SKINNY Butternut Squash Alfredo


Serving Size: 4-6


  • 1 medium butternut squash

  • 2 Tbsp olive oil

  • 6 slices nitrate Free bacon

  • 1/2 medium yellow onion

  • 1 large carrot

  • 1 cup water

  • 2 Tbsp better than chicken bullion base

  • 2 garlic cloves diced

  • 1 tsp dried parsley

  • 1 Tbsp all purpose seasoning

  • 1/2 cup unsweetened plain almond Milk

  • 3/4 cup shredded cheddar cheese

  • Pink Himalayan Salt and pepper to taste.


  1. Preheat oven to 425.

  2. Remove outer skin of squash with knife. Once removed, cut squash in half length wise and use spoon to remove seeds.

  3. Next, cube squash into 1 inch squares and place on greased (non-stick spray) parchment paper lined baking sheet.

  4. Dice carrot and onions, then add to squash.

  5. Drizzle squash mixture with olive oil, diced garlic cloves, parsley, all purpose seasoning, and salt/pepper.

  6. Bake for 40-45  minutes or until squash is tender. Flip squash and vegetables halfway through to ensure equal roasting time.

  7. Meanwhile, cook bacon on stovetop according to package. When bacon is done, set aside and remove bacon from grease. Let cool, then chop into bite size pieces.

  8. Once squash is done, add squash and vegetable mixture to high powered blender or food processor. To mixture, add: water, chicken bullion base, almond milk, cheese and additional salt and pepper to taste.

  9. Pulse, then blend until desired texture and consistency is achieved. For a creamier blend, blend on low/medium for 60 seconds. For a chunkier sauce, blend for 30 seconds. If you prefer your sauce to be thinner, feel free to add more almond milk! 

  10. Pour sauce into serving dish and top with chopped bacon and additional shredded cheese. Serve over organic angel hair or linguine pasta!

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