I’ll be honest, I was very sceptical. Healthy alfredo? The best part of alfredo is the greasy goodness. However, this creamy butternut squash alfredo sauce is everything you love and more.
Butternut Squash Alfredo
- Prep Time:10 minutes
- Cook Time:1 hour and 20 minutes
- Total Time:1 hour and 30 minutes
- Servings:6
- Medium
- 1 butternut squash
- 2 teaspoon olive oil
- 1 pound linguine or fettuccine
- 2 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/4 cup warmed low-fat milk
- 3/4 cup grated Parmesan
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 tablespoon pasta water, as needed
- 3 tablespoon milk or water, as needed
Ingredients
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Step 1
Preheat oven to 400°F. Cut the squash in half. Remove the seeds, roast if desired. Place the squash, cut sides up, on a baking pan and drizzle each half with olive oil. Bake for about 60 minutes. Remove from oven and cool.
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Step 2
Scoop out the flesh and puree until smooth. Add a few tablespoons of milk or water if needed. Set aside.
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Step 3
In a large saucepan over medium heat, melt the unsalted butter. Whisk in flour and then slowly, pour in the warm milk. Whisk until the sauce starts to simmer rapidly and thicken a bit.
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Step 4
Reduce to low heat and whisk in butternut squash puree. Mix in the grated Parmesan. Add salt and pepper. Add a few tablespoons of pasta water if the sauce is too thick.
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Step 5
Pour butternut squash sauce over hot pasta. Sprinkle with remaining Parmesan cheese and desired toppings (such as basil or roasted butternut squash seeds).