Butternut Squash Fettuccine Alfredo

By lorik

Ingredients

• Serves 6
• 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• Pinch ground nutmeg
• 1 pound dry fettuccine
• 2 tablespoons finely chopped fresh parsley

Details

Adapted from thekitchn.com

Preparation

Step 1

Arrange a rack in the middle of the oven and heat to 425°F.

Toss the cubed squash with the garlic and olive oil in a large bowl and season with salt and pepper. Transfer the mixture to a rimmed baking sheet and spread into an even layer. Roast until tender and caramelized, about 30 minutes.

Remove the squash from the oven and let cool for 10 minutes. Transfer to a blender or food processor. Add the cream, broth, cheese, and nutmeg, and blend until smooth. Season with salt and pepper as needed; set aside

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the Alfredo sauce and toss with the pasta. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Per serving, based on 6 servings. (% daily value)
Calories 533 Fat 14.7 g (22.6%) Saturated 7.4 g (37.2%) Carbs 91 g (30.3%)
Fiber 8.2 g (32.7%) Sugars 9.1 g Protein 13.4 g (26.9%) Cholesterol 40.8 mg (13.6%) Sodium 31.2 mg (1.3%)