Roasted Butternut Squash Alfredo with Spicy Sausage (super easy!)

Name: Roasted Butternut Squash Alfredo with spicy sausage (super easy!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds (about 4-4.5 cups) butternut squash, peeled and cubed in 1-inch pieces *see note; 4 cloves garlic, smashed; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 1 cup heavy cream; 2/3 cup low sodium vegetable broth; 2/3 cup freshly grated Parmesan cheese; 1-pound penne (or fettuccine or any pasta) cooked to desired softness, reserve 1/2 cup pasta water.; 1-pound spicy chicken sausage or spicy Italian sausage, cooked/grilled and sliced, optional

October 1, 2020Brianna

My 2 daughters’ favorite meals are always some sort of pasta. I’ve been really wanting to make some fall inspired dishes and decided to do a creamy butternut squash pasta. This meal is super good. It kinda looks like it’s a mac & cheese sauce but it’s mostly butternut squash. The spicy sausage adds another flavor, completing the meal. If you’re looking for another delicious butternut squash recipe check out this delicious soup or this delicious roasted butternut squash!

Roasted Butternut Squash Alfredo with spicy sausage (super easy!)

Print Recipe

Creamy butternut alfredo sauce and spicy sausage are a wonderful fall inspired dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: serves 8 1x

Ingredients

Scale

2 pounds (about 4–4.5 cups) butternut squash, peeled and cubed in 1-inch pieces *see note

4 cloves garlic, smashed

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 cup heavy cream

2/3 cup low sodium vegetable broth

2/3 cup freshly grated Parmesan cheese

1-pound penne (or fettuccine or any pasta) cooked to desired softness, reserve 1/2 cup pasta water.

1-pound spicy chicken sausage or spicy Italian sausage, cooked/grilled and sliced, optional

Instructions

Preheat oven to 425 F and line a baking sheet with foil. In a medium mixing bowl combine the butternut squash cubes, smashed garlic, salt, pepper, and olive oil. Roast the squash for about 25-30 minutes, stirring in the middle of baking. Remove from oven and let cool for 5-10 minutes.

In a blender combine the cream, vegetable broth, parmesan cheese and the slightly cooled squash/garlic. Blend till creamy and totally smooth. Pour over cooked pasta and stir till combined. If your sauce is too thick, thin with the pasta water, a tablespoon at a time, till you reach your desired consistency. The sauce will thicken as it cools. Top each bowl of pasta you serve with spicy sausage, if desired.