Best 5 Butternut Squash Alfredo With Crispy Pancetta And Sage Recipe By Tasty Recipes

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Indulge in a symphony of flavors with our delectable Butternut Squash Alfredo with Crispy Pancetta and Sage. This creamy and comforting dish combines the natural sweetness of butternut squash with the richness of Alfredo sauce, creating a harmonious balance of flavors. Crispy pancetta adds a delightful savory crunch, while fresh sage infuses a subtle earthy aroma. Our recipe also includes variations for a vegan Alfredo sauce and gluten-free pasta, ensuring everyone can savor this culinary delight. Get ready to tantalize your taste buds with this exquisite dish that will leave you craving for more.

Here are our top 5 tried and tested recipes!

BUTTERNUT SQUASH ALFREDO PASTA



Butternut Squash Alfredo Pasta image

Butternut squash lends its silky texture to this classic dish, allowing you to cut the cream and butter with no sacrifice of flavor. It comes together quickly, so you can even enjoy it on a weeknight.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 pound butternut squash, cubed (about 4 cups total)
1/2 teaspoon freshly grated nutmeg, plus more for serving
Kosher salt
1 pound fettuccine
2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving

Steps:

  • Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

PASTA WITH BUTTERNUT SQUASH AND SAGE



Pasta with Butternut Squash and Sage image

For a savory addition, toss a little sautéed pancetta or bacon into this pasta.

Categories     Herb     Pasta     Vegetable     Squash     Butternut Squash     Fall     Winter     Sage     Simmer     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons olive oil
1-pound butternut squash, peeled and cut into 2-inch pieces
3/4 cup water
1 teaspoon chopped fresh sage
1 pound gemelli or penne rigate pasta
2 tablespoons chopped fresh flat-leaf parsley
1 cup freshly grated parmesan plus additional for sprinkling
2 tablespoons unsalted butter (optional)

Steps:

  • Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
  • Serve sprinkled with additional parmesan.

BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

ROASTED SQUASH WITH PANCETTA AND SAGE



Roasted Squash With Pancetta and Sage image

Provided by David Tanis

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 7

3 pounds peeled butternut, kabocha or Hubbard squash
Salt
Pepper
3 tablespoons olive oil
4 ounces thinly sliced pancetta, cut crosswise in small strips
4 garlic cloves, finely chopped
12 sage leaves, roughly chopped

Steps:

  • Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
  • Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash.
  • With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 359 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid any squash that has blemishes or soft spots.
  • Roast the butternut squash before mashing it: Roasting the squash intensifies its flavor and makes it easier to mash. You can roast the squash in a 400°F oven for about 45 minutes, or until it is tender.
  • Use a high-quality Alfredo sauce: The Alfredo sauce is the key to this dish, so make sure to use a good quality sauce. You can make your own Alfredo sauce or use a store-bought sauce.
  • Cook the pancetta until it is crispy: Crispy pancetta adds a delicious smoky flavor to the dish. Cook the pancetta in a skillet over medium heat until it is crispy and browned.
  • Add fresh sage for flavor: Fresh sage adds a bright, earthy flavor to the dish. Chop the sage finely and add it to the pasta at the end of cooking.

Conclusion:

Butternut squash Alfredo with crispy pancetta and sage is a delicious and easy-to-make dish. It is perfect for a weeknight meal or a special occasion. The roasted butternut squash adds a sweet and creamy flavor to the dish, while the crispy pancetta and sage add a smoky and earthy flavor. This dish is sure to please everyone at your table.

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