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
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.
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.