Butternut Squash Fettuccine Alfredo

Name: How to cook Butternut Squash Fettuccine Alfredo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Maggie Conlon Martin

Butternut Squash Fettuccine Alfredo

I'm a veggie lover. Squash is a particular favorite, zucchini, banana squash, and spaghetti squash. Surprised myself the other day when I realized that, in over 70 years of living, I'd never tried butternut squash! Tick tock, time's a wastin'! This turned out delicious! You probably won't take my word for it because I'm a squash fan to begin with. But my housemates (sister and BIL) are not veggie eaters at all, and they particularly hate squash; and they both thought this Butternut Squash Fettuccine Alfredo was delicious too. What a great dish this would be to sneak some healthy veggies into picky-eater children (or adults!). Hope you'll give it a try!

Ingredient

Food ration :

6 servings

3 cups (1 inch)

cubed butternut squash

3 cloves

garlic, smashed

1 1/2 T.

Olive oil

1 tsp.

Kosher salt

1/4 tsp.

freshly ground black pepper

3/4 c.

Heavy cream

1/2 c.

Chicken broth

1/2 c.

Parmesan cheese, grated (plus more for serving)

Pinch

nutmeg

1 lb.

Dry fettuccine noodles

2 T.

Fresh chives, minced

Cooking instructions

* Step 1

Place oven rack in the middle of the oven and preheat to 400°F.

* Step 2

Toss the cubed squash with the olive oil in a large bowl and season with ½ teaspoon of the salt and pepper. Transfer the mixture to a rimmed baking sheet in a single layer. Roast until tender and caramelized, about 30 minutes, stirring once halfway through and adding the garlic at the halfway point.

* Step 3

Remove the squash from the oven and let cool for 10 minutes. Transfer the squash and garlic to a blender or food processor. Add the remaining salt, cream, broth, cheese, and nutmeg, and process until smooth, about 1 minute.

* Step 4

While the squash is baking, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

* Step 5

Add the Alfredo sauce to the pasta and toss over low heat. If needed, add some of the reserved pasta water, a tablespoon at a time, to loosen sauce and evenly coat the pasta. Sprinkle with the chives and more Parmesan and serve immediately.