Wednesday, January 19, 2022
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Butternut Squash Fettuccine Alfredo

Butternut Squash Fettuccine Alfredo

Butternut squash provides creaminess, colour and vitamin to this nonetheless decadent model of a more healthy Fettuccine Alfredo. 

How to make healthier Fettuccine Alfredo

{Disclosure: As co-owners of The Recipe ReDux, Serena & I have been compensated to handle this Nationwide Pasta Affiliation contest. We aren’t eligible to win prizes related to the competition. Ideas and opinions are my very own.}

Once I married my husband, I advised him I used to be weakening the gene pool.

That means our offspring (because it seems, one daughter) could be even much less Italian than I’m. I’m really solely one-fourth Italian (my paternal grandfather’s household is from Abruzzi) and pricey hubby has nary a drop of Italian blood in him.

However as many fellow Italian-Individuals can inform you (and no, we’re not all caricatures of The Godfather, The Sopranos or The Jersey Shore), the share doesn’t matter with regards to the mannerisms, tradition and the meals that’s ingrained into your being at an early age.

For years, I really thought my Nana was additionally Italian, as she fully assimilated into the tradition after marrying Pop Pop. And man, she certain might prepare dinner like a real Italian nonna.

And so, that is why my pantry usually appears like this (that will be 11 containers of pasta – totally different shapes, sizes and variations of complete grain.)

best type of pasta for fettuccine alfredo

I make pasta at the very least twice per week so I used to be past giddy when the Nationwide Pasta Affiliation approached The Recipe ReDux to host a “Pasta Suits” recipe problem throughout October (Nationwide Pasta Month) to showcase pasta as a implausible basis to any wholesome recipe. Pasta supplies vitality, curbs your starvation and you’ll pair with nearly any vegetable and/or lean protein to create a yummy meal each time. To not point out it’s fairly cheap too.

No convincing wanted right here. But, after the thrill wore off, I used to be paralyzed. WHAT TO MAKE? Heck, what pasta form to make use of had me pondering for weeks.

Then I remembered one in every of our hottest posts to this point: Spinach Avocado Alfredo Sauce (one other recipe from a previous ReDux contest #irony) so I made a decision to do a fall model and got here up with Butternut Squash Fettuccine Alfredo.

Butternut squash pasta sauce

Now, that is really a riff on the mac & cheese I make on a regular basis for my household – mixing some roasted and pureed winter squash into the sauce and nobody is the wiser. It blends with the colour however provides a touch of sweetness and a complete lot of vitamin to any pasta dish.




For the squash puree:

  • 1 (3 pound) butternut squash, lower in half and seeds eliminated (save seeds for roasting!)
  • 2 teaspoons olive oil

For the pasta:

  • 1 pound fettuccine or linguine (I take advantage of half complete wheat and half common pasta)
  • 23 tablespoons pasta water, as wanted

For the sauce:

  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/4 cup low-fat milk, warmed in microwave for 1 minute
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


  1. For the squash: preheat oven to 400 levels F. Place squash, lower sides up on a baking pan with a lip (to catch any juice drippings) and drizzle every half with 1 teaspoon olive oil. Bake for about 45 -60 minutes or till flesh is smooth. Take away from oven and funky for about 10 minutes.
  2. Scoop flesh out of pores and skin and add to blender or meals processor. Puree till clean (generally I add a number of tablespoons of water or milk to assist the method.) This makes about 1 1/2 cups. Put aside.
  3. Cook dinner fettuccine in a big pot in keeping with package deal directions. Avoid wasting pasta water when draining and add pasta to a big serving bowl.
  4. Whereas pasta is cooking, make the sauce. In a big saucepan over medium warmth, soften butter. Whisk in flour after which slowly, pour heat milk into pot, whisking as you go. Whisk often till roux begins to simmer quickly and thicken a bit. Scale back to low warmth and blend in butternut squash puree till effectively included. Combine in 1/2 cup Parmesan cheese and add a number of tablespoons of pasta water if the sauce is simply too thick. Take away from warmth.
  5. Pour butternut squash sauce over sizzling pasta, add pepper and salt and toss effectively. Sprinkle with remaining 1/4 cup Parmesan cheese and serve.

Ways to use butternut squash

And keep tuned…on Monday I’ll present you need I did with all of these butternut squash seeds.

So, what’s your favourite sort of pasta? How typically you make it?

For those who favored this recipe, you’d most likely additionally like:

Penne with Almond Pesto & Eggplant
How to Make Almond Pesto

Spaghetti with Garlic & Oil (Aglio e Olio)
Spaghetti with garlic and red pepper
Triple Inexperienced Pasta
Pasta with olives and parlsey



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