Butternut Squash Alfredo Sauce

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.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Author: Carlee

Ingredients

1 pound butternut squash cubed (approximately 4 cups)
¾ cup heavy cream
3 Tablespoons unsalted butter
½ teaspoon freshly grated nutmeg
¼ teaspoon ground black pepper
½ teaspoon garlic powder
Kosher salt to taste
1 pound fettuccine
1 cup freshly grated parmesan

Instructions

Add the 1 pound butternut squash, ¾ cup heavy cream, 3 Tablespoons unsalted 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 ½ teaspoon freshly grated nutmeg, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper and a pinch or two of salt.
In the meantime, cook the 1 pound 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 1 cup freshly grated 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.

Nutrition

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