Fall Alfredo


  • Babes On Broad Roasted Garlic Alfredo Sauce
    • 3 bulbs garlic
    • 2 TB Olive Oil
    • 1/4c chicken broth
    • 1 pint of cream
    • 1/4c parmesan
  • 2c butternut squash
  • 1c of pancetta
  • 1 bag of spinach
  • 1 lb of pasta
  • Optional – 4 chicken breasts to serve with pasta for extra protein.


  1. Preheat oven to 350. Chop the tops off the 3 bulbs of garlic and place in tinfoil. Drizzle 1 TB of olive oil, wrap and roast in oven for 1 hour.
  2. Chop butternut squash, place on baking sheet and roast for 30 minutes.
  3. Boil water and cook pasta while making the sauce.
  4. In a large pan, heat remaining olive oil. When garlic is finished add to pan. Add in chicken broth.
  5. Add butternut squash and pancetta, cover and simmer for 2 minutes.
  6. Add in cream and let heat for about 3 minutes mixing often. Add parmesan and stir to combine. Cover and simmer for 5 minutes.
  7. Add pasta, stir to combine. Add in spinach, stir, and cover for another 5-8 minutes.

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