Description
Indulge in the creamy, comforting flavors of Butternut Squash Alfredo Pasta, a dish that perfectly marries the richness of alfredo sauce with the natural sweetness of roasted butternut squash. This delightful recipe transforms simple ingredients into a luxurious meal, making it ideal for cozy dinners or special occasions. Picture perfectly cooked pasta enveloped in a velvety sauce, accented by hints of garlic and nutmeg, and finished with a sprinkle of Parmesan. It’s a dish that not only satisfies your cravings but also brings warmth and joy to your table. Perfect for both vegetarians and pasta lovers alike, this dish is a celebration of autumn flavors that you won’t want to miss!
Ingredients
For the Butternut Squash Alfredo Sauce
- 1 medium butternut squash (about 2–3 cups cubed): The star of the dish, providing sweetness and creaminess.
- 2 tablespoons olive oil: For roasting the squash and adding flavor.
- 3 cloves garlic, minced: Adds aromatic depth to the sauce.
- 1 cup vegetable broth: To help blend the sauce and add flavor.
- 1 cup heavy cream: For a rich, creamy texture.
- ½ cup grated Parmesan cheese: Adds a salty, nutty flavor.
- Salt and pepper to taste: Essential for seasoning.
- A pinch of nutmeg: Enhances the sweetness of the squash and adds warmth.
For the Pasta
- 12 ounces fettuccine or your choice of pasta: The base for the Alfredo sauce.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
Instructions
STEP 1: ROAST THE BUTTERNUT SQUASH
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork. Allow it to cool slightly, then scoop out the flesh into a bowl.
STEP 2: COOK THE PASTA
While the squash is roasting, bring a large pot of salted water to a boil. Add the fettuccine (or your pasta of choice) and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
STEP 3: MAKE THE ALFREDO SAUCE
In a large skillet over medium heat, add a little more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute. Add the roasted butternut squash to the skillet along with the vegetable broth. Stir to combine and let it cook for a couple of minutes to warm through.
STEP 4: BLEND THE SAUCE
Transfer the butternut squash and garlic mixture to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet and stir in the heavy cream, grated Parmesan cheese, salt, pepper, and nutmeg. Let it simmer for a few minutes until heated through and slightly thickened. If the sauce is too thick, you can add some reserved pasta water to achieve your desired consistency.
STEP 5: COMBINE PASTA AND SAUCE
Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the noodles evenly. If the sauce needs to be thinned out, gradually add more reserved pasta water until you reach the desired creaminess.
STEP 6: GARNISH AND SERVE
Once everything is well combined, taste and adjust the seasoning if necessary. Serve the pasta warm, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal
- Fat: 15g
- Carbohydrates: 60g
- Protein: 12g