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Irresistible Butternut Squash Alfredo Recipe with Prosciutto

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A creamy, dreamy butternut squash Alfredo sauce paired with crispy, salty prosciutto and perfectly cooked pasta. Comfort food with a healthy twist!

Ingredients

Scale
  • 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)
  • 12 ounces fettuccine or your favorite pasta (gluten-free pasta works too!)
  • 1 tablespoon olive oil
  • 4 ounces prosciutto, thinly sliced
  • Fresh parsley, chopped
  • Extra Parmesan cheese, grated
  • Black pepper

Instructions

  1. Peel and cube the butternut squash if it isn’t pre-cut. Remove any seeds and set aside.
  2. 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. 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. 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. 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. 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. Plate the pasta and top with the crispy prosciutto slices, a sprinkle of chopped parsley, and extra grated Parmesan. Serve warm and enjoy!

Notes

[‘Don’t overcook the pasta to avoid mushiness.’, ‘Cut the squash into evenly sized cubes for uniform cooking.’, ‘Let the squash mixture cool slightly before blending to prevent accidents.’, ‘Adjust the sauce consistency with reserved pasta water or heavy cream.’, ‘Avoid overcrowding the skillet when crisping prosciutto for maximum crispiness.’]

Nutrition

Keywords: butternut squash, Alfredo, prosciutto, pasta, creamy sauce, healthy comfort food, easy dinner, weeknight meal, vegetarian option, gluten-free option

Find it online: https://wigglebite.com/irresistible-butternut-squash-alfredo-recipe-with-prosciutto/