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 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!

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Butternut Squash Alfredo in a blue bowl with extra parmesan cheese on top.

Butternut Squash Fettuccine Alfredo

  • Author: Megan
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x


Units Scale
  • 22 1/2 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
  • 1/4 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • Pinch ground nutmeg
  • 3/4 pound dry fettuccine


  1. Preheat oven to 400°F.
  2. Add cubed squash and whole garlic cloves to a large sheet pan. Toss with olive oil and season with 1/2 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.
  3. Remove squash from the oven and let cool for 5 minutes.
  4. While the Squash cools, cook fettuccine as directed on the packaging once it’s done, drain and set aside.
  5. 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, 1/3 cup of water (or pasta water), Parmesan cheese, and nutmeg. Blend until smooth.
  6. 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.


  • Serving Size: 1 Serving
  • Calories: 520
  • Fat: 17g
  • Carbohydrates: 77g
  • Protein: 21g

Keywords: Butternut Squash Alfredo, Butternut Squash, Alfredo, Fettuccine, Pasta, Fall

Inspired by The Kitchen’s recipe


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