Creamy Butternut Squash Alfredo Pasta permeated with fresh sage and thyme then perfected with a garnish of salty bacon on top! This fall recipe is silky smooth, luscious, healthy and absolutely addicting.
In this world appearance is everything. The way you look, what you wear, the people you know, how successful you are, how healthy you are, what school you went to, how well your kids are doing in school or athletics. The list goes on.
We live in a society that bases your worth on performance.
We judge ourselves and measure our success according to what society says is success. If we ‘measure up’ then there is a sense of pride because we think we are better than other people who don’t ‘measure up.’ If we ‘don’t measure up’ then there is a sense of unworthiness or shame.
Both of these are destructive.
Why am I talking about this? Because this week God has rocked my world and showed me an ugly side that I didn’t like seeing. My pride.
This past week I have been in the rut of comparison, especially as it relates to my blog. I compare myself to other people, sometimes to more successful people (which then makes me feel unworthy) so I switch to less successful to make myself feel better. I drop names of people that I know or am friends with who I know are “more successful” as a way to puff myself up. I talk about my own success or fluff things to make them seem bigger than they are. If I don’t feel like I measure up I try harder, spend more time diving into work, become obsessed with success, and push everything else out of the way. Even as I write this I’m sick to my stomach, it’s scary to lay the ugly stuff down on the internet… but so easy to lay the happy stuff. We all want to “look good” in front of other people … PRIDE … but let’s lay that down and be real! Take the mask off and talk about the things worth talking about!
It’s so easy to compare. To look at other peoples lives and say, “oh I’m doing better than that” ahem.. pride … or “wow they really have it all together, I need to pick it up.” Ahem… performance!
It’s exhausting, never ending, and honestly pretty ugly behavior. As I was praying about it and asking the Lord what he had to say about my pride I heard the words. Live your identity. My identity first and foremost is “beloved daughter,” that is what he calls me. I find peace in that. No striving. No success or failure because God told me what I am, a daughter of his. No comparison, just being. There is Freedom. Beauty. Joy. Peace. Rest. That is how I want to live.
Thanks for listening. Just some thoughts I had throughout the week that I wanted to share with you. I hope it challenges and encourages you at the same time.
Now, on to this delicious fall recipe, with this seductive tasting Butternut Squash! MMMMmmmm…
One of my favorite squashes to have in the fall is definitely butternut squash. It is sweet, creamy, and slightly nutty. Which is why it is the perfect vehicle for a creamy Alfredo type sauce, I don’t know why I didn’t think of this until just now! This Butternut Squash Alfredo Pasta has fresh sage and thyme permeated throughout the sauce and is made even creamier with a touch of milk then blended together until it is silky smooth. To cut through some of the sweetness of the squash I finished this dish with a bit of crunchy bacon on top, the sweet salty combo and luscious flavors of this pasta will seriously leave you wanting more after every bite.
It is the perfect recipe to devour this fall. The best part is it takes only 30 minutes to make and is gluten free. I cannot wait to hear what you think of this pasta recipe! Bon Appetite my friends!Print
- 4 strips of applewood bacon
- 2 tablespoons butter
- 1 cup diced red onion
- 1 garlic clove
- 3 cups butternut squash cubes
- 1 cup low sodium chicken stock
- 1 1/2 tablespoon diced fresh sage
- 1 1/2 tablespoon diced fresh thyme
- 1 cup 2% milk
- salt to taste
- 2 lb. gluten free pasta (I used quinoa pasta)
- In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
- Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
- When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
- In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
- Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
- Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!
- Serving Size: 1 1/2 cups
- Calories: 407
- Sugar: 6 g
- Sodium: 234 mg
- Fat: 9 g
- Carbohydrates: 83 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!