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- 1 medium butternut squash, peeled and cubed - 8 oz fettuccine pasta - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 cup vegetable broth - ½ cup heavy cream or coconut cream - ½ teaspoon nutmeg - Salt and pepper to taste - ¼ cup grated Parmesan cheese or nutritional yeast - Fresh parsley, chopped for garnish The heart of this Creamy Butternut Squash Alfredo Pasta lies in the ingredients. Each item brings its own flavor and texture. First, we have the butternut squash. Its natural sweetness shines through after roasting. This ingredient adds a rich creaminess to the sauce. Next, the fettuccine pasta offers a wonderful base. It holds the sauce well, making each bite satisfying. I like to use olive oil for roasting. It helps the squash caramelize nicely. Minced garlic adds great aroma and flavor. When you sauté it, your kitchen will smell divine. The vegetable broth helps create the sauce's silky texture. You can choose heavy cream or coconut cream for added richness. Coconut cream works well for a lighter option, too. Nutmeg adds warmth and depth to the dish. Don't forget salt and pepper! They enhance all the flavors in this dish. Finally, Parmesan cheese or nutritional yeast brings a savory finish. Chopped parsley on top gives a fresh touch, making the dish look beautiful. Each ingredient serves a purpose and works together to create a delightful meal. First, preheat your oven to 400°F (200°C). This heat will help caramelize the squash. Next, toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out evenly so it roasts well. Roast the squash for about 25-30 minutes. You want it to be tender and slightly caramelized. The flavor will be rich and sweet. While the squash roasts, bring a large pot of salted water to a boil. Add the fettuccine and cook it according to the package directions. Aim for al dente pasta, as it will soak up some sauce later. Once done, reserve ½ cup of the pasta water before draining the rest. This water helps adjust the sauce later. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute. The garlic should smell great but not burn. When the butternut squash is ready, add it to the skillet. Pour in the vegetable broth and let the mix simmer for about 5 minutes. This helps the flavors meld. Next, use an immersion blender to blend the mixture until smooth. If you use a standard blender, let the mix cool a bit first. Return the blended squash mix to the skillet. Stir in the heavy cream, nutmeg, and grated Parmesan cheese. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency. Stir well to combine everything. Finally, add the drained fettuccine to the skillet. Toss it all together until the pasta is fully coated with the creamy butternut Alfredo sauce. Taste and adjust the seasoning with salt and pepper if needed. To caramelize the butternut squash well, cut it into small, even cubes. This helps it cook evenly. Toss the cubes with olive oil, salt, and pepper. Make sure each piece gets coated. Roast in a preheated oven at 400°F (200°C). This temperature allows the squash to get tender and golden. Roast for about 25-30 minutes. Check for tenderness by piercing a piece with a fork. It should be soft and slightly brown. You can choose between an immersion blender and a standard blender. An immersion blender is great for blending right in the pan. It’s easy and saves time. However, if you use a standard blender, let the mixture cool a bit before blending. This keeps you safe from hot splashes. Always remove the lid’s center cap while blending. Cover it with a towel to avoid spills. Taste the sauce after blending. You can add more salt or pepper as needed. If you want extra flavor, consider adding crushed red pepper or a squeeze of lemon juice. Fresh herbs like basil or thyme can also enhance the taste. Always start with small amounts and taste as you go. This way, you can find the perfect balance for your creamy butternut squash Alfredo pasta. {{image_2}} To make this dish vegan, you can easily substitute the heavy cream. Use coconut cream instead. It gives a nice, creamy texture without dairy. For cheese, you can skip it or use nutritional yeast. Nutritional yeast adds a cheesy flavor while keeping it plant-based. If you need a gluten-free meal, you can swap the fettuccine for gluten-free pasta. Many brands offer great alternatives. Just keep an eye on the cooking time. Gluten-free pasta often cooks faster, so check it a little early. You can add herbs and spices to boost the flavor. Try fresh thyme or sage for a warm taste. Adding a pinch of red pepper flakes gives a nice kick. You can also mix in extra veggies like spinach or mushrooms. For protein, consider adding grilled chicken or chickpeas. These changes keep the meal fresh and exciting. To store leftovers, let your pasta cool down first. Then, place it in an airtight container. This keeps it fresh. You can keep it in the fridge for up to three days. Just make sure to check for any off smells before eating. To freeze the sauce, let it cool completely. Then, transfer it to a freezer-safe container. You can store it in the freezer for up to three months. When you're ready to use it, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Add a splash of vegetable broth or water to bring it back to life. You can serve this creamy butternut squash Alfredo pasta in many fun ways. Top it with extra Parmesan cheese or toasted nuts for a nice crunch. Pair it with a simple green salad for a fresh touch. You could also serve it alongside garlic bread for a cozy meal. It takes about 45 minutes to make this dish. You need 15 minutes to prep the ingredients. Cooking the pasta and roasting the squash takes about 30 minutes. This timing makes it easy to enjoy a warm, tasty meal on a busy day. Yes, you can prepare this dish ahead of time. Cook and cool the pasta and squash. Store them in the fridge for up to three days. When you’re ready to eat, heat the sauce on the stove and add the pasta. Stir well and enjoy! If you can't find butternut squash, try using pumpkin or acorn squash. Sweet potatoes also work well for a different flavor. These veggies will give you that creamy texture you want in the sauce. Yes, this recipe is great for kids! If your little ones prefer milder flavors, reduce the nutmeg and garlic. You can also add more cheese for a creamier taste. This makes it more appealing to younger eaters. This blog post guided you through making a creamy butternut squash alfredo pasta. We discussed key ingredients and how to prepare them properly. I shared tips for perfect roasting and blending, plus options for variations like vegan and gluten-free. Storing and reheating were also covered. You now have the tools to create a delicious meal that many will enjoy. Embrace your kitchen skills and have fun experimenting with flavors!

Creamy Butternut Squash Alfredo Pasta

Indulge in the flavors of fall with this creamy butternut squash Alfredo pasta recipe! Perfectly roasted butternut squash combines with fettuccine for a comforting dish that's easy to make and full of flavor. With just a few ingredients and simple steps, you can create a delicious and creamy sauce that's perfect for any occasion. Click to explore the full recipe and bring warmth to your dinner table!
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Ingredients
  

1 medium butternut squash, peeled and cubed

8 oz fettuccine pasta

2 tablespoons olive oil

2 cloves garlic, minced

1 cup vegetable broth

½ cup heavy cream or coconut cream for a lighter option

½ teaspoon nutmeg

Salt and pepper to taste

¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.

    While the squash is roasting, cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water and then drain the rest.

      In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant—but be careful not to burn it.

        Once the butternut squash is ready, add it to the skillet with garlic. Pour in the vegetable broth and let it simmer for about 5 minutes.

          Using an immersion blender (or transferring to a standard blender), blend the mixture until smooth. If using a standard blender, let the mixture cool slightly before blending for safety.

            Return the blended squash mixture to the skillet and stir in the heavy cream, nutmeg, and grated Parmesan cheese. If the sauce is too thick, use the reserved pasta water to adjust the consistency to your liking—stir well.

              Add the drained fettuccine to the skillet and toss until the pasta is thoroughly coated with the creamy butternut Alfredo sauce. Adjust seasoning with more salt and pepper if needed.

                Serve immediately, garnished with chopped fresh parsley.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4