Description
Make a cozy, creamy pasta dish using sweet butternut squash for a rich Alfredo sauce. This recipe brings warmth to your table with simple steps.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or substitute for a lighter version)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 12 ounces pasta (fettuccine or penne recommended)
Instructions
- Cook your pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, steam or boil the cubed butternut squash until it is very tender.
- In a pan, heat the olive oil over medium heat. Sauté the minced garlic for about one minute until fragrant.
- Transfer the cooked squash, sautéed garlic, vegetable broth, heavy cream, Parmesan cheese, and nutmeg to a blender or food processor.
- Blend until the sauce is completely smooth and creamy. Add more broth if the sauce is too thick.
- Return the drained pasta to the pot. Pour the butternut squash sauce over the hot pasta.
- Stir well to coat. Add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Season generously with salt and pepper. Serve immediately.
Notes
- For an extra cozy flavor, roast the squash instead of boiling it before blending.
- You can add a pinch of red pepper flakes for a little warmth.
- If you skip the cream, use extra pasta water and a tablespoon of butter for creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Comfort Eats
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 45mg