Butternut Squash Alfredo

I loooove pasta. And warm Fettuccine Alfredo is often my go-to at an Italian restaurant. I’ve been experimenting with how to make a healthier version at home, because for some reason all the heavy cream and parmesan seem so much more real when I’m the one measuring out the ingredients!

This recipe does call for 1/2 a cup of heavy cream for richness, but the bulk of the sauce is butternut squash puree.  I was so excited when I discovered Trader Joe’s now sells canned butternut squash!  Truth be told, cooking and pureeing your own fresh squash will definitely be the best option. BUT…for the busy individual, its nice to be able to skips a step!

For this recipe I used local pasta I picked up from the farmer’s market from Bettini Pasta which was delicious! This is best served immediately but reheats pretty well to pack for lunch the next day.

NOTES:

You can further lighten this up by subbing half & half or even whole milk in for the heavy cream. The butternut squash blends well with any of those consistencies. I prefer this recipe as a rich warm treat which is why I’ve opted for the heavy whipping cream.