Description
Creamy, comforting, and packed with fall flavor, this Butternut Squash Fettuccine Alfredo blends roasted squash with parmesan and garlic for a velvety pasta dish you’ll crave all season long.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 cup vegetable broth
- 1 cup milk (whole or plant-based)
- 3/4 cup parmesan cheese, finely grated
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash and garlic with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for about 25 minutes until the squash is soft and slightly caramelized.
- Meanwhile, cook the fettuccine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Transfer roasted squash and garlic to a blender. Add vegetable broth, milk, butter, and half the parmesan. Blend until smooth and creamy.
- Pour the sauce into a skillet and warm it over medium heat. Add cooked pasta and toss to coat, adding reserved pasta water as needed.
- Stir in the remaining parmesan and adjust seasoning to taste.
- Serve warm with extra parmesan or fresh herbs on top if desired.
Notes
- Reserve pasta water to help create a smooth, clingy sauce.
- Use freshly grated parmesan for the best flavor and texture.
- The sauce can be made ahead and stored for up to 3 days in the fridge.
- Freeze extra sauce in portions for quick future meals.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Keywords: butternut squash alfredo, fall pasta recipe, vegetarian pasta, creamy squash fettuccine