Irresistible Butternut Squash Alfredo Recipe with Prosciutto

There’s something magical about turning a humble butternut squash into a creamy, dreamy sauce that rivals even the most indulgent Alfredo. Imagine twirling perfectly cooked pasta coated in a velvety, golden sauce, topped with crispy, salty prosciutto. This dish delivers comfort, elegance, and a sneaky dose of veggies all in one plate! Whether you’re hosting a dinner party or just treating yourself to a cozy meal, this Irresistible Butternut Squash Alfredo with Crispy Prosciutto is a recipe that deserves a permanent place in your rotation.

If you’re like me, you’ll appreciate how this recipe feels fancy enough to impress guests while being surprisingly simple to make. I discovered the magic of butternut squash Alfredo sauce when trying to lighten up traditional recipes, and trust me, it’s a game-changer. This version is creamy without needing heaps of heavy cream, and the prosciutto adds the perfect crispy, salty contrast that will make you savor every bite. Let’s get cooking!

Why You’ll Love This Recipe

This Butternut Squash Alfredo with Crispy Prosciutto isn’t just delicious; it’s the kind of recipe that checks all the boxes for a perfect meal. Here are a few reasons why you’ll love it:

• Rich and Creamy Without the Guilt: Thanks to the butternut squash, you get all the creaminess of classic Alfredo without relying heavily on butter or cream.
• Easy to Make: With just a few simple steps, this recipe comes together in under an hour, making it perfect for weeknight dinners.
• Perfect for Entertaining: Whether it’s a cozy dinner party or a romantic meal, this dish has a touch of sophistication that impresses without much effort.
• A Flavor Explosion: The natural sweetness of the butternut squash pairs beautifully with the nutty Parmesan and the crispy, salty prosciutto.
• Nutritious and Delicious: Packed with vitamins and fiber, butternut squash adds a healthy twist to this comfort food classic.

It’s one of those recipes that feels indulgent but is secretly good for you. Plus, the pops of crispy prosciutto take it to a whole other level of flavor. Trust me—this is a recipe you’ll be making on repeat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a dish that’s both nourishing and decadent. Here’s what you’ll need:

• For the Butternut Squash Alfredo Sauce:
  • 2 cups butternut squash, cubed (peeled and deseeded)
  • 1 cup chicken or vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream (or coconut cream for a dairy-free option)
  • 1/2 cup grated Parmesan cheese (plus extra for garnish)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (freshly ground for best flavor)
  • 1/4 teaspoon nutmeg (optional but adds a warm depth)
• For the Pasta:
  • 12 ounces fettuccine or your favorite pasta (gluten-free pasta works too!)
  • 1 tablespoon olive oil
  • 4 ounces prosciutto, thinly sliced
• For Garnish:
  • Fresh parsley, chopped
  • Extra Parmesan cheese, grated
  • Black pepper

These ingredients are easy to find in most grocery stores, and the recipe is flexible enough to accommodate substitutions like dairy-free or gluten-free options.

Equipment Needed

You don’t need a fancy kitchen setup to make this recipe, but a few key tools will make your life easier:

• Blender or Food Processor: For blending the butternut squash into a silky smooth sauce.
• Large Pot: To boil the pasta and cook the butternut squash.
• Medium Skillet: Perfect for crisping up the prosciutto.
• Knife and Cutting Board: For chopping the squash and other ingredients.
• Colander: To drain the pasta.

If you don’t have a blender or food processor, you can mash the cooked squash with a potato masher, though the texture won’t be as smooth. For the prosciutto, a non-stick skillet works like a charm, but a well-seasoned cast iron pan will give you that extra crispiness!

Preparation Method

1. Prep the Squash: Start by peeling and cubing the butternut squash if it isn’t pre-cut. Remove any seeds and set aside.
2. Cook the Squash: In a large pot, bring the chicken or vegetable broth to a boil. Add the cubed butternut squash and simmer for about 10-12 minutes, or until the squash is tender and easily pierced with a fork.
3. Prepare the Prosciutto: While the squash is cooking, heat olive oil in a medium skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side, until they’re crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
4. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining. Set the pasta aside.
5. Blend the Sauce: Carefully transfer the cooked squash and broth to a blender or food processor. Add the heavy cream, Parmesan cheese, minced garlic, salt, pepper, and nutmeg. Blend until smooth and creamy. Taste and adjust seasoning as needed.
6. Combine Pasta and Sauce: Return the drained pasta to the large pot. Pour the butternut squash Alfredo sauce over the pasta and toss to coat. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
7. Serve: Plate the pasta and top with the crispy prosciutto slices, a sprinkle of chopped parsley, and extra grated Parmesan. Serve warm and enjoy!

