I was looking at photos of this recipe that I made and photographed back in our first house in 2017 and realized that the recipe has never actually lived online!! It's always been written out in the Instagram post's caption! Sharing here to give it a more permanent and sharable home.
When I first made this recipe I was going for alfredo vibes. Since 2017 - I've learned that traditional alfredo components don't involve heavy cream lol, that's American alfredo! So call it what you want, but there are definitely alfredo vibes. The key to making the sauce super luscious is watering it down with pasta water and adding a pat of butter while mixing the pasta into it.
Almost all of my recipes make enough for 2 large portions or 4 smaller side dishes of pasta, but since we're roasting an entire butternut squash here, this is a larger scale recipe. It makes enough sauce for 6-8 pasta dishes. (6 regular serving sizes and 8 on the smaller side.) So what I usually do, is I cut the squash/garlic/cream puree in half after it comes out of the blender. Before watering it down with salty pasta water and adding butter, it's essentially butternut squash soup, so I eat it that way as soup or save it to pour over another batch of pasta in a few days!
What you need:
What to do:
If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.