Creamy Pumpkin Alfredo with Roasted Butternut Squash and Turkey

Ingredients –  2 tbs olive oil –  2 cups butternut squash cubed –  1 jar Prego Alfredo sauce –  ½ cup pumpkin puree –  Salt and pepper –  8 oz fresh pasta –  2 tbs butter –  Fresh sage –  2 cups leftover cooked turkey or chicken cut into bite-sized pieces and heated through –  ⅛ teas freshly grated nutmeg –  Freshly grated Parmesan cheese for topping if desired

Instructions 1. Heat the oven to 425 degrees F. Toss the butternut squash with olive oil and  season with salt and pepper. Arrange on a baking sheet and bake for 25  minutes, stirring once halfway through cook time. 2. Cook the pasta in a large pot of salted water per directions on the package for al dente.

3. Meanwhile,  heat the Prego Alfredo sauce in a pan over medium-low heat. Whisk in  the pumpkin until smooth. Season with salt and pepper if desired. Set  the heat to low while everything comes together.

4. Heat the butter in a small skillet over medium heat until melted. Allow  the butter to cook until light brown and fragrant, 4 to 5 minutes. Place  a few fresh sage leaves in and allow to cook until crispy, 5 to 7  minutes

5. Toss the pasta with the pumpkin alfredo sauce and stir in the butternut squash and turkey.

6. Divide onto dishes and season with a touch of freshly grated nutmeg, crispy sage, and parmesan cheese.  Serve.

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