Crockpot Butternut Squash Alfredo

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My oh my what a whirlwind of an Autumn I’ve been having!

When I was sick and feeling awful during my first trimester of this third pregnancy, a few trips popped up in my inbox and I thought “I’LL BE FEELING BETTER BY THEN! HALLELUJAH! YES, I CAN GO!”

But now that the time has come where I AM feeling better and I need to pack my bags and leave, I almost don’t want to go because I miss that darn husband of mine a *leetle* too much for my own good, not to mention my sweet children as well.

Don’t get me wrong, the first three days are gloriously, amazingly, superbly, wonderfully, triumphantly, famously, delightfully, splendidly rad.

But beyond that, I turn into a useless, helpless, puddle of a guilty mother saying “Just take me HOME.”

So even though I get to travel in October AND in November to some pretty cool locals, just know that deep down, I’m dying a little on the inside.

Thank you for understanding.

In the mean time, it is Autumn! Oregon is finally cooling down and I’m back in love with this state.

Bring on the apples, pumpkins, squashes, scarves and knee high boots {except my knee high boots don’t fit me because PREGNANCY}.

This is the most wonderful time of the year, folks. So the Lauren’s Latest family is celebrating in full force. Ya know, just spreading the joy that is FALL.

I shared this pumpkin chocolate chip bread last week, so today I’m sharing a delicious and simple dinner thrown together in the crockpot that has all the flavors of the season: butternut squash alfredo!

Crockpot Butternut squash collage

It’s a surprisingly flavorful and healthy dinner that takes about 10 minutes of prep. Also: really easy ingredients, all of which I had on hand 🙂 Here’s how to make it:

IMG_0449 In your crockpot, place 2 pounds of peeled and cubed butternut squash {I bought this predone from costco}. In a separate pan, brown some onions and garlic in a little butter. Add your spices and white wine and cook down a few minutes before pouring over top of the butternut squash. Top with 2 cups of chicken broth and that’s it!

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Cover and cook on high for about 4 hours or until the squash is hella tender.

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Use an immersion blender to create a smooth sauce {removing the bay leaves first!} and then stir in some heavy cream and parmesan cheese at the end.

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Toss with as much or as little pasta as you’d like and serve!

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With extra cheese, of course.

This is a great great vegetarian meal that will feed a crowd. It’s slightly sweet because of the squash, but still delicious when you add in all those savory spices and parmesan cheese. A definite taste of the season for sure!

Printable recipe below. Enjoy, friends!

Print

Crockpot Butternut Squash Alfredo

Yield: 6 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 tablespoons salted butter
  • 2 small onions, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 2 bay leaves
  • 1/4 teaspoon thyme leaves
  • 1/8 teaspoon dried sage
  • 1/4 teaspoon poultry seasoning
  • salt & pepper, to taste
  • 2 cups chicken or vegetable broth
  • 2 pounds peeled and cubed butternut squash
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese plus more for garnish
  • 1-1 1/2 pounds pasta

Directions:

  1. Preheat crockpot to high.
  2. In a medium skillet, melt butter over medium heat. Stir in onion and garlic and cook until browned and fragrant, about 3 minutes. Pour in white wine and spices. Simmer 3 minutes. Pour into warmed crockpot along with the 2 cups of broth plus the 2 pounds of squash. Stir, cover and cook 3-4 hours or until squash is very tender.
  3. Remove bay leaves from mixture. Using an immersion blender, liquify the squash to create a smooth sauce. Stir in heavy cream and parmesan cheese. Taste and adjust seasoning to your liking. Sauce should be slightly sweet because of the squash. Toss with cooked pasta and serve with extra cheese.

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  1. This sounds so good! I need to make a trip to Costco soon so I’ll have to add butternut squash to the list and make this!

    Reply
  2. I can’t find the recipe for Creamy Tomato Basil Tortellini soup, when I go to the page you suggest it said it’s not in service…Thank you…Bonnie

    Reply
  3. Glad u posted this. Saw something similar other day with alot more dairy. What is that strange pasta however?

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  4. Going to try this in my Dutch Oven. What do you think?

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  5. This sounds incredibly delicious! It’s cool and rainy here today, and I can’t think of a more appropriate dish for such a day than this!

    Reply
  6. I have a bit of a hard time leaving my fam for more than a few days, too…and I’m not pregnant so totally understand!

    Love this alfredo and such a great use for butternut squash. Those noodles are so cute, too!

    Reply
  7. What kind of immersion blender do you have? I had one for many, many years, it just kicked the bucket. I am not sure which way to go for a new one. What brand do you have and how does it work for you? I want something that is going to last. The recipe sounds wonderful.

    Reply
  8. Oh my gosh I’m craving this! I love how “fall flavored” and cozy this is. 🙂 I’ve been obsessed with my crockpot lately, so this is definitely going on the list! 🙂

    Reply
  9. Mmm, does this ever look good! I love easy crockpot recipes like this.

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  10. This sounds so divine and perfect for fall. I used to live in Portland for many years. Visited recently and had forgotten how gloriously green it is (it was mid-May). Rained every day I was there for a week! Was eager to get back home after that!

    Reply
  11. what can I substitute for white wine? thanks

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  12. try this

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  13. where did you find your pasta?!! i love it!

    Reply
  14. This looks heavenly! What kind of pasta did you use?

    Reply