Butternut Squash Fettuccine Alfredo is a creamy and delicious pasta dish that is both comforting and nutritious. It combines the sweetness of roasted butternut squash with the rich flavors of Alfredo sauce. This recipe is perfect for a cozy dinner or a special occasion.
Why make this recipe
This recipe is a great way to enjoy the seasonal goodness of butternut squash. It offers a healthy alternative to traditional Alfredo sauces, making it a delightful dish for both vegetarians and anyone looking for something different. Plus, it’s simple to make and full of flavor, making it a perfect weeknight meal that the whole family will love.
How to make Butternut Squash Fettuccine Alfredo
Ingredients
- 1 medium butternut squash, roasted
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup grated parmesan cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a blender, combine the roasted butternut squash, garlic, heavy cream, and broth, then blend until smooth.
- In a large skillet over medium heat, pour in the squash sauce and bring to a simmer. Stir in the parmesan cheese until melted.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley if desired.
How to serve Butternut Squash Fettuccine Alfredo
Serve this dish warm, straight from the skillet. You can top it with extra parmesan cheese and some freshly chopped parsley for a nice touch. This dish pairs well with a side salad or garlic bread for a complete meal.
How to store Butternut Squash Fettuccine Alfredo
To store leftover Butternut Squash Fettuccine Alfredo, place it in an airtight container and keep it in the refrigerator. It’s best enjoyed within 3-4 days. To reheat, warm it on the stove over low heat or microwave it in short intervals until heated through. You might need to add a splash of cream or broth to loosen the sauce.
Tips to make Butternut Squash Fettuccine Alfredo
- Roast the butternut squash until it’s caramelized for a deeper flavor.
- Use fresh parmesan cheese instead of pre-grated for the best melting quality.
- Don’t overcook the fettuccine; it should be firm (al dente) so it holds up in the sauce.
- Adjust the thickness of the sauce by adding more or less broth.
Variation
For a vegan version, you can substitute the heavy cream with a non-dairy milk and use nutritional yeast in place of parmesan cheese. Also, choose a plant-based broth to keep it completely vegan.
FAQs
Q: Can I freeze Butternut Squash Fettuccine Alfredo?
A: Yes, you can freeze the sauce separately from the pasta. When ready to eat, thaw the sauce and heat it up before combining with freshly cooked pasta.
Q: What can I use instead of fettuccine?
A: You can substitute fettuccine with other pasta types like penne, spaghetti, or even gluten-free pasta.
Q: Can I add protein to this dish?
A: Yes! You can add grilled chicken, shrimp, or even crispy bacon for added protein and flavor.
Butternut Squash Fettuccine Alfredo
Ingredients
Pasta and sauce ingredients
- 1 medium butternut squash, roasted
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup grated parmesan cheese Use fresh for best melting quality.
- 8 oz fettuccine pasta Cook according to package instructions.
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking the pasta
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Making the sauce
- In a blender, combine the roasted butternut squash, garlic, heavy cream, and broth, then blend until smooth.
- In a large skillet over medium heat, pour in the squash sauce and bring to a simmer.
- Stir in the parmesan cheese until melted.
Combining and serving
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley if desired.