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Butternut Squash Alfredo With Duck Cherry Sausage

Butternut Squash Alfredo

This is a great light recipe when you’re not quite ready to say “goodbye” to summer but excited to say “hello” to fall!

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 tablespoons extra virgin olive oil
  • 1 cup diced red onion
  • 1 garlic clove
  • 3 cups cubed butternut squash
  • 1 cup low-sodium chicken or vegetable stock
  • 1 ½ tablespoons fresh diced sage
  • 1 ½ tablespoons fresh diced thyme
  • 1 pound uncooked pasta
  • 1 cup low-fat coconut milk
  • Salt to taste
  • 1 package of Pelleh Poultry duck cherry sausage


1. Add evoo and red onion to a sauté pan. Cook until slightly soft, 1 to 2 minutes.

2. Add garlic and sauté for 30 seconds. Add butternut squash, stock, sage, and thyme. Stir and cover. Cook until butternut squash is fork tender, 8 to 10 minutes. 

3. While squash is cooking, bring a large pot of water to a boil. Add pasta and cook, 8 to 10 minutes, drain and place in a large serving bowl.

4. When squash is tender, add everything into a food processor along with the coconut milk and salt to taste. Puree until smooth.

5. In the meantime, heat a small skillet to medium-high heat and add duck cherry sausages. You can put them into the oven if you prefer, but I just heat them up. Cook 4 to 5 minutes.

6. When pasta is done and butternut squash alfredo is smooth, add alfredo to pasta and lightly toss. Slice sausages and serve on top of pasta.

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