Butternut squash lends its silky texture to this classic dish, allowing you to cut the cream and butter with no sacrifice of flavor. It comes together quickly, so you can even enjoy it on a weeknight.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter, cut into small pieces
- 1 pound butternut squash, cubed (about 4 cups total)
- 1/2 teaspoon freshly grated nutmeg, plus more for serving
- Kosher salt
- 1 pound fettuccine
- 2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving
Instructions
- Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 540 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 62 mg |
| Sodium | 481 mg |
| Serving Size | 1 of 6 servings |
| Calories | 540 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 62 mg |
| Sodium | 481 mg |
Reviews
Subbed ½ and ½ for the cream and water, added a couple cloves of garlic and garnished with fried sage. Solid Alfredo swap.
Was completely bland. If it wasn’t for the sausage I added, it would have been almost inedible.
Delicious and very easy. Made it exactly as written except I didn’t use “fresh” nutmeg. Didn’t need to add any pasta water. Creamy. Served with roasted butternut squash since I had some left over and roasted brussel sprouts. Served parmigiana cheese in the side instead of adding to the sauce because some family members can’t have it. Definitely will make again.
Delicious. Fast. Easy! Used chicken btb, and it was very flavorful. Creamy goodness. I’m a fan…
Lacks flavor. Wouldn’t make again.
Followed directions as written. Came out silky and delicious
Now a family favorite! Used Zucchini Noodles. So Delicious
I added my spin to it. I roasted walnuts, put them aside, then made a garlic sage butter in a small pan. I added it to the fettuccine as the butternut squash was simmering. I didn’t have nutmeg so I added cinnamon with a dash of cloves. Topped the meal off with pepper. Yum!
Bland? BLAND?!?! Are you tasting and adjusting seasonings? Sheesh! This recipe needs 2 things added to it…plenty of fresh cracked pepper and some fresh sage. I added 3 sage leaves to the squash as it was cooking and then fished them out before putting it in the Vitamix to make a smooth sauce. Too thick? Add more pasta water. PEOPLE…use your brains. No recipe is perfect for all of us…that’s why we should taste and adjust.
This is a quick & easy weeknight meal. I used pre-packaged fresh squash. It was in spaghetti strands and took 13 minutes to become soft. I’m going to sauté / brown some bulk turkey sausage to add some protein to this dish. I loved it!
So delicious!