Brown Butter Butternut Squash Fettuccine Alfredo


Pasta dishes like this butternut squash fettuccine alfredo are so satisfying and comforting for autumn!

A classic alfredo sauce is made with browned butter, then blended with roasted butternut squash. Then, it’s all tossed with al dente fettuccine for a complete dinner dish.


  • Time

    40 m

  • 4 servings

  • Cals


  • 2 lb butternut squash, cubed
  • 2 tsp avocado oil
  • Salt and pepper
  • 4 tbsp Nellie’s Free Range Butter
  • 1 tbsp minced garlic
  • 1 cup Smith Brothers Farms Heavy Whipping Cream
  • ½ cup Bel Gioioso Parmigiano Reggiano, grated, plus more to serve
  • 1 lb Al Dente Pasta Company Fettuccine Noodles
  • Chopped fresh parsley, to serve
  • Optional add-ins: cooked chicken breast, crispy bacon, boiled peas, steamed broccoli, etc.


  • Preheat & Prep

    Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Toss the cubed butternut squash with the avocado oil and a dash of salt and pepper. Arrange the squash in a single layer on the prepared baking sheet. Bake for 25-20 minutes, flipping halfway, or until fork tender. Remove from the oven and let cool slightly.
  • Brown the Butter

    Meanwhile, melt the butter in a small saucepan on low heat. Simmer the butter, swirling the pan occasionally, until it is beginning to brown and smells nutty.
  • Make the Sauce

    Stir in the garlic and simmer gently for 1-2 minutes, ensuring not to burn the garlic. Stir in the heavy cream. Simmer for about 5 minutes, stirring often, to thicken and reduce the sauce. Stir in the parmesan cheese and continue to simmer for about 5-7 minutes.
  • Cook the Pasta

    Meanwhile, cook pasta al dente.
  • Blend the Sauce

    Add the sauce and the roasted butternut squash to a heat proof blender and blend until smooth, about 1 minute. Taste and season with salt and pepper, if desired. Toss sauce with cooked pasta and serve immediately.
  • Garnish and Enjoy!

    Garnish with parsley and parmesan cheese.

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