Saturday, November 16, 2013

Butternut Squash Alfredo Sauce Recipe

Butternut squash Alfredo sauce is one of our family favorites! It's deliciously cheesy, but also hearty and rich with the flavor of butternut squash.

I've grown butternut squash in my garden for the past two years and on harvest day this fall I just couldn't wait to make this sauce. A couple hours after I pulled up the last of the vines, the Alfredo sauce was already simmering on the stove, filling the house with the delicious smells of sage and squash.

I'm a big fan of adding veggie purees to soups and sauces when I cook. I don't do it to be sneaky with my kiddo, but rather for simplicity and my own nutritional needs: it's much easier for me to incorporate purees and dried greens into other things I'm making than to eat a huge salad with every meal. Since I know my body does better in general with cooked vegetables, sauces are a great way to add depth to our food choices.

Another plus of this butternut Alfredo is that as a savory squash preparation, it doesn't have any added sugar. This time of year is dominated with sweet treats (especially of the winter squash variety). I like to break out of that sometimes—while still enjoying seasonal flavors—with recipes like crock pot squash risotto, roasted squash seeds, pumpkin curry, and (of course) this delicious cheesy butternut Alfredo sauce.


4 cups stock (I like to use chicken stock, but veggie or another favorite would be great)
4 cups cubed butternut squash
1 medium yellow (or other sweet) onion, chopped
1 Tablespoon dried Italian herbs
½ Tablespoon dried sage
2 teaspoons garlic powder
2 cups shredded cheese of your choice (I use a mix of Parmesan, provolone, and cheddar)
⅓(+) cup milk (add more depending on the thickness of your sauce)
sea salt to taste (optional)


  • In a large pot, combine stock, cubed squash, onion, garlic, and herbs and heat over medium heat. 
  • Simmer covered, stirring occasionally, until squash is cooked through and starting to fall apart a bit (about 20 minutes).
  • Use an immersion blender to puree the squash and liquid until it reaches a fairly smooth consistency. This shouldn't take long if the squash is cooked thoroughly. (Alternatively, carefully transfer the squash and liquid to a standard blender or food processor—likely in more than one batch—to puree.)
  • Add milk and cheese and stir until melted. You may have to add more milk to your sauce, depending on the preferred thickness.
  • Serve warm over pasta, zucchini noodles, spaghetti squash, or whatever you'd like! (This sauce also freezes well, so it makes a great backup meal or gift.)

Just as a warning, this recipe yields quite a large quantity of sauce (2 quarts or more). Please feel free to half it if you're not planning on gifting some to a loved one or freezing some for later. This sauce makes a delicious dipping sauce for pizza muffins, too... I dare you to try them together!

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  1. I am so glad you posted this! I got so excited when I saw a big display of butternut squash pasta sauce at the store last week (didn't even realize that was a thing!), but was deflated when I looked at the ingredients. Of course it had dairy, so I put it back on the shelf. With your recipe as a starting point, I can totally veganize it and make my own :) I bought butternut squash and pasta on our grocery run today with just that in mind!

    1. Made it tonight! I added a cup of cashews before pureeing, and used some tofu sour cream, because it had to go anyway, plus a bit of nutritional yeast. So rich and delicious! :)


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