Crockpot Butternut Squash Alfredo

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Butternut Squash Alfredo

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:

Butternut Squash Alfredo in the crockpot
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!

Butternut Squash Alfredo in the crockpot

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

Butternut Squash Alfredo in the crockpot blended

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.

Butternut Squash Alfredo

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

Butternut Squash Alfredo

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!

Crockpot Butternut Squash Alfredo

Butternut squash alfredo is a delicious and simple dinner, with all the flavors of the season and with the slow-cooked convenience of your crockpot.

servings 6 servings
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins

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 broth 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

Instructions

  • Preheat crockpot to high.
  • 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.
  • 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.

Nutrition

Calories: 658kcal | Carbohydrates: 107g | Protein: 21g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 470mg | Potassium: 921mg | Fiber: 7g | Sugar: 8g | Vitamin A: 16553IU | Vitamin C: 39mg | Calcium: 215mg | Iron: 3mg
Course: Dinner
Cuisine: Italian
Keyword: crockpot, Squash Alfredo
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19 Responses
  1. Bonita Siberry

    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

  2. Becki

    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!

  3. Marjory Betchkal

    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.

  4. Jennifer @ Show Me the Yummy

    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! 🙂

  5. Rand

    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!

  6. One Month of Crockpot Meals | Lauren's Latest

    […] Crockpot Butternut Squash Alfredo – a tasty, vegetarian option that is so creamy! Just delicious with extra parmesan cheese and black pepper. […]

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