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Roasted Butternut Squash Alfredo


  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
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Ingredients

  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 2 cups sharp cheese, grated
  • 1 1/2 cups mozzarella cheese, grated
  • 1 cup parmigiano reggiano cheese, grated
  • 3 tablespoons Italian parsley, minced
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons creole seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • cooked fettuccine pasta

For the Roasted Butternut Squash:

  • 2 cups butternut squash, diced
  • 1 small white onion
  • 3 cloves garlic
  • 1 teaspoon creole seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel and seed squash. Dice into 1 inch chunks.
  3. Place Squash, peeled and sliced onions, and garlic on a baking sheet.
  4. Coat squash in olive oil and seasonings, mix well and roast for 30 minutes.
  5. Remove squash from oven, place into blender, puree, and set aside.

To Prepare Alfredo Sauce:

  1. Mix seasoning blend and set aside.
  2. In a large pot, over medium heat add butter and olive oil.
  3. Whisk in flour and cook for about 3 minutes.
  4. Add broth and seasoning, mix well.
  5. Add cheeses by the handful, whisking well after each addition.
  6. Stir in squash, parsley, and heavy cream, mix well cook for about 7 minutes, stirring occasionally.
  7. Cook pasta according to package directions.
  8. Drain pasta and rinse under hot water, drain again, coat in olive oil and set aside.
  9. Coat pasta with Alfredo sauce and serve immediately.

Nutrition

  • Serving Size: 6