Butternut Squash Alfredo to Warm Your Autumn Heart (& Tummy)


I’m back and ready to share another delicioso recipe for you! I shared this on my insta stories last night and got so many DM’s requesting I share this recipe. First and foremost I want to give credit where credit is due and I found this recipe on Pinterest after looking up “healthy fall dinners” lol. I did make a few modifications to it to better suit my taste (which I have shared below) but the website is called Joyful Healthy Eats and I am going to share her own picture because I really wasn’t planning on sharing this recipe on my own blog (rookie mistake) so I didn’t take any pictures besides the boomerangs from my Instagram. Our joint consensus on the dish was that it was SO delicious and not sweet at all (like most b-nut squash dishes normally are). The thyme flavor is super strong too so be wary. I think this would be a perfect side dish for a dinner party but if it is your main dish, I’d recommend maybe having a side of veggies or a little meat so it is a bit more filling and substantial.

Side note: This was so freaking yummy and relatively healthy (minus the pasta), and the ingredients were so similar to that of a soup, that I actually ate it for my lunch today as a soup and it was soooo good. I mean, very thicc, but very good! So without further ado, enjoy my butternut squash “alfredo”/ soup!


  • 4 strips of diced bacon (I used 5…I know I know I am wild)
  • 2 tablespoons butter
  • 1 cup diced red onion (I used 1/2 a large red onion)
  • 1 garlic clove (I used 2)
  • 3 cups butternut squash cubes (I used 1 lb of precut b-squash and half of a regular b-squash that I cut myself because I just felt like doing it like that, ok?)
  • 1 cup low sodium chicken stock
  • 1 1/2 tablespoon diced fresh sage
  • 1 1/2 tablespoon diced fresh thyme (This is supppper fragrant in this dish so I wouldn’t go overboard. But it was delicious don’t get me wrong!)
  • 1 cup 2% milk
  • Salt to taste (I used a lot…also lots of black pepper)
  • 2 lbs-ish of Pasta (I *splurged* and bought homemade fettuccine pasta which makes all the difference in the world. You can also use regular pasta (duh), gluten free pasta, quinoa, cauliflower rice…You can even make your OWN homemade pasta which I love to do but clearly I was feeling simple/ lazy (i.e. see precut b-squash story above))


  1. In a large skillet add the butter and red onion. Saute until slightly soft, about 2-3 minutes.
  2. Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
  3. When the squash is tender, add the squash mix to a food processor (I used my Vitamix) along with the milk and salt to taste. Puree until smooth.
  4. In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes (I think I cooked mine for like 10…I like it real crispy). When the bacon is done, place it on a paper towel lined plate to let the grease drain.
  5. Bring a large pot of water to a boil. Add pasta, cook according to directions, do not overcook.
  6. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Bon Appetit!

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