Name: Butternut Squash Alfredo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 whole butternut squash (quartered and seeded); olive oil, salt and pepper; 2 cups roasted butternut squash; 3/4 cup vegetable or chicken stock; 2 tbsp butter; 1 tsp minced garlic (about 3 small cloves); 2 tbsp all-purpose flour; 2 cups 2% milk; 1 cup parmesan cheese; 3/4 tsp salt; 1/8 tsp pepper; 1/2 tsp dried oregano; 1/2 tsp dried basil

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Indulge in the creamy goodness of Butternut Squash Alfredo, a pasta sauce that’s both comforting and more wholesome than your typical alfredo.

butternut squash alfredo sauce pasta on a gray plate

This easy-to-make butternut squash pasta sauce combines the rich flavors of roasted butternut squash with a luscious alfredo cream sauce, creating a perfect balance of sweetness and savory deliciousness. We make it by combining roasted butternut squash, which is delicious all on its own, with alfredo sauce, bringing amazing colors to the dinner table or holiday table. It’s the perfect fall comfort food with a healthy twist! Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Ingredients

Butternut Squash Alfredo Sauce

Butternut squash – you want it to be deep orange in color for the best flavor. Typically a whole squash has better flavor than pre-cut.
Salted butter
Garlic
All-purpose flour
2% milk
Parmesan Cheese
Vegetable or chicken broth
Salt, pepper, dried basil and dried oregano

Butternut squash

How to pick a good butternut squash

As I mentioned above, the deeper the orange color of the squash, the more flavorful it is. So how do we pick a flavorful squash without being able to see the inside? While you don’t know for sure until you cut into it, there are a few things you can do to pick a better butternut.

Look for:

Creamy colored skin. Most butternut squash will have a few imperfections and that is ok. Just stay away from one with lots of bruises and soft spots.
Matte finish. A shiny skin can indicate that the squash was picked too early.
Heaviness for its size. If the squash feels very light, this can also indicate it was picked too early, and thus be less flavorful.

Health benefits of butternut squash

Butternut squash is a good source of fiber, potassium and vitamin C and A, making it a great addition to something indulgent like alfredo sauce.

Because butternut squash is a good source of potassium, it can help you maintain healthy blood pressure. Just one cup of butternut squash contains almost 20% of the daily value for potassium. How awesome!

And we all know how important Vitamin C is in helping maintain a healthy immune system.

Does traditional alfredo sauce have cream?

Traditional alfredo sauce doesn’t call for cream. However, the typical alfredo sauce you find in the grocery store and in many recipes includes cream, either light cream or heavy cream. I find that it is not necessary to create a creamy sauce. The traditional method is actually made using 1 cup pasta water in addition to the butter and cheese, but many folks add cream to make their sauce richer.

How to make it

Roast the squash

Cut one whole butternut squash into quarters, scoop out the seeds and as much of the pulp as you can. Rub the squash all over with olive oil and a pinch of salt and pepper. Place on a parchment-lined baking sheet and roast at 400F until tender (about 30-40 minutes). Allow this to cool for about 15 minutes while you make the alfredo.

butternut squash cut into quarters face down on a baking sheet lined with parchment

roasted butternut squash on a baking sheet

Make the alfredo sauce

Add butter to a pot over medium-high heat. Melt butter, add minced garlic, and cook for about 1 minute. Then add the flour and whisk for another 2 minutes.

melted butter and minced garlic in a pot

flour being whisked into melted butter and minced garlic

Add the milk and continue to cook until bubbling around the edges. You don’t want it to boil, so stir it occasionally and keep an eye on it. Then, remove it from the heat and add the cheese, salt, pepper and herbs.

milk added to pot with garlic butter and flour

Blend the squash

Scoop out the flesh of the squash and add to a food processor or regular blender with the broth. You will most likely have some extra squash, but it depends on the size. You can use chicken or vegetable stock for the broth. Blend until it’s a smooth, creamy texture. Then, stir your butternut squash puree into the alfredo sauce.

roasted butternut squash blended with broth until smooth

purreed butternut squash mixed into alfredo sauce

Return to the heat and cook until bubbling. Taste and adjust seasoning if necessary. I’ve put the added salt at a minimum because the broth and flavor of the squash can affect the overall flavor. If it tastes bland to you, taste and add salt by the 1/4 teaspoon until it tastes right.

Make pasta

This butternut squash sauce is not meant to be enjoyed alone! Serve it over your favorite pasta! Simply cook the pasta according to the package directions and stir your sauce into the pasta once it’s drained. I like to enjoy this as butternut squash fettuccine alfredo topped with fresh basil, a little bit of cracked black pepper and more cheese! Other herbs that work well are fresh rosemary and parsley.