There's something irresistibly comforting about pasta bathed in a silky, rich sauce, and this one takes it up a notch. The Creamy Butternut Squash Alfredo Pasta Recipe blends the natural sweetness of roasted squash with the decadence of a classic Alfredo in a way that feels both indulgent and wholesome.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
- Top Tip
- How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Butternut Squash Alfredo Pasta Recipe
Why You'll Love This Recipe
I first tried this creamy butternut squash Alfredo pasta on a chilly autumn evening, and it instantly became a favorite in my kitchen. The bowl feels like a warm hug, but it’s got this subtle sweetness and depth that makes it really special compared to your usual Alfredo.
- Soulful Comfort: The creamy sauce, made from real butternut squash, brings a velvety texture that’s totally dreamy.
- Simple Ingredients: You probably already have most of these staples on hand, making it easy to whip up any time.
- Sweet and Savory Harmony: The natural sweetness of the squash perfectly balances the sharpness of Parmesan and the richness of cream.
- Personalizable: Whether you want to add crispy sage leaves or a sprinkle of chili flakes, this pasta adapts beautifully to your taste.
Ingredients & Why They Work
The ingredients in this Creamy Butternut Squash Alfredo Pasta Recipe come together to create both a sauce and texture that feels indulgent but surprisingly light. I love how the butternut squash roasts up silky sweet while the Parmesan amps up that umami punch.
- Pasta: Fettuccine or tagliatelle hold the sauce perfectly—avoid tiny shapes that get lost in the cream.
- Butternut Squash: Choose one that’s firm and bright; its sweetness is crucial for the sauce’s flavor.
- Olive Oil: Adds a gentle richness when sautéing the squash and garlic without overpowering.
- Garlic: Fresh minced garlic brings that aromatic sparkle you want in every Alfredo.
- Double Cream (Heavy Cream): The base of the sauce’s creaminess, use the real deal for that luscious texture.
- Parmesan Cheese: Freshly grated is a must—pre-grated often lacks punch and melts unevenly.
- Vegetable or Chicken Stock: Adds moisture and depth, helping to blend all those flavors beautifully.
- Salt & Black Pepper: Essential for seasoning—don’t be shy to taste as you go!
- Optional Fresh Sage Leaves: Frying these in butter adds a crisp herbal note that’s the perfect finishing touch.
Make It Your Way
This Creamy Butternut Squash Alfredo Pasta Recipe is forgiving and wonderful to personalize. Sometimes I toss in a pinch of nutmeg or swap the sage for fresh thyme—both add a warm earthiness you might enjoy.
- Variation: I’ve made it vegan before by swapping cream and Parmesan for cashew cream and nutritional yeast—it’s still deliciously creamy, just with a nuttier edge.
- Spice it Up: Try adding a sprinkle of red pepper flakes while tossing the pasta for a little warmth and kick.
- Seasonal Swap: When butternut squash isn’t around, roasted pumpkin or sweet potatoes make excellent stand-ins.
Step-by-Step: How I Make Creamy Butternut Squash Alfredo Pasta Recipe
Step 1: Cook the Pasta Just Right
Bring a large pot of salted water to a rolling boil. I like my pasta al dente to give it that perfect bite that complements the creamy sauce. When the pasta’s ready, be sure to save half a cup of that pasta water before draining—it’s pure magic for thinning the sauce if it gets too thick.
Step 2: Sauté the Squash Until Golden and Soft
Heat olive oil in a wide pan over medium heat, then add your cubed butternut squash. Stir every few minutes so it’s evenly cooked and starts browning just at the edges—this brings out the natural sugars and deepens flavor. When the squash is tender (about 10–12 minutes), toss in the minced garlic and cook for another minute or two—don’t let it burn, or it’ll taste bitter.
Step 3: Blend the Sauce to Silky Perfection
Transfer the cooked squash and garlic to your blender, then add cream, freshly grated Parmesan, and stock. Blend it all until super smooth—this is the heart of the dish. Give it a quick taste and season with salt and pepper. If the sauce feels too thick, a splash of that reserved pasta water helps loosen it beautifully.
Step 4: Toss and Serve Immediately
Pour the sauce back into the pan, add the drained pasta, and toss everything gently but thoroughly. This mixture should cling to each strand. Plate it up and sprinkle a little extra parmesan on top. If you’ve got some fried sage leaves ready, scatter them over for a final burst of color and flavor.
Top Tip
After making this creamy butternut squash Alfredo pasta more times than I can count, a few things really make the difference between a good bowl and a memorable one. Keep these in mind, and you’ll wow yourself every time.
- Don’t Skip the Pasta Water: It’s an amazing binder that adjusts the sauce’s consistency perfectly.
- Use Fresh Parmesan: It melts better and adds a richer flavor than pre-grated cheese.