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Make sure to cook the fettuccine just until al dente. Overcooked pasta will become mushy when mixed with the sauce.
• Perfect Squash Texture: Cut the squash into evenly sized cubes to ensure they cook uniformly. This will make blending much easier.
• Blend Carefully: If your squash mixture is too hot, let it cool for a few minutes before blending to avoid any kitchen accidents.
• Customizing the Sauce: If you prefer a thicker or thinner sauce, adjust the amount of reserved pasta water or heavy cream accordingly.
• Pro Tip for Crispy Prosciutto: Don’t overcrowd the skillet when crisping the prosciutto. This ensures it gets nice and crispy instead of steaming.

Variations & Adaptations

This Butternut Squash Alfredo with Crispy Prosciutto is incredibly versatile. Here are some fun variations to try:

• Vegetarian Version: Skip the prosciutto and add roasted mushrooms or sautéed spinach for a hearty, vegetarian-friendly alternative.
• Gluten-Free Option: Swap out the fettuccine for gluten-free pasta, zucchini noodles, or spaghetti squash.
• Vegan Adaptation: Replace heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese. Omit the prosciutto or substitute with crispy roasted chickpeas.
• Seasonal Twist: In the fall, try adding a sprinkle of cinnamon or pumpkin spice to the sauce for an autumnal flavor. During summer, toss in some roasted cherry tomatoes for a fresh, bright twist.

Serving & Storage Suggestions

This dish is best served warm, directly after preparation, for maximum creaminess and crispy prosciutto texture. Here are some serving and storage tips:

• Serving Suggestions: Pair this Butternut Squash Alfredo with a simple green salad and a glass of crisp white wine. For a heartier meal, serve it alongside garlic bread or roasted vegetables.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of water or milk to loosen the sauce. Avoid microwaving the prosciutto—re-crisp it in a skillet if needed.
• Make-Ahead Option: Prepare the sauce in advance and store it separately from the cooked pasta. Reheat the sauce and combine with freshly cooked pasta for an easy, quick meal.
• The flavors deepen and meld beautifully over time, making leftovers even more delicious.

Nutritional Information & Benefits

Not only is this Butternut Squash Alfredo with Crispy Prosciutto delicious, but it’s packed with nutritional benefits:

• Calories: Approximately 450 calories per serving.
• Protein Boost: Thanks to the Parmesan and prosciutto, this dish is rich in protein.
• High in Vitamins: Butternut squash is a fantastic source of vitamin A, C, and potassium.
• Healthy Fats: The olive oil and heavy cream provide satisfying, healthy fats.
• Low-Carb Option: Swap the pasta for zucchini noodles or spaghetti squash for a lower-carb alternative.

Keep in mind that prosciutto can be high in sodium, so if you’re watching your salt intake, you could opt for a lower-sodium alternative or use it sparingly.

Conclusion

This Irresistible Butternut Squash Alfredo with Crispy Prosciutto is the perfect balance of comfort and sophistication. It’s creamy, flavorful, and packed with good-for-you ingredients, making it ideal for everything from weeknight dinners to special occasions. Whether you’re cooking for your family or treating yourself, this recipe is a surefire way to create a memorable meal.

What I love most about this recipe is its versatility. You can adjust it to suit your dietary needs or get creative with seasonal variations. Plus, the combination of sweet squash and crispy prosciutto creates a flavor profile that feels indulgent yet wholesome.

Give this recipe a try and let me know how it turns out in the comments below! Don’t forget to share your creative variations—I’d love to hear how you make this dish your own. Happy cooking!

FAQs

Can I use frozen butternut squash?

Yes, frozen butternut squash works perfectly for this recipe and can save you time on peeling and chopping. Just thaw it before cooking.

Can I use bacon instead of prosciutto?

Absolutely! Crispy bacon makes a great substitute and adds a smoky flavor to the dish.

Can I make this recipe dairy-free?

Yes, swap the heavy cream for coconut cream and use nutritional yeast instead of Parmesan cheese for a delicious dairy-free version.

What other pasta shapes work for this recipe?

While fettuccine is a classic choice, you can use linguine, spaghetti, or even penne for a fun twist.

Does this recipe freeze well?

The sauce freezes beautifully! Store it in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently before mixing with freshly cooked pasta.

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