Butternut Alfredo Sauce

10 35 1012
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Butternut Alfredo Sauce
Health Highlights


454 gm Bacon (chopped)
1 medium White onion (diced)
2 clove(s) Garlic (minced)
1 tbsp Sage, ground
1 1/2 cup Chicken broth (stock)
3 cup Butternut squash (cut into 1-inch cubes)
1 cup Whole milk 3.3%
1 tsp Salt
1 tsp Black pepper
454 gm Conchiglie pasta shells, dry


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. Try to leave around 4 tablespoons in the pan to use 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 flavour.

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.

Nutrition Facts

Per Portion

Calories 1012
Calories from fat 497
Calories from saturated fat 170
Total Fat 55 g
Saturated Fat 18.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 23.7 g
Cholesterol 83 mg
Sodium 1898 mg
Potassium 996 mg
Total Carbohydrate 101 g
Dietary Fiber 6.4 g
Sugars 10.5 g
Protein 31 g

Dietary servings

Per Portion

Grain 3.8
Meat 1.3
Milk 0.2
Vegetables 1.7

Energy sources