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
- 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
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.
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