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- 8 oz fettuccine pasta - 1 medium butternut squash, peeled and diced - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option) - 3 cloves garlic, minced - 1/2 teaspoon nutmeg - Salt and pepper to taste The main ingredients set the stage for the dish. Fettuccine pasta gives it a nice, chewy texture. Butternut squash adds a sweet, rich flavor and a lovely orange color. Vegetable broth enhances the taste without meat. For the creamy element, heavy cream creates a luxurious sauce. If you prefer a dairy-free option, coconut cream works great too. Parmesan cheese adds depth and saltiness, while nutritional yeast offers a vegan alternative. Garlic brings a warm aroma that fills your kitchen. Nutmeg adds a hint of warmth, perfect for fall. Finally, salt and pepper balance the flavors, making each bite delightful. To cook the fettuccine pasta, start with a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add the fettuccine and cook it according to the package instructions. You want it to be al dente, which means it should still have a slight bite. Once done, reserve one cup of the pasta water. Drain the pasta in a colander and set it aside. For the butternut squash, preheat your oven to 400°F (200°C). Take your medium butternut squash, peel it, and dice it into small cubes. Spread the squash evenly on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper on top. Roast the squash for about 25 to 30 minutes. It should be tender and caramelized when finished. Now, let’s make the sauce. In a medium saucepan, heat a splash of olive oil over medium heat. Add three cloves of minced garlic. Sauté the garlic for about 1 to 2 minutes. You want to smell its lovely aroma. Next, take your roasted butternut squash and add it to a blender. Pour in one cup of vegetable broth and one cup of heavy cream. Add in half a teaspoon of nutmeg and a pinch of salt and pepper. Blend the mixture until it is smooth and creamy. To combine the pasta and sauce, pour the butternut squash sauce into a large skillet over low heat. Add the cooked fettuccine to the skillet, tossing to coat it well. If the sauce is too thick, add some of the reserved pasta water. Stir until you reach your desired consistency. Finally, stir in half a cup of grated Parmesan cheese until it melts into the sauce. Enjoy your creamy butternut squash Alfredo pasta! Roasting the butternut squash is key. First, preheat your oven to 400°F (200°C). Spread the diced squash evenly on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Roast for about 25 to 30 minutes. You want it tender and slightly caramelized. Keep an eye on it. Stir halfway for even cooking. The right timing makes your sauce rich and sweet. You can change the creaminess of your sauce easily. If you want it thicker, use less vegetable broth. For a lighter option, add more broth instead of cream. To make it dairy-free, swap heavy cream with coconut cream. It gives a nice flavor without the dairy. You can also use nutritional yeast instead of Parmesan for a creamy taste. Spice up your dish with a few extras. A dash of cayenne pepper adds heat. Fresh herbs like thyme or sage can bring fresh notes. Try adding lemon juice for brightness. You can even toss in some roasted garlic for depth. These little changes create a big flavor boost. Feel free to experiment! {{image_2}} You can boost the protein in your creamy butternut squash Alfredo pasta easily. Here are a few tasty options: - Chicken: Grilled or sautéed chicken breast works great. Slice it thin and add it to the pasta. - Shrimp: Cook shrimp in a pan until pink, then toss them in with the pasta. - Tofu: For a plant-based option, use firm tofu. Press it to remove moisture, then cube and sauté until golden. These proteins add flavor and make the dish more filling. Feel free to switch up the vegetables in this dish. Seasonal produce can bring new flavors. Here are some ideas: - Spinach: Add fresh spinach just before serving for extra nutrients and color. - Mushrooms: Sauté sliced mushrooms with garlic for a rich, earthy taste. - Broccoli: Steam or roast broccoli florets to mix in. They add crunch and color. Experimenting with vegetables keeps the dish fresh and fun. If you need a gluten-free recipe, don’t worry! There are great pasta alternatives: - Rice Pasta: This option has a similar texture and works well with the sauce. - Zucchini Noodles: For a lighter dish, spiralize zucchini for a fun twist. - Chickpea Pasta: This option has a nice flavor and adds protein. These substitutes let everyone enjoy the creamy butternut squash Alfredo pasta. To store leftovers, let the pasta cool first. Place it in an airtight container. Store it in the fridge. It should stay good for three to five days. Make sure to seal it well to keep it fresh. This helps the flavors stay strong. To freeze the dish, cool it completely before packing. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as you can. Label the container with the date. It can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat your creamy butternut squash Alfredo pasta, use a skillet. Add a splash of water or broth to keep it moist. Heat over low to medium heat. Stir it often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the texture creamy and smooth. Yes, you can use many types of pasta for this dish. Some great options include penne, rigatoni, or even whole wheat pasta. Each shape holds the sauce differently, giving you a unique taste. Just make sure to cook your pasta until it is al dente. This helps it stay firm and not mushy when mixed with the creamy butternut squash sauce. Absolutely! This creamy butternut squash Alfredo pasta is perfect for meal prep. You can store leftover pasta in an airtight container in the fridge for up to four days. For longer storage, freeze the pasta in portions. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove or in the microwave. Just add a splash of water to keep it creamy. To make this dish vegan, simply swap out a few ingredients. Use coconut cream instead of heavy cream. Replace Parmesan cheese with nutritional yeast for a cheesy flavor. These changes keep the dish creamy and delicious while being entirely plant-based. Enjoy the rich flavors without any dairy! This blog covered a delicious Butternut Squash Alfredo. We explored main ingredients, cooking methods, and tips for the best results. Whether you want dairy, vegan, or gluten-free options, there is something for everyone. Remember to store leftovers well and enjoy this dish anytime. With simple adjustments, this recipe can fit any taste. Try different proteins and vegetables to make it your own. Happy cooking!

Creamy Butternut Squash Alfredo Pasta

Indulge in a comforting bowl of creamy butternut squash alfredo pasta that your family will love! This easy recipe combines roasted butternut squash and creamy goodness for a deliciously rich sauce. Perfect for weeknight dinners or when you want to impress guests! Ready in about an hour, you'll have a tasty meal on the table in no time. Click to explore the full recipe and elevate your pasta night!
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Ingredients
  

8 oz fettuccine pasta

1 medium butternut squash, peeled and diced

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

3 cloves garlic, minced

1/2 teaspoon nutmeg

Salt and pepper to taste

1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Roast the Squash: Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender and caramelized.

      Make the Sauce: In a saucepan over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant (about 1-2 minutes).

        Blend the Squash: In a blender, combine the roasted butternut squash, sautéed garlic, vegetable broth, heavy cream, nutmeg, and a pinch of salt and pepper. Blend until smooth and creamy.

          Combine Pasta and Sauce: Pour the butternut squash sauce into a large skillet over low heat. Add the cooked fettuccine and toss to coat, adding reserved pasta water gradually until reaching your desired sauce consistency. Stir in the grated Parmesan cheese until melted and creamy.

            Serve: Plate the pasta warm, garnishing with fresh parsley and additional Parmesan cheese, if desired.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4