Post sponsored by Primal Kitchen.
This Butternut Squash Alfredo might be the most luxurious, luscious pasta I’ve ever tasted.
The sauce is creamy and perfectly sweet-savory, made from roasted butternut squash, browned butter, and Primal Kitchen Mayo, which makes for the perfect base! Then we add a hearty sprinkle of crispy shallots and sage and top it all off with some shaved gruyère… it leaves nothing to be desired.
If you want comfort food that also makes your body feel good—this is it!!
Print
Butternut Squash Alfredo with Crispy Sage + Shallot
Ingredients
Scale
- 4 1/2 cups cubed butternut squash
- 2 Tbsp Primal Kitchen Avocado Oil
- Salt and pepper, to taste
- 8 oz box pasta of choice (I used gluten-free)
- 1/2 cup Primal Kitchen Mayo
- 1/3 cup grass-fed butter
- 2 shallots
- A few leaves of fresh sage
- Gruyère or cheese of choice, for topping
Instructions
- Preheat your oven to 400ºF and line a cookie sheet with parchment paper. Add the butternut squash, then toss it with the avocado oil, salt and pepper. Roast for approximately 30 minutes or until caramelized and soft.
- While the squash is roasting, peel and slice your shallots. Add the butter to a saucepan on medium heat, and let it simmer lightly for about 5 minutes. Add the shallots and cook for another 5 minutes, then add the sage and cook until everything’s crisped up and butter browns a bit. Set aside the shallots and sage.
- Bring a large pot of water to a boil, and salt heavily. Add in the pasta and cook just until al dente.
- While the pasta is cooking, make the sauce: Combine the roasted squash with the browned butter you just made, as well as the mayo, and a bit of salt and pepper to taste. Blend using a regular or immersion blender until smooth.
- When it’s done, strain the pasta but reserve about a cup of salty pasta water. Immediately toss the pasta with the butternut squash sauce, and slowly add in just enough pasta water to where the sauce takes on a shiny, smooth consistency.
- Scoop into bowls, top with crispy shallots and sage, and grate some gruyère on top. Enjoy!!!
