Butternut Squash Alfredo Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Butternut Squash Alfredo Pasta
Description
Butternut Squash Alfredo Pasta brings together cooked cavatappi pasta tossed in a sauce made by sautéing garlic in butter, then whisking in flour to create a roux. Milk is gradually added and combined with pureed butternut squash, chopped fresh sage, Dijon mustard, and freshly grated Parmesan cheese. Heavy cream enriches the sauce for a smooth, velvety texture. The pasta is combined with diced rotisserie chicken for protein and cooked bacon for a salty, crispy element.
The flavor profile merges the sweetness and earthiness of the squash with the sharpness of Dijon and nutty notes of Parmesan. Sage adds an herbal aroma that complements the richness. The sauce coats the pasta thoroughly, resulting in a comforting dish with layers of flavor and varying textures from the creamy sauce, tender pasta, crisp bacon, and juicy chicken.
This pasta is served immediately while warm and can be garnished with extra bacon and sage. It suits a main course meal and can work well for using leftovers or quick preparation using rotisserie chicken. The method allows customization of seasoning with salt and pepper to taste.
Ingredients
- 12 ounces cavatappi pasta
- 3 lices Bacon diced
- 3 tablespoons butter unsalted
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk whole
- 1 ½ cups butternut squash puree
- 1 ½ tablespoons sage finely chopped, fresh
- 1 ½ teaspoons Dijon mustard
- ¾ cup Parmesan Cheese freshly grated
- ¼ cup heavy cream
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups rotisserie chicken leftover, diced
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Transfer bacon to a paper towel-lined plate.
- Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in butternut squash, sage and Dijon. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in Parmesan and heavy cream until incorporated; season with salt and pepper, to taste.
- Stir in pasta and chicken, and gently toss to combine.
- Serve immediately, garnished with bacon and sage, if desired.
User Reviews
Overall Rating
5
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