This creamy and delicious Butternut Squash Pasta made with our delicious Alfredo sauce. The perfect fall flavor of nutmeg, rosemary, butternut squash, and added spinach make it the perfect vegetarian meal.
Begin by roasting the butternut squash. Cut them into 1/2 inch pieces, toss with olive oil, rosemary, and nutmeg and roast in the oven or in the air fryer.
One cup at a time, add in the milk and stir until smooth. Stir over medium heat until it start to thicken. Add in rosemary, nutmeg, and salt and pepper. Stir in the parmesan cheese.