Roasted Butternut Squash Alfredo with spicy sausage (super easy!)
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
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.
Notes
2 pounds of peeled and cubed squash is about 2.5-3 pounds whole.
I think the grilled spicy sausage brings the whole dish together so if you’re able to, try to include it.
Keywords: Roasted Butternut Squash Alfredo with spicy sausage (super easy!)