This Butternut Squash Alfredo is the perfect fall comfort dish! This simple recipe uses roasted butternut squash to make a creamy, delicious sauce to top your favourite pasta!
Preheat the oven to 400F and line a baking sheet with parchment paper.
Add the chopped butternut squash to the baking sheet and toss it with olive oil. Season with salt and pepper and then roast until fork tender (about 35 minutes), flipping halfway through. Once cooked, allow it to cool slightly and then transfer it to a food processor to puree.
Cook pasta according to package directions. Drain pasta but reserve 1/2 cup of pasta water.
Meanwhile, melt the butter in a saute pan and add onion. Cook on medium heat until onions are translucent. Add the pureed squash, milk, nutmeg, and Parmesan in a saute pan and whisk to combine. Season with salt and pepper.
Slowly add the reserved pasta water to thin out the sauce to the desired consistency if needed and add the drained pasta, stirring to coat evenly. Top with additional Parmesan cheese, if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword alfredo, butternut squash, creamy pasta, pasta
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