Butternut Alfredo Sauce

  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups butternut squash or pumpkin puree
  • 1/2 cup chicken or vegetable broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Heat the olive oil in a nonstick skillet over medium-high heat. When the oil is hot, add the garlic and fry it until fragrant and lightly golden. Add the salt and pepper and stir to combine. Add the squash puree, broth, and heavy cream and stir to combine until simmering. Add the cheese a few tablespoons at a time and stir until completely incorporated. Use the sauce tossed with pasta, as a base for homemade pizza, or as a festive layer in lasagna.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
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