Butternut Squash Alfredo

Butternut Squash Alfredo



  • 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



  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!
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