Roasted Butternut Squash Alfredo

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I know what you’re thinking people!

Where is the meat?

Well, the meat is in the freezer for one of my favorite dishes.

My delicious Roasted Butternut Squash Alfredo is da bomb diggity!

I must inform you not to confuse meatless with low fat, because this is in no means a low fat dish, lol!

Roasted squash, onions, garlic, HEAVY CREAM, chicken broth, loads of cheese.

Yes, loads of cheese like mozzarella, sharp cheddar, and parmigiano reggiano!

The key to this family favorite dish is you must roast the veggies.

My house smells like the holiday’s after roasting these veggies.

Big Goo was so excited about the smell he started eating the squash as soon as I removed them from the oven.

Big Goo decided that he might like squash more than sweet potatoes!

I guess I will be including roasted squash on my Thanksgiving side dish list.

It takes around 30 minutes to roast the veggies then you need to puree them until nice and creamy.

Now it’s time to start building our masterpiece.

Melt butter and olive oil in a pot over medium heat, whisk in flour and cook for about 3 minutes to create a light roux.

Stir in the broth and spices, mix well.

Next, whisk in cheese by the handfuls, yep all that cheese!

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

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Ingredients

Scale

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

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

To Prepare Alfredo Sauce:

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

Nutrition

Serving Size: 6

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Reader Interactions

Comments

Anonymous
October 10, 2014 at 6:16 am
would like to know how much fettuccine to cook <, also how many serving? do I dare ask calories per serving?
Reply
- creolecontessa@hotmail.com
  October 10, 2014 at 5:12 pm
  Hi Mary this is about 6 servings. I cooked 2 lbs of pasta. But cook as much or as little pasta are you like. I don’t like to coat the pasta in sauce unless I plan on eating it that minute. It’s just my preference. I have no clue how many calories I stopped counting at HEAVY CREAM and 3 CHEESES, lol.
  Reply
Anonymous
October 14, 2014 at 4:09 am
This looks awesome. I will have to give it a try!
Reply
- creolecontessa@hotmail.com
  October 14, 2014 at 5:22 pm
  Thanks Teresa!
  Reply
Anonymous
October 28, 2014 at 6:05 pm
This is going to sound a little crass, but my mouth filled up with saliva reading the recipe.
WOW! I love butternut squash. I also love raviolis–did I spell that right—no matter—-that are filled with squash or pumpkin. Decadent dish—-and I love it.
Reply
- creolecontessa@hotmail.com
  October 29, 2014 at 2:22 am
  LOL, thanks Carol!
  Reply
Anonymous
March 11, 2013 at 3:39 am
You make me laugh! I only use my slow cooker to keep soup warm when I have guests over. I’m glad I’m not the only one who is not a fan of them. I always say using a slow cooker is like fake cooking. I know, its stupid, but it is indeed what I think!
Reply
Anonymous
November 3, 2015 at 11:40 am
Hello! Do you use sharpe white cheddar or yellow cheddar? Can I also freeze this and use as needed?
Reply
- creolecontessa@hotmail.com
  November 3, 2015 at 8:21 pm
  Hello Jessica, sometimes I use both. You can freeze the sauce but I wouldn’t freeze it mixed with the pasta!
  Reply

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