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.
- 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 & PrepPreheat 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 ButterMeanwhile, 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 SauceStir 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 PastaMeanwhile, cook pasta al dente.
Blend the SauceAdd 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.