Description

Craving a rich, comforting pasta with a fall twist? Butternut Squash Alfredo Pasta transforms classic Alfredo into a seasonal delight with sweet, creamy butternut squash, nutmeg, and Parmesan, all coating tender fettuccine.

Ingredients

Scale

Butternut Squash Alfredo Pasta uses simple, wholesome ingredients for a rich, seasonal result. Here’s what you’ll need for 4-6 servings:

¾ cup heavy cream: Creates a rich, velvety base.
3 tablespoons unsalted butter, cut into small pieces: Adds richness and smoothness.
1 pound butternut squash, cubed (about 4 cups): Provides sweet, creamy texture.
½ teaspoon freshly grated nutmeg, plus more for serving: Adds warm, autumnal flavor.
Kosher salt: Seasons the dish to taste.
1 pound fettuccine: Long, flat pasta perfect for creamy sauce.
2 ounces freshly grated Parmesan (about ¾ cup), plus more for serving: Contributes nutty, savory depth.

Why These Ingredients Matter

Butternut Squash: Blends into a creamy, sweet sauce that lightens the traditional Alfredo.
Heavy Cream and Butter: Provide richness and a silky texture.
Nutmeg: Enhances the squash with warm, cozy spice.
Fettuccine and Parmesan: Classic pasta and cheese for a comforting, savory finish.

Substitutions and Variations

Heavy Cream: Swap with half-and-half, coconut milk, or cashew cream for lighter or dairy-free options.
Butter: Replace with plant-based butter or olive oil for dairy-free.
Butternut Squash: Use pumpkin, acorn squash, or canned pumpkin puree (about 2 cups).
Nutmeg: Substitute with ¼ teaspoon ground cinnamon or pumpkin pie spice.
Fettuccine: Swap with linguine, tagliatelle, or gluten-free pasta.
Parmesan: Replace with Pecorino Romano or nutritional yeast for vegan.
Gluten-Free: Use gluten-free fettuccine and confirm all ingredients are gluten-free.
Flavor Variations:
- Spicy Alfredo: Add ¼ teaspoon red pepper flakes to the sauce.
- Herb-Infused Alfredo: Stir in 1 tablespoon chopped fresh sage or thyme with the nutmeg.
- Cheesy Alfredo: Add ¼ cup grated mozzarella or fontina with the Parmesan.
- Vegan Alfredo: Use plant-based cream, butter, and nutritional yeast.
- Protein-Packed Alfredo: Add 1 cup cooked, shredded chicken or sautéed shrimp when tossing pasta.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ¾ cup heavy cream, 3 tablespoons butter, 1 pound butternut squash, ½ teaspoon nutmeg, kosher salt, 1 pound fettuccine, 2 ounces Parmesan.
Peel, seed, and cube butternut squash into 1-inch pieces; grate Parmesan if not pre-grated.

Tip: Use pre-cut butternut squash to save time; ensure cubes are uniform for even cooking.

Step 2: Cook Squash Sauce

In a medium saucepan, combine ¾ cup heavy cream, 3 tablespoons butter, 1 pound cubed butternut squash, and ¾ cup water.
Bring to a boil over medium heat, then reduce to a simmer.
Cook until squash is tender when poked with a fork, about 15 minutes.

Tip: Stir occasionally to prevent sticking; check squash at 12 minutes to avoid overcooking.

Step 3: Blend Sauce

Using an immersion blender, puree the squash mixture until super creamy and smooth, 3-5 minutes.
Season with ½ teaspoon freshly grated nutmeg and 1 teaspoon kosher salt.

Tip: Blend thoroughly for a velvety texture; let cool slightly if using a regular blender to avoid splattering.

Step 4: Cook Pasta

Bring a large pot of salted water to a boil.
Add 1 pound fettuccine; cook until al dente according to package directions (typically 8-10 minutes).
Reserve ½ cup starchy pasta water, then drain the pasta.

Tip: Taste pasta for doneness; reserve extra pasta water in case more is needed to adjust sauce.

Step 5: Combine and Toss

Stir drained fettuccine and 2 ounces grated Parmesan into the squash sauce; toss until well coated.
Add reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.

Tip: Toss gently to coat pasta evenly; adjust sauce consistency to your preference.

Step 6: Serve

Serve hot, about 1 ½ cups per serving for 4 or 1 cup for 6.
Garnish with extra grated Parmesan and a pinch of nutmeg, if desired.

Tip: Serve immediately for the creamiest texture; use wide, shallow bowls for a restaurant-style presentation.