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- 1 medium butternut squash, peeled and diced - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 cup vegetable broth - ½ cup heavy cream - ¼ teaspoon nutmeg - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup freshly grated Parmesan cheese - 12 ounces fettuccine pasta - Fresh parsley, chopped (for garnish) The butternut squash is key for a rich flavor. Choose one that feels heavy for its size. The skin should be smooth and firm. Olive oil adds a nice depth to the dish. Use fresh garlic for a brighter taste. Heavy cream gives the sauce its creaminess. If you want a lighter option, consider half-and-half. Nutmeg adds warmth but use it sparingly. Freshly grated Parmesan really makes a difference, so skip the pre-shredded kind. Fettuccine pairs perfectly with the sauce, but you can swap it for any pasta you like. Garnish with parsley for a fresh touch. This dish serves four. Each serving has about: - Calories: 450 - Protein: 15g - Fat: 25g - Carbohydrates: 45g - Fiber: 3g The butternut squash provides vitamins A and C, plus fiber. The heavy cream and cheese add calcium and protein. Enjoy this dish as a wholesome meal that is both filling and nutritious! First, preheat your oven to 400°F (200°C). While the oven heats, peel and dice one medium butternut squash. It should be in bite-sized pieces. Next, drizzle one tablespoon of olive oil over the squash and add a pinch of salt. Toss it well to coat. Spread the squash on a baking sheet in a single layer. Roast for 25 to 30 minutes. Look for tender and slightly caramelized pieces when done. While the squash roasts, bring a large pot of salted water to a boil. Add 12 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. Remember to reserve one cup of pasta water before draining the pasta. Once drained, set it aside. In a medium saucepan, heat one tablespoon of olive oil over medium heat. Add two minced cloves of garlic and sauté for about one minute. When the garlic is fragrant, add the roasted butternut squash and one cup of vegetable broth. Bring this mixture to a gentle simmer and cook for five minutes. Now, use an immersion blender to blend the mixture until it is smooth and creamy. If you do not have one, carefully transfer it to a regular blender and blend it. Return the blended sauce to the saucepan. Stir in half a cup of heavy cream, a quarter teaspoon of nutmeg, half a teaspoon of salt, and a quarter teaspoon of black pepper. Add one cup of freshly grated Parmesan cheese. Cook this over low heat for about three to four minutes, stirring often. If the sauce is too thick, add reserved pasta water gradually until you get your desired consistency. Finally, add the drained fettuccine to the sauce and toss it until the pasta is well-coated. Serve hot, garnished with chopped fresh parsley and extra Parmesan if you like. When picking butternut squash, look for a firm one. It should feel heavy for its size. The skin should be a deep tan color. Avoid any squash with soft spots or blemishes. A good squash will have a smooth surface. The stem should be dry. This means it was picked at the right time. To boost creaminess, you can add more heavy cream. You can also stir in extra cheese. A bit of cream cheese or mascarpone can work wonders too. If you want a lighter touch, use ricotta for a smooth finish. Blending the roasted squash well helps create a creamy texture. Use an immersion blender for a quick and easy method. If it gets too thick, add some reserved pasta water slowly. Serve your Butternut Squash Alfredo with fresh parsley on top. This adds color and flavor. You can sprinkle more Parmesan cheese for a rich taste. Pair it with a side salad for a fresh crunch. A slice of crusty bread works well too. It’s perfect for soaking up the sauce. Enjoy this dish warm for the best flavor. {{image_2}} To make a vegan version, swap the heavy cream and Parmesan cheese. Use coconut cream for a rich texture. Nutritional yeast adds a cheesy flavor without dairy. Blend the roasted butternut squash with vegetable broth and coconut cream. Mix it into your cooked pasta for a creamy dish. For a gluten-free meal, choose gluten-free pasta. Many brands offer great alternatives made from rice or chickpeas. Follow the same recipe steps, and enjoy a tasty dish without gluten. This option keeps the flavor while catering to dietary needs. You can add proteins like grilled chicken or shrimp for a heartier meal. Cook them separately and mix them in with the pasta. If you want more veggies, try spinach or peas. These additions will boost nutrients and add color to your plate. To store leftovers, let the dish cool down at room temperature. Place it in an airtight container. This helps keep the flavors fresh. You can store Butternut Squash Alfredo in the fridge for up to three days. Make sure to cover it well to avoid drying out. When you’re ready to enjoy the leftovers, reheat them gently. You can use a pan over low heat. Add a splash of water or broth to help loosen the sauce. Stir it often until heated through. If using a microwave, heat in short bursts, stirring in between. This keeps the pasta from getting too dry. If you want to freeze Butternut Squash Alfredo, it’s best to do this before adding the fettuccine. Allow the sauce to cool, then pour it into a freezer-safe container. Label it with the date. It can last in the freezer for about three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat and add freshly cooked fettuccine just before serving. Enjoy your creamy dish any time! Yes, you can use any pasta you like. Penne, rigatoni, or even gluten-free pasta works well. Just make sure to cook it according to package instructions. Your sauce will still be creamy and flavorful! Butternut Squash Alfredo can last up to four days in the fridge. Store it in an airtight container for best results. Just reheat it gently on the stove or in the microwave. Absolutely! You can use half-and-half or whole milk instead. For a dairy-free option, try coconut milk or cashew cream. These swaps will change the flavor a bit, but they will still taste great. Butternut squash is packed with nutrients. It is high in vitamins A and C, which boost your immune system. It also contains fiber, which is good for digestion. Plus, it is low in calories, making it a healthy choice for meals. In this blog post, we explored the tasty world of Butternut Squash Alfredo. We covered all the important ingredients and provided clear steps to make it. Tips helped you choose the best squash and suggested ways to make it creamier. You learned about tasty variations and how to store your leftovers. Butternut Squash Alfredo is a versatile dish that can fit many diets. Try it out in different ways and enjoy its rich flavors!

Butternut Squash Alfredo

Indulge in the creamy goodness of Butternut Squash Alfredo, a delightful twist on a classic pasta dish! This easy recipe features roasted butternut squash blended into a rich sauce, perfect for cozy dinners. With just a few simple ingredients, you can create a comforting meal that will impress your family and friends. Click through to discover the full recipe and bring this delicious dish to your table!
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Ingredients
  

1 medium butternut squash, peeled and diced

2 tablespoons olive oil

2 cloves garlic, minced

1 cup vegetable broth

½ cup heavy cream

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon black pepper

1 cup freshly grated Parmesan cheese

12 ounces fettuccine pasta

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread it out in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.

    In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

      In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

        Add the roasted butternut squash and vegetable broth to the saucepan, and bring to a gentle simmer. Cook for 5 minutes.

          Using an immersion blender, blend the mixture until smooth and creamy. If you don’t have an immersion blender, carefully transfer it to a regular blender and blend until smooth (make sure to allow steam to escape).

            Once blended, return the mixture to the saucepan. Stir in the heavy cream, nutmeg, salt, pepper, and Parmesan cheese. Cook over low heat until warmed through, about 3-4 minutes. If the sauce is too thick, gradually add in reserved pasta water until you reach the desired consistency.

              Add the drained fettuccine to the sauce, tossing to coat the pasta evenly.

                Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4 servings