This post has been sponsored by Ronzoni SuperGreens® Pasta. All thoughts and opinions are my own.
You all know how much I love pasta, which is why I’m super pumped about today’s recipe. We’re taking all the luxurious creaminess of a traditional alfredo sauce and giving it a fall-forward veggie twist by using butternut squash in the sauce, plus a green spaghetti!
This Butternut Squash Alfredo uses Ronzoni SuperGreens® Thin Spaghetti from ACME Markets. The pasta is packed with greens as it is made with spinach, zucchini, broccoli, parsley, and kale. So, not only are we making the sauce a little more nutritious by using squash in place of the heavy cream and cheese you often find in alfredo but we’re also getting an excellent dose of veggies within the pasta itself.
The butternut squash alfredo sauce can be made in advance and kept in the refrigerator for up to a week (or frozen for about a month), making it perfect for weekday meals for the family. I love that the pasta is a good source of fiber, vitamin A, thiamin, folate, iron, and riboflavin. I’m always looking for more ways to get iron into our diets, so finding out I could do that by twirling this pasta was quite the pleasant surprise!
The sauce has a slight sweetness from the squash and warmth from a dash of nutmeg, which is perfect for the autumn season. It’s balanced by the saltiness of some grated Parmesan and the welcome earthiness of the Ronzoni SuperGreens® Thin Spaghetti. I added shrimp for a little protein, but you could also omit or swap with ground turkey or chicken if you prefer. Just be sure to cook your protein fully before combining with the sauce and spaghetti.
The pasta can be found at your local ACME in the pasta aisle (it’s the only major green pasta made with 5 green vegetables on the market today), and be sure to check out the ACME mobile app in case there are any coupons or deals on your other ingredients!
I can’t wait to eat this butternut squash alfredo pasta throughout the fall and winter months. Prime pasta months if you ask me!
Xo,
Jenna
Ingredients
- 4 cups butternut squash, cut into 1/2 inch cubes
- 1 1/2 cups yellow onion, chopped (about 1 medium)
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil, divided
- 1/4 teaspoon nutmeg
- 1/2 cup water or chicken stock
- 1 cup milk
- 1 pound Ronzoni SuperGreens® Thin Spaghetti
- 1 pound shrimp, peeled and deveined (optional)
- Salt and pepper
- 1/4 cup Parmesan cheese, for serving
Instructions
- Set a large skillet over medium heat, add the butter and 1 tablespoon oil, and allow butter to melt. Add the onion and sauté to soften, about 1–2 minutes.
- Add the garlic and butternut squash and stir to combine. Add the water or stock and nutmeg as well as a generous pinch of salt and pepper. Stir to combine and then cover to cook until the butternut squash is fork tender, about 15 minutes.
- Transfer butternut squash mixture to a blender or large bowl if using an immersion blender. Add the milk and then purée until smooth.
- In a small bowl, toss the shrimp with a little salt and pepper. Give your skillet a quick wipe or rinse, and then set it back over medium heat. Add remaining 1 tablespoon oil, followed by the shrimp—cooking until pink, about 2–3 minutes. Remove pan from heat.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (6–8 minutes).
- Drain pasta and add to the skillet with the shrimp. Pour the butternut squash alfredo over the pasta and gently toss together. Serve with a little grated Parmesan cheese.
Save now at your local ACME!
