How to make butternut squash alfredo pasta

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Alfredo sauce defines comfort food for some. Even those who are picky eaters and don't like saucy pasta dishes may abandon plain buttered noodles in favor of creamy alfredo sauces. The recipe below adds pureed butternut squash – the best way to jazz up classic alfredo.
Although this can be a vegetarian meal, you can boost the taste by including bacon. The sweet squash, pungent garlic, salty parmesan and herbaceous sage really play well with smoky bacon. Amp up the protein by adding chicken, too, and play around with the noodles based on what you have in the pantry. Fettuccine is classic, but there's no rule saying you can't use macaroni or penne pasta.
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Cooktop Cove
Butternut squash alfredo pasta
6
15 minutes
20 minutes
35 minutes
1 box fettuccine pasta
6 slices bacon, diced
3 cloves garlic, minced
1 shallot, minced
1 cup whole milk
2 cups butternut squash puree
1 tablespoon chopped sage
Salt and pepper, to taste
1 cup grated Parmesan cheese, plus additional for garnish
Cook the pasta according to the package instructions. Drain well.
Meanwhile, in a large skillet over medium-high heat, cook the bacon until it is crispy, about 10 minutes.
Set the bacon aside to drain on a paper towel-lined plate. Save 1 tablespoon of bacon fat in the pan and discard the rest.
Add the garlic and shallot to the skillet and cook until fragrant, about 2 minutes.
Remove the pan from the heat and gradually whisk in the milk until it is well-incorporated.
Return the pan to the heat and add the butternut squash puree and chopped sage. Season the mixture with salt and pepper.
Bring the sauce up to a simmer and cook until it is thickened, about 5 minutes.
Add the Parmesan cheese, reserved bacon and cooked pasta. Toss to coat.
Serve with additional Parmesan cheese on top.
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