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.
Ingredients
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Time
40 m
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4 servings
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Cals
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.
Directions
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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.