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Butternut Squash Fettuccine Alfredo
Serves 6 |
A lighter and unique twist on the original.
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Ingredients:
| 3 cups cubed butternut squash |
| 3 cloves garlic, smashed |
| 1 1/2 tablespoons olive oil |
| Kosher salt, to taste |
| Ground black pepper, to taste |
| 3/4 cup heavy cream |
| 1/2 cup vegetable broth |
| 1/4 teaspoon ground nutmeg |
| 1/2 cup grated parmesan cheese, more for serving |
| 1 lb fettuccine noodles |
| 2 tablespoons finely chopped fresh parsley leaves |
Directions:
- Preheat the oven to 425°F.
- Place the cubed squash in a mixing bowl. Drizzle the olive oil over top and sprinkle with garlic, salt, and pepper. Toss until mixed. Transfer the mixture to a rimmed baking sheet. Place the baking sheet in the oven. Roast the squash for 15 minutes. Flip and return to the oven to roast for an additional 15 minutes. Remove from the oven and let cool for 10 minutes.
- Transfer the squash to a blender or food processor. Pour in the heavy cream, vegetable broth, nutmeg, and parmesan cheese. Pulse until smooth.
- Cook the fettuccine according to the package directions. Drain the water and return the pasta to the pot.
- Pour the sauce over the fettuccine and stir to mix over low heat.
- Spoon the pasta onto the serving plates. Garnish with the parsley and more Parmesan. Enjoy!
| Main Ingredient: | Pasta, Butternut Squash |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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