmeg
  • ½ t salt
  • ¼ t pepper
  • 2-3 cups butternut squash, cubed
  • 1 c chicken broth
  • ½ c half and half
  • 1 c grated parmesan
  • 8 oz pasta, cooked al dente according to package directions

 

Directions

  1. Cook bacon in a pan over medium heat, flip half way through. Remove bacon after cooking and crumble into pieces, reserve bacon fat.
  2. Sautee shallot in bacon fat 2-3 minutes until it begins to turn translucent. Add garlic and sauté until fragrant, 1 minute
  3. Add sage, seasonings, squash and chicken broth. Mix well and simmer over medium-low heat until all broth is absorbed and you can pierce the squash with a fork. This should take 15-20 minutes. Add more broth if needed.
  4. Add squash mixture to a blender or food processor and blend until smooth. Return mixture to the pan over medium-low heat.
  5. Add the half and half and parmesan cheese. Mix well. Add the al dente pasta and bacon and stir to combine. Serve immediately.
  6. Enjoy!
Was this article helpful?
1 out of 1 found this helpful
Have more questions? Submit a request

Comments

Powered by Zendesk