Butternut Squash Fettuccine Alfredo

This Butternut Squash Alfredo combines two things I love, butternut squash and creamy alfredo sauce. The sauce is rich and creamy, with roasted butternut squash, garlic, heavy cream, parmesan cheese, and a pinch of nutmeg.

this recipe

This is easy to make and will get you in the fall mood. This veggie packed alfredo sauce is still rich and creamy and 1000% comforting.

The sauce is easy to make. You start by roasting the butternut squash and garlic in the oven, then blend it with a little bit of cream, water, parmesan cheese, and a pinch of nutmeg.

I adapted this recipe from The Kitchen's recipe. I made this sauce a little lighter, thicker, rescued the serving size and overall calories.

I hope you love this Butternut Squash Fettuccine Alfredo recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

Butternut Squash Fettuccine Alfredo

5 from 1 vote

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 520kcal

Author: Megan

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Ingredients

  

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• ▢ 2- 2 ½ cups butternut squash about 1.5lb, cut into 1inch cubes
• ▢ 4 garlic cloves whole and pealed
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ¼ cup heavy cream
• ▢ 1 cup grated Parmesan cheese plus more for serving
• ▢ Pinch ground nutmeg
• ▢ ¾ pound dry fettuccine

Instructions

• Preheat oven to 400°F.
• Add cubed squash and whole garlic cloves to a large sheet pan. Toss with olive oil and season with ½ teaspoon of salt and ½ teaspoon of pepper. Spread into a single layer. Roast until tender and caramelized, about 30 minutes, flipping once halfway through.
• Remove squash from the oven and let cool for 5 minutes.
• While the Squash cools, cook fettuccine as directed on the packaging once it’s done, drain and set aside.
• Once the squash has cooled, transfer it and the garlic to a blender or food processor. Add the ½ teaspoon of salt, ½ teaspoon of pepper, heavy cream, ⅓ cup of water (or pasta water), Parmesan cheese, and nutmeg. Blend until smooth.
• Add the butternut squash alfredo sauce to the cooked pasta and toss over low heat. If the sauce is too thick, add one tablespoon of water at a time till the pasta is evenly coated with the sauce. Sprinkle with more Parmesan and serve immediately.

Nutrition

Serving: 1Serving | Calories: 520kcal | Carbohydrates: 77g | Protein: 21g | Fat: 17g

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Inspired by The Kitchen's recipe

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