Who would have thought a big butternut squash could be totally transformed into a thick, rich and creamy pasta sauce? Simmered with freshly grated Parmesan cheese, spices and cream, this will be your new go-to pasta sauce during the winter.
Butternut squash are plentiful during the fall and winter months, and while roasting them or adding them to salads is always delicious, why not try something outside the box? I roasted the squash to bring out its natural sweetness and pureed it in a food processor with fresh garlic. Once simmered with cream and Parmesan cheese, this squash turns into something magical and becomes a thick Alfredo sauce perfect for tossing cooked fettuccine into. Serve this up nice and warm, and top with extra grated Parmesan cheese and fresh parsley for a fun spin on Alfredo sauce.
Winter butternut squash fettuccine Alfredo recipe
Thick, rich and creamy, this sauce uses roasted butternut squash as its base, is blended with spices, cream and Parmesan cheese and is then tossed with cooked fettuccine noodles.
Prep time: 15 minutes | Cook time: 1 hour | Inactive time: 10 minutes | Total time: 1 hour 25 minutes
- 1 small butternut squash, cut in half, seeds removed
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to season
- 2 garlic cloves
- 1/2 cup vegetable broth
- 1 cup heavy whipping cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 pound fettuccine pasta
- 1 cup freshly grated Parmesan cheese, plus extra for garnish, if desired
- Fresh parsley, for garnish
- Preheat the oven to 400 degrees F, and line a large baking dish with parchment paper.
- Place the 2 squash halves cut side up into the baking dish.
- Drizzle each half with the olive oil, rub it all over the flesh with your hands, and then season with salt and pepper.
- Roast the squash for about 45 minutes or until it's very soft and starts to caramelize. Remove it from the oven, and allow it to cool for 10 minutes.
- With a spoon, scoop out the flesh of the squash, and place it into a food processor or high-speed blender.
- Add the garlic and vegetable broth, blend until very smooth, and set it aside.
- Bring a large pot of salted water to a boil. Add in the fettuccine, and cook as directed on the package.
- Drain the noodles, and set them aside. To the pot, add the squash mixture and the heavy cream. Bring to a simmer over medium heat, and cook for 10 minutes.
- Add the cooked fettuccine to the pot, and toss the noodles to evenly coat.
- Just before serving, toss in the Parmesan cheese, and lightly toss the pasta again.
- Divide among serving plates, and garnish with fresh parsley and extra Parmesan, if desired.
More recipes using squash
Lasagna-stuffed spaghetti squash
Chicken, squash and quinoa stir-fry
Mashed butternut squash with bacon and shallots