What's for dinner: Butternut Squash Alfredo Pasta

Butternut Squash Alfredo Pasta Recipe 
●    ¾ cup heavy cream 
●    3 tablespoons unsalted butter, cut into small pieces
●    1 pound butternut squash, cubed (about 4 cups total)
●    1/2 teaspoon freshly grated nutmeg, plus more for serving
●    Kosher salt
●    1 pound fettuccine
●    2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving 
1.    Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. 
2.    Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. 
3.    Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
4.    Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. 
5.    Reserve 1/2 cup starchy pasta water and drain the pasta. 
6.    Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. 
7.    Serve with more Parmesan and grated nutmeg, if desired.

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