Creamy Pumpkin Alfredo with Roasted Butternut Squash and Turkey

This recipe for Creamy Pumpkin Alfredo with Roasted Butternut Squash is an easy way to impress some friends, plus the Alfredo sauce gives you delicious flavor!


- cubed butternut squash - olive oil - alfredo sauce - pumpkin puree - salt and pepper - fresh pasta - butter - sage - turkey or chicken

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.

Cook the pasta in a large pot of salted water per directions on the package for al dente.

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.

Place a few fresh sage leaves in a skillet with brown butter and allow to cook until crispy, 5 to 7 minutes. 

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

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