Butternut Squash Alfredo: A Creamy Fall Pasta Delight!
A creamy and delicious pasta dish made with butternut squash, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Roasting and Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- Cook the fettuccine according to package instructions; drain and set aside.
- In a large skillet, sauté the minced garlic until fragrant.
- Add the roasted butternut squash and vegetable broth to the skillet, and simmer for 5 minutes.
- Blend the mixture until smooth, then stir in the heavy cream and nutmeg.
- Add the cooked fettuccine to the sauce, tossing to coat.
- Serve with grated Parmesan cheese on top.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust the seasoning according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg