Name: Butternut Squash Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 8 ounces uncooked penne pasta; 6 ounces frozen spinach; 2 tablespoons unsalted butter; 4 white button mushrooms, sliced; 1/4 cup diced yellow or white onion; 1 1/2 cups cubed butternut squash; 1 clove garlic, minced; 1 cup heavy whipping cream (room temperature); 3/4 cup freshly grated Parmesan cheese; 1 tablespoon lemon juice

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Butternut Squash Alfredo is a comforting and creamy fall-inspired pasta dish that blends the natural sweetness of butternut squash with rich heavy cream, Parmesan cheese, and garlic. Tossed with penne, spinach, and sautéed mushrooms, this cozy twist on classic Alfredo is both nourishing and indulgent, making it perfect for chilly nights or hearty weeknight dinners.

Why You’ll Love This Recipe

This dish brings together the velvety texture of a traditional Alfredo sauce with the seasonal sweetness and earthiness of butternut squash. It’s a satisfying way to enjoy fall flavors while still indulging in a creamy, cheesy pasta. The added spinach and mushrooms provide balance, texture, and nutrition, making this a full meal in one skillet. It’s also a great way to sneak in extra veggies without sacrificing comfort.

Butternut Squash Alfredo

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces uncooked penne pasta
6 ounces frozen spinach
2 tablespoons unsalted butter
4 white button mushrooms, sliced
1/4 cup diced yellow or white onion
1 1/2 cups cubed butternut squash
1 clove garlic, minced
1 cup heavy whipping cream (room temperature)
3/4 cup freshly grated Parmesan cheese
1 tablespoon lemon juice

Directions

Cook the pasta and spinach:
Bring a large pot of water to a boil. Once boiling, salt generously and add the penne pasta. Cook according to package instructions until al dente, about 10–12 minutes. In the final minute of cooking, add the frozen spinach. Drain and set aside.
Sauté vegetables:
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced mushrooms, diced onion, and a pinch of salt. Cook for about 5 minutes until softened, then transfer to a bowl.
Cook the butternut squash:
In the same skillet, melt the remaining tablespoon of butter. Add the cubed butternut squash and a pinch of salt. Cover and cook for 10–12 minutes until softened. Uncover, add the minced garlic, and sauté for another minute.
Make the sauce:
Slowly whisk in the heavy cream and then the Parmesan cheese. Stir to combine and bring to a gentle boil.
Blend the sauce:
Remove from heat and transfer the mixture to a blender (or use an immersion blender directly in the skillet). Blend until smooth and creamy. If the sauce is too thick, add a splash of cream or reserved pasta water to thin.
Finish the dish:
Return the sauce to the skillet and stir in the lemon juice. Add the cooked pasta, spinach, and mushroom-onion mixture. Stir to combine and heat through.
Serve hot:
Plate immediately and garnish with extra Parmesan if desired.

Servings and timing

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

Add protein: Grilled chicken,or sautéed shrimp pair beautifully.
Use fresh spinach: Stir in baby spinach just before serving instead of cooking it with the pasta.
Make it spicy: Add a pinch of red pepper flakes to the sauce for a gentle kick.
Try other cheeses: Mix in Gruyère or fontina for a deeper, nuttier flavor.
Gluten-free version: Use gluten-free pasta to make the dish fully gluten-free.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Reheating: Warm gently on the stove over low heat, adding a splash of cream or milk if the sauce has thickened. You can also reheat in the microwave in short intervals, stirring between each.

FAQs

Can I use fresh butternut squash?

Yes, fresh squash is ideal for the best flavor and texture. Just peel, cube, and cook as directed.

Can I use milk instead of cream?

Heavy cream is recommended for a rich, silky sauce. Using milk will result in a thinner and less creamy consistency.

Can I use frozen butternut squash?

Yes, but make sure it’s fully thawed and drained to avoid excess water in the sauce.

What type of pasta works best?

Penne is great for holding the sauce, but other short pastas like rigatoni, fusilli, or farfalle also work well.

Is this recipe vegetarian?

Yes, this dish is vegetarian as written, assuming you use vegetarian Parmesan.

Can I make this dish ahead of time?

You can prepare the sauce in advance and refrigerate it. Cook pasta fresh and toss with reheated sauce just before serving.

How do I keep the sauce from curdling?

Use room-temperature cream and avoid boiling it too hard—just a gentle simmer is all that’s needed.

Can I add herbs?

Yes, fresh sage, thyme, or rosemary can enhance the fall flavor beautifully.

What can I serve with this dish?

A light salad or roasted vegetables make great sides. Garlic bread also pairs nicely.

Can I freeze leftovers?

Freezing is not recommended as the cream-based sauce may separate and lose texture when thawed.

Conclusion

Butternut Squash Alfredo is a delicious way to enjoy fall’s most beloved vegetable in a creamy, satisfying pasta dish. Blending the sweetness of squash with rich Parmesan and garlic creates a sauce that’s both comforting and gourmet. It’s a great option for cozy weeknights or seasonal entertaining and a wonderful change from traditional Alfredo.

Jessica