Butternut Squash Fettuccine Alfredo

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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 puréed with cream and Parmesan cheese to create a velvety Alfredo sauce that coats every inch of the al dente pasta.

Ingredients for 6 servings

3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, minced
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley

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