The Kitchn: A seasonal twist on fettuccine Alfredo
This time of year, it feels like it's our duty to squeeze winter squash into every corner of our diet, whether it's on pizza or salad, or even in dessert. Here's the best way to get your fill of squash with your pasta: Turn it into a decadent sauce, rich with cream and kissed with nutmeg.
May I introduce you to butternut squash Alfredo?
Rich and creamy fettuccine Alfredo is a fan favorite for good reason, but that doesn't mean you shouldn't play with the classic a bit. Here roasted butternut squash is pureed with cream and Parmesan cheese to create a velvety Alfredo sauce that coats every inch of the al dente pasta.
The squash, along with the garlic that's roasted alongside it, lends a nutty, earthy quality to the sauce that gives it the depth that's often lacking in the classic. It's finished with a sprinkle of chopped parsley before serving, which adds just a touch of freshness to the bowl of comfort. This is one pasta you'll most definitely find yourself craving all season long.
Butternut Squash Fettuccine Alfredo
Serves 6
3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, smashed
1 1/2 tablespoons olive oil
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