Butternut Alfredo Sauce Recipe
- Yield: Roughly 4 servings 1x
- Category: Main-Dish
- 1 pound bacon, chopped*
- 1 cup onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon fresh sage leaves, minced
- 1.5 cups chicken or beef stock
- 3 cups butternut squash, peeled and cut into 1″ cubes (approximately 1/2 of one normal-size butternut)
- 1 cup whole milk (if you want it even creamier, I like to use cream or half-n-half instead)
- Salt and pepper to taste (I use Redmond Salt)
- 1 lb dried pasta or homemade pasta
- Place the bacon pieces into a medium pot and fry until crispy.
- Remove the bacon from the pan, leaving the bacon fat in the pan. (If the bacon left a large amount of fat, you can remove some of it. Shoot for leaving around 4 tablespoons in the pan– you need it for the sautéing.
- Add the diced onion to the bacon fat (or butter, if you’re not using bacon) and sauté until softened. Add in the sage, garlic, and butternut cubes. Sauté for 1-2 more minutes to brown the cubes slightly and bring out more flavor.
- Pour in the stock, cover with a lid, and bring to a simmer. Simmer for 10-15 minutes, or until the butternut cubes are soft enough to smash. At this time, you’ll want to start cooking your pasta, if you haven’t already.
- Remove from the heat, and add in the milk. Use an immersion blender to puree it all together. You can use a food processor or regular blender here too, but an immersion blender is far easier.
- Taste the sauce and add salt/pepper if needed. Add the cooked pasta into your pot and mix to coat.
- Serve with the bacon bits on top.