Fettuccini with Creamy Butternut Squash Sauce
This Fettuccini with Creamy Butternut Squash Sauce is a rich, comforting pasta dish featuring velvety roasted squash purée, parmesan, and garlic for a luxurious, cozy meal.
Equipment
- Large pot
- colander
- Baking sheet
- Blender or food processor
- Large Skillet
- Wooden spoon
Ingredients
- 12 oz 340 g fettuccini pasta
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion chopped
- 1 cup vegetable broth
- ½ cup heavy cream or half-and-half
- ½ cup grated parmesan cheese
- 2 tbsp butter
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
- Cook fettuccini in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, melt butter and sauté onion until translucent. Add garlic and cook until fragrant.
- Transfer roasted squash, onion, garlic, and vegetable broth into a blender. Blend until smooth and creamy.
- Pour the purée back into the skillet. Stir in heavy cream and parmesan, cooking on low until combined. Adjust seasoning with salt and pepper.
- Add cooked fettuccini to the sauce. Toss to coat evenly, adding reserved pasta water if needed for consistency.
- Garnish with parsley and extra parmesan before serving.
Notes
Nutrition Facts (per serving, approx. 1 of 4):
- Calories: 480
- Protein: 14g
- Carbohydrates: 60g
- Fat: 22g
- Fiber: 6g
- Sodium: 380mg