Copycat Trader Joe’s autumnal Alfredo sauce combines all the best flavors of fall. Butternut squash and pumpkin puree form the creamiest and easiest autumnal Alfredo sauce perfect for linguine or fettuccine noodles.

This time of year Trader Joe’s explodes into one giant pumpkin spice bomb. Pumpkin things as far as the eye can see.

You might feel some pressure to buy a seasonal sauce or snack cookie or spice blend or even an autumnal candle. (PS isn’t autumnal like the best word ever?)

I am here to tell you to resist the urge to buy all the things pumpkin!

If you learned anything from my last recipe post for roasted peppers, it is that I am all for homemade versions of things.

So, go to the store, check out all the new items, and then get inspired to get in the kitchen at home and cook. It is easy. This homemade version of their autumnal Alfredo uses frozen chopped butternut squash and canned pumpkin puree, which is a giant time saver.

In the time it takes to boil some salty water and either fettuccine or linguine noodles, you can make the creamiest seasonal sauce.

This is just another recipe which Mike looks at and scrunches up his nose then asks, “Is there pumpkin in here?” Torturing my fall-hater husband is the main reason to my existence this time of year.

What a poor guy, right? Tortured by his wife’s home cooking. Some should be so lucky!

Pumpkin is good for you, though! I am just looking out for him. Pumpkin is considered heart healthy. It has potassium, fiber, and vitamin C. If I can make an Alfredo sauce healthier and still keep that creamy indulgent quality, why not?

Don’t even get me going on butternut squash.

Squash is great for bone health, the nervous system, and the immune system.

The more random fall veggies I add to things is just signs of how much I love my family and am watching out for them.

I get to be a little basic, and they eat slightly healthier.

Win. Win.

Autumnal Alfredo Sauce

Yield: about 16 oz

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Seasonal autumnal alfredo made with butternut squash, pumpkin, cream, and lots of parmesan cheese.

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Ingredients

• 4 tbsp unsalted butter
• 12 oz frozen chopped butternut squash, thawed
• 1/2 cup canned pumpkin puree
• 1 cup heavy cream
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt and pepper to taste
• 16 oz fettuccine or linguine noodles
• 1/2 cup reserved pasta water
• 1 3/4 cups finely grated parmesan cheese

Instructions

1. Bring a large pot of heavily salted water to a boil.
2. While the water comes to a boil, melt the butter in a large saucepan over medium heat.
3. Once the butter melts, add butternut squash to the saucepan. Heat through for about 5 minutes.
4. Mix in the pumpkin puree, salt, pepper, garlic powder, and onion powder.
5. Drop your pasta into the boiling salted water. Slightly undercook the pasta by 2 minutes because we are going to finish cooking it in the sauce.
6. Reduce the heat under the saucepan to medium/low and slowly add in the heavy cream. Use an immersion blender to puree the sauce until smooth. Adjust salt and pepper to taste.
7. Remove the noodles from the boiling water with tongs and transfer them to the sauce.
8. Once all the noodles have been transferred to the sauce, mix in the pasta water and the parmesan cheese. Toss with tongs to combine and cook for 2-3 minutes.

Notes

Like any creamy pasta, it is best served and eaten the same day. If you want to reheat the next day, add a bit of water or stock to the pasta before you either heat it in the microwave or in a saucepan over low heat.