This easy recipe for creamy butternut squash pasta is made from simple ingredients and tastes amazing. It is one of our favorite ways to enjoy fall flavors with a fun mix of butternut sauce and delicious pasta.
Add the squash, heavy cream, butter and ¾ cup of water to a large saucepan, bring to a boil. Reduce to simmer and let cook until the squash is tender enough to be broken with a fork.
Add to blender or use an immersion blender to puree until creamy and smooth. Add the nutmeg, garlic, pepper and kosher salt.
In the meantime, cook the fettuccine in a large pot of salted water to al dente according to the package instructions. Before straining, reserve about ¾ cup of the pasta water.
Add the strained pasta and parmesan to the pureed squash mixture and stir until well coated. If you need to thin the sauce, add the reserved pasta water a little bit at a time.
Sprinkle nutmeg and parmesan on pasta before serving if desired.