This post may contain affiliate links. Please see our disclosure policy.
This creamy and decadent butternut squash Alfredo pasta sauce has just a handful of real-food ingredients that you will love for the fall! Made with cubed and roasted butternut squash, roasted garlic, and high protein cottage cheese for a delicious texture. This easy recipe comes together in less than 30 minutes!
Chilly fall evenings just taste better with a bowl of pasta! I’m combining some roasted butternut squash with garlic, and then adding in some cottage cheese to give you that cozy and creamy flavor. As a nutritionist, there is nothing I love more than creating a comfort food recipe with a healthy bend. This cottage cheese butternut squash Alfredo is exactly that!
Reasons you will love this recipe
- This recipe is everything you want in a hearty meal: it’s cozy and flavorful, and sure to be a hit with the whole family. Kids included!
- It’s the healthiest way to make an Alfredo. We use protein-packed whipped cottage cheese to give this recipe extra protein, creaminess, but yet it’s still light and insanely delicious!
- This recipe only requires a handful of real-food ingredients and comes together quickly for a busy weeknight in less than 30 minutes.
- You can easily make a large batch and enjoy for leftovers.
How to make Butternut Squash Alfredo Pasta
Here are the ingredients you will need:
- Butternut squash bulb
- Olive oil or avocado oil
- Garlic cloves
- Cottage cheese
- Vegetable or chicken broth
- Pasta of your choice!
As mentioned above, this recipe couldn’t be easier! Preheat the oven to 400 degrees. We start by cutting the butternut squash into cubes. Roast the squash with the oil and garlic for right around 25 minutes. It will be golden brown and soft when touched. Place in a blender with cottage cheese and broth, blend until smooth! While the squash is roasting, make the pasta.
In this photo, I am using already whipped cottage cheese. You do not have to do this in advance, the cottage cheese gets nice and smooth or “whipped” while in the blender! Pour over the pasta and top with parmesan cheese.
Serving and Storing
I used rigatoni pasta, but any pasta can be used. Even spaghetti squash, or zucchini noodles! Top with parmesan cheese, additional sea salt to taste, cracked black pepper, and basil. Serve with some additional protein such as chicken, sausage, or even prosciutto.
This sauce will keep in the fridge for several days! So yes, you can make it ahead and store. It re-heats easily on the stovetop or the microwave.
Butternut Squash Alfredo Pasta
Ingredients
- 3 cups Diced butternut squash
- 3 cloves Garlic
- 1 tbsp Olive oil or avocado oil
- 1 cup Cottage cheese
- 1 cup Chicken broth or vegetable broth
- 1/2 tsp Sea salt , (+ more to taste)
- 16 oz Pasta
- Cracked black pepper
- 1/2 cup Fresh parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Arrange the cubed butternut squash onto a large sheet pan. Slice the cloves of garlic, or chop the garlic. Mix the oil with the garlic and toss with butternut squash so that everything is evenly coated.
- Transfer to the oven and roast for 25 minutes, or until butternut squash is soft and golden brown. Remove from oven.
- While butternut squash is roasting, prepare your pasta according to package directions (10 – 15 minutes).
- Place the roasted butternut squash and garlic into a blender. Add the cottage cheese, broth, and salt. Blend until completely smooth, adding a little water or broth to thin it out if needed.
- Pour sauce over the prepared pasta and top with cracked black pepper, salt to taste, and fresh parmesan. Fresh basil is also a great option! Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
