Description
Butternut squash fettuccine alfredo is the perfect autumn comfort dish, blending earthy, roasted butternut squash into a velvety, golden sauce that coats al dente pasta. This vegetable-forward twist on a classic alfredo uses caramelized squash, aromatic garlic, and premium Parmesan for a rich, nourishing experience. It is a beautiful, vibrant meal that brings warmth to your table, offering a lighter yet deeply satisfying alternative to traditional heavy cream sauces without any compromise on flavor or indulgence.
Ingredients
3 cups 1-inch cubed butternut squash (peeled)
3 cloves garlic (smashed)
1 tablespoon olive oil
1/2 cup vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
12 ounces fettuccine pasta
1/4 teaspoon nutmeg
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes and smashed garlic with olive oil, salt, and pepper on a baking sheet; roast for 25-30 minutes until tender and caramelized.
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; reserve 1/2 cup of pasta water.
Transfer roasted squash and garlic to a blender, adding the vegetable broth, and puree until completely smooth.
Pour the puree into a large skillet over medium heat and stir in the heavy cream and grated Parmesan.
Simmer the sauce gently until thickened, stirring in the nutmeg and adjusting seasoning with salt and pepper.
Add the cooked pasta to the skillet, tossing well with the sauce and a splash of reserved pasta water if needed to reach desired consistency.
Serve hot, garnished with fresh parsley.
Notes
For a lower calorie version, swap heavy cream for half-and-half or a mix of Greek yogurt. Ensure you reserve some pasta water to help the sauce emulsify and cling to the noodles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg