This Thanksgiving, we’re grateful for the creativity and care Executive Chef Jillian Lane brings to every dish—especially her Butternut Squash Alfredo. It’s a seasonal twist on a classic that brings warmth and comfort to the table, reminding us that tradition can be reimagined in the most satisfying ways. Thank you, Chef Jillian, for making every bite count.
Butternut Squash Alfredo
Celebrate Thanksgiving with a comforting twist—Executive Chef Jillian Lane’s Butternut Squash Alfredo brings seasonal flavor to a timeless favorite.
Equipment
- Medium stock pot (for cream sauce)
- High-sided skillet (for squash mixture)
- Large pot (for boiling pasta)
- Wooden spoon (for stirring and deglazing)
- Immersion blender or high-powered blender (for pureeing sauce)
- Cheese grater (for fontina and pecorino-Romano)
- Measuring cups and spoons
- Colander (for draining pasta)
Ingredients
- 2 small or 1 medium butternut squash. approx 4 cups peeled, seeded and small diced
- 3 med shallots sliced into thin rounds
- 4 Tbsp. extra virgin olive oil divided
- 6-8 fresh sage leaves
- ¼ tsp kosher salt
- 8 oz Pancetta diced
- 3 C heavy whipping cream
- 3 oz fontina cheese grated
- ¼ C Sherry
- ½ tsp. cardamom
- ½ tsp. cinnamon
- 1 tsp. smoked paprika
- ½ tsp. white pepper
- Pecorino Romano for garnish
- 1 lb linguini
Instructions
Prepare the Cream Sauce
- In a medium-sized stock pot, add the heavy cream and heat over medium-high until it reaches a low simmer. Reduce the heat to medium-low and allow the cream to thicken and reduce slightly, stirring often for about 30 minutes.
- Important: Do not let the cream scald or boil over.
- Once thickened, add the grated Fontina cheese and stir until fully incorporated. Reduce the heat to low and keep warm.
Cook the Pancetta and Vegetables
- In a high-sided skillet, warm the extra virgin olive oil (EVOO) over medium heat. Add the pancetta and cook until crisp. Remove with a slotted spoon and set aside.
- In the same pan, add the shallots and cook until lightly caramelized. Add the additional 2 tablespoons of EVOO, then stir in the sage leaves and diced butternut squash.
- Increase the heat to medium-high and cook, stirring occasionally, until the squash is tender—about 25–30 minutes.
- Add the spices and stir to coat the squash, cooking for an additional 5 minutes.
- Deglaze the pan with sherry, using a wooden spoon to scrape up any browned bits from the bottom.
Blend the Sauce
- Once the squash is fork-tender, add the cream sauce to the pan and stir well.
- Use an immersion blender to blend the mixture until smooth. Alternatively, you can use a Vitamix or high-powered blender.
- Season with salt and pepper to taste.
- Tip: If the sauce cools and thickens too much, reheat it in a stock pot with a splash of vegetable stock to loosen it.
Cook the Pasta and Assemble
- Cook linguini according to package directions.
- Toss the cooked pasta with the butternut cream sauce.
- Top with the crisp pancetta, freshly grated Pecorino Romano, and a fresh sage leaf for garnish.
Tried this recipe?Let us know how it was!
