There is no better fall squash in my opinion than the butternut.  It is sweet, it is versatile, and most people I know love it!  When working on my Thanksgiving menu, I wanted to add some more color to the table and also another vegetable (more like vegetable-ish) side.  Butternut Squash Alfredo just sounded comforting, and I also love the idea of using our Fall Harvest Pasta, little pumpkins and leaves.

The color here is so pretty.  For our mid-week dinner, I paired the pasta with some roasted Brussels sprouts drizzled with balsamic glaze – a great combo!  This is a sauce can be made ahead of time, which helps during the holidays, and reheated and tossed with your pasta right before serving. There are so many variations and ways to customize this for your family!

What are some other ideas or variations for Butternut Squash Alfredo?

• Top Alfredo with crispy bacon or pancetta in bite size pieces
• Top with toasted walnuts or pine nuts
• Garnish with fresh chopped parsley or basil
• Add some diced chicken or rotisserie chicken to sauce
• Roast some additional diced butternut squash and combine with pasta and sauce
• Add 1-2 roasted red peppers to sauce before pureeing – adds a nice sweetness
• For a casserole, put combined pasta and sauce in casserole dish, top with ½ cup shredded mozzarella and ½ cup grated Parmesan, and broil for 3-5 minutes until melted. Garnish with chopped parsley or basil.
• For a Butternut Bisque, continue to thin sauce with additional broth until desired consistency…yum!

How can I “lighten up” this Butternut Squash Alfredo?

• Substitute 2% milk for the half and half
• Use only chicken or vegetable broth, and skip the milk or half and half
• Use our Protein Pasta! Low net carb and delish!
• For a gluten free option, combine sauce with some gluten free pasta
• Take a peek at our Butternut Squash Pasta Sauce recipe previously featured

How can I make this Butternut Squash Alfredo vegan?

• Substitute vegetable broth and skip the Parmesan
• Substitute almond milk for half and half, along with the vegetable broth
• Top with vegan shredded cheese and toasted nuts, or fresh chopped parsley, basil, or sage

Because this Butternut Squash Alfredo was such a hit, I wanted to combine it with a more everyday pasta shape I could use all year round. I decided to make a second batch of sauce and tossed it with our Protein Pasta (higher protein & low net carb). The sauce clings beautifully and the ruffles just add some “fancy” to the plate!

With 42% less carbs, you can indulge with less guilt! I shared some with the girls in the office (my official tasting panel), and they agreed – YUM! Learn more details about our Protein Pasta here.

If butternut appeals to you, be sure to check out our other recipes, Butternut Squash Sauce over Gluten Free Tagliolini, Butternut Squash & Kale Cannelloni, and Healthy Butternut Mac and Cheese.  Tag us if you make this recipe or any variation as we’d love to see what you create!  #worldofpastabilities @worldofpastabilities

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