Butternut Squash Alfredo: Creamy, Nutty, and Delicious

Rich and creamy fettuccine Alfredo is a beloved dish for a reason, but why not switch things up a bit? This recipe is a blend of roasted butternut squash with cream and Parmesan cheese. It is a smooth Alfredo sauce that perfectly clings to the al dente pasta.

Butternut Squash Fettuccine AlfredoPhoto byThe Kitch via Pinterest

The butternut squash, paired with garlic roasted right alongside it, brings a nutty, earthy flavor to the sauce, adding a depth that the traditional version sometimes misses. A sprinkle of chopped parsley on top before serving gives it a nice fresh touch, making this bowl of comfort even more inviting. This is one pasta dish you'll will want to make this season.

Ingredients you will need:

• 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
• 3 cloves garlic, smashed
• 1 1/2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• Pinch ground nutmeg
• 1 pound dry fettuccine
• 2 tablespoons finely chopped fresh parsley leaves

How to make this pasta dish:

Set your oven rack to the center and preheat it to 425°F. In a big bowl, mix the cubed squash with garlic and olive oil, then season it with ½ teaspoon of salt and pepper. Spread the mixture out on a rimmed baking sheet in a single layer. Roast it for about 30 minutes, stirring once halfway through, until it’s tender and caramelized.

Once the squash is done, take it out of the oven and let it cool for 10 minutes. Then, put the squash and garlic into a blender or food processor. Add the remaining salt, cream, broth, cheese, and nutmeg, and blend until smooth, which should take about a minute.

Boil a large pot of salted water. Add in the fettuccine and cook it until it’s al dente, which should take around 10 minutes or follow the package directions. Save ½ cup of the pasta water, then drain the rest. Put the pasta back in the pot.

Stir in the butternut squash sauce and mix it with the pasta over low heat. If it seems too thick, add some of the reserved pasta water a tablespoon at a time until it’s just right. Top it off with parsley and extra Parmesan, then serve it up hot!

This Recipe was created by the Kitchn.

Recipe Reviews:

Made this for dinner tonight- it was delicious and will be cooking it again this fall. Creamy garlicky goodness!

I made the sauce ahead of time which turned out really thick- so I included much more than half a cup of stock.
Thanks for the recipe! - The Kitchn User

Had this tonight and we both liked it. Turned the heat down to 350 degrees. Thanks! - The Kitchn User

I steam the squash with a sprig or two of thyme and rosemary using my instant pot. It’s much faster, the squash is easy to scoop out of the skin into a blender, and I can have the whole dish on the table in 30min this way. Just saute the garlic in a small skillet and then add to the blender. My toddler loves this, so it’s an easy way to add more variety to her love of pasta. Thanks! - The Kitchn User