While I’m not really into butternut squash, I wanted to try this harvest alfredo from a Trader Joe’s because the ingredient list didn’t look quite as sweet. Yes, there’s butternut squash, but there’s also pumpkin, shallots, and gruyere. Also, while it’s not healthy, it’s certainly better for you than traditional alfredo sauce. Sure, there’s cream and cheese in there, but now you also have squash to help give it that velvety texture so you can have less of the bad stuff….vs. regular alfredo, which is creamy because it’s basically just cream and cheese.
When it came to serving it up over pasta, I used spinach tortellini as my base. Let that boil while I getting the accoutrements ready. Sauté sliced leeks and sliced chicken sausage (I went with sundried tomato flavor) until the leeks are softened and the sausage is warmed through. Now add some fresh parsley. You do this at the end so it doesn’t get wilty but also gets rid of the raw flavor. Mushrooms would be good in here too, if you’ve got em. When that’s good, stir in that autumnal harvest sauce to warm through and then add the tortellini to the pan and toss to coat. It’s much better to sauce this pasta in the pan – you get the perfect amount this way. Top with grated parm and you’re done.
The hardest part about this dish was getting my beau to eat it. He was down til he saw the ingredients and then got weirded out by the fact that it was a sauce made from squash/pumpkin. I reserved some of the leeks/sausage sonhe coild make his pasta with just that and parmesan (no sauce). However, when he went back for bowl #2, I had mixed the rest of the topping with the sauce so he had to try it. And whaddaya know – he liked it! It really needs just a light coating of sauce and that small sprinkle of parm, but then it’s perfect…just don’t let your boyfriend read the label.
Also, this only takes 10 minutes to pull together so it’s a great weeknight meal. Serve with homemade garlic bread for fully satisfying fall meal.