Name: Creamy Fettuccine Butternut Squash Alfredo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: US
Ingredients: 1 (12 ounce) package dry fettuccine pasta; 1 (8 ounce) package cream cheese, softened; 1 cup mashed cooked butternut squash; 0.5 cup salted butter, cubed; 0.5 cup milk; 2 cloves garlic, minced; 0.125 teaspoon ground nutmeg; 0.66666668653488 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 medium zucchini, quartered and sliced; 1 medium yellow squash, quartered and sliced; 6 medium fresh mushrooms, quartered; Salt and ground black pepper to taste

Embrace the autumnal spirit with this comforting fettuccine dish, featuring a velvety Alfredo sauce infused with the sweet, nutty essence of butternut squash. A delightful twist on a classic, perfect for a cozy evening.

Follow The Directions

01

Step

Bring a large pot of lightly salted water to a rolling boil. Add fettuccine and cook until al dente, about 8 minutes.

02

Step

While the pasta cooks, in a large saucepan over medium heat, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg. Stir frequently until fully blended. Stir in Parmesan cheese until the sauce is smooth and creamy.

03

Step

In a large saute pan, heat olive oil over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, approximately 7 to 10 minutes. Season with salt and pepper.

04

Step

Drain the pasta and toss with the sauteed vegetables on a large serving platter. Pour the butternut squash Alfredo sauce over the pasta and vegetables, ensuring everything is well coated. Serve immediately.

For an extra layer of flavor, consider roasting the butternut squash before mashing. This intensifies its natural sweetness.
If the Alfredo sauce is too thick, add a splash of milk to reach your desired consistency.
Garnish with fresh sage or parsley for a pop of color and herbaceous aroma.

Adriel Toy

Written by

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