- Careful with Garlic: Adding it at the end of cooking the squash prevents bitterness and keeps that garlicky aroma bright.
- Sage Is a Game-Changer: Fry it in butter until crisp and use as a garnish to add a lovely herbal contrast and crunch.
How to Serve Creamy Butternut Squash Alfredo Pasta Recipe
Garnishes
I love topping this pasta with crispy fried sage leaves—they add just the right touch of earthy fragrance and a nice crunch. A little extra parmesan never hurts either, and sometimes a grind of fresh black pepper brightens everything up.
Side Dishes
When I serve this Creamy Butternut Squash Alfredo Pasta Recipe, I usually keep sides simple to let the pasta shine—garlic bread is always the quickest companion. A fresh arugula salad with lemon vinaigrette cuts through the richness beautifully and adds a peppery bite to the meal.
Creative Ways to Present
For a dinner party, I like to plate this pasta in wide shallow bowls for a rustic feel, then finish with microgreens or edible flowers for a pop of color. Serving it family-style in a big, beautiful dish also encourages that cozy sharing vibe.
Make Ahead and Storage
Storing Leftovers
This pasta keeps well in the fridge for up to two days. To store, I transfer it to an airtight container and when ready to eat, gently reheat it on the stove with a splash of stock or cream to bring the sauce back to life without drying out.
Freezing
I don’t usually freeze this recipe because the cream sauce can separate when thawed, but if you want to, freeze it without the pasta, then cook fresh pasta when ready to eat and combine. This keeps the texture fresher and more enjoyable.
Reheating
Reheat gently over low heat, stirring often and adding liquid as needed to recreate that glossy, creamy sauce. Microwaving tends to break the emulsion, so stovetop heating is your best bet.
Frequently Asked Questions:
Absolutely! Swap the double cream for a plant-based cream or cashew cream and use nutritional yeast instead of Parmesan. The sauce still turns out creamy and flavorful, perfect for a vegan twist.
Fettuccine or tagliatelle are ideal because their flat ribbons hold the creamy sauce beautifully. You can also use spaghetti if that's what you have, but avoid very small shapes that won’t showcase the sauce well.
Cooking the squash until nicely browned and soft concentrates its flavor and prevents excess moisture. Also, blend the sauce thickly and adjust consistency by carefully adding the reserved pasta water a little at a time. Don't add too much!
Yes — you can make the squash sauce a day ahead and refrigerate it. When ready to serve, gently warm it up and toss with freshly cooked pasta. This method helps save time without sacrificing flavor.
Final Thoughts
This Creamy Butternut Squash Alfredo Pasta Recipe holds a soft spot in my heart because it proves you don’t need endless ingredients or complicated steps to create something comforting and impressive. It’s an easy way to feel like you’re treating yourself while sneaking in some veg. Trust me, once you make it, you’ll be telling your friends to try it too!
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Creamy Butternut Squash Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy butternut squash Alfredo pasta is a delightful twist on a classic Italian favorite. It features tender pasta coated in a rich, silky sauce made from roasted butternut squash, garlic, double cream, and Parmesan cheese. Garnished with crispy sage leaves, this dish offers a perfect balance of comforting flavors and vibrant autumnal ingredients, ideal for a cozy dinner.
Ingredients
Pasta and Sauce
- 300 g pasta (fettuccine or tagliatelle)
- 500 g butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 120 ml double cream (heavy cream)
- 60 g freshly grated Parmesan cheese
- 240 ml vegetable or chicken stock
- Salt and black pepper to taste
Optional Garnish
- Fresh sage leaves fried in butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve half a cup of the pasta cooking water and then drain the pasta.
- Cook the Squash: While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the butternut squash cubes and cook for 12 minutes, stirring occasionally, until the squash is tender and golden on the edges. Add the minced garlic in the last 2 minutes of cooking and sauté until fragrant.
- Blend the Sauce: Transfer the cooked squash and garlic to a blender. Add the double cream, grated Parmesan cheese, and vegetable or chicken stock. Blend the mixture until it becomes smooth and silky. Season with salt and black pepper to taste.
- Combine: Pour the blended sauce back into the pan and heat gently. Add the cooked pasta to the sauce and toss well to coat. Add a splash of the reserved pasta water if the sauce is too thick to loosen it to desired consistency.
- Serve: Divide the pasta between plates. Top with extra Parmesan cheese and garnish with crispy fried sage leaves if desired. Serve immediately for best flavor and texture.
Notes
- Store any leftovers in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock or cream to loosen the sauce.
- You can substitute double cream with full-fat coconut cream for a dairy-free alternative, but it will slightly alter the flavor.
- If fresh sage is unavailable, crispy fried thyme leaves or rosemary can be used as a garnish.
- For a vegetarian version, use vegetable stock; for non-vegetarian, chicken stock can be used.
- Ensure the pasta is not overcooked so it holds the creamy sauce well.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
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