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.
Servings 4 Servings
Calories 520kcal
Ingredients
- 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