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Creamy Pumpkin Alfredo with Roasted Butternut Squash and Turkey | Kita Roberts GirlCarnivore.com

Creamy Pumpkin Alfredo with Roasted Butternut Squash and Turkey


  • 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
  • teas freshly grated nutmeg
  • Freshly grated Parmesan cheese for topping if desired


  • 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.
  • 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 while everything comes together.
  • 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.
  • Toss the pasta with the pumpkin alfredo sauce and stir in the butternut squash and turkey.
  • Divide onto dishes and season with a touch of freshly grated nutmeg, crispy sage, and parmesan cheese. Serve.