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To make Creamy Butternut Squash Alfredo Pasta, gather these items: - 12 oz fettuccine pasta - 2 cups butternut squash, peeled and diced - 1 tablespoon olive oil - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream - ½ cup freshly grated Parmesan cheese - Salt and pepper, to taste - Pinch of nutmeg - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed: - Use whole wheat pasta instead of fettuccine for added fiber. - Replace butternut squash with pumpkin or sweet potato for a different taste. - Use coconut cream instead of heavy cream for a dairy-free option. - If you want less cheese, try nutritional yeast for a cheesy flavor. Having the right tools makes cooking easier: - Large pot for boiling pasta - Baking sheet for roasting squash - Large skillet for the sauce - Blender or immersion blender for pureeing the sauce - Measuring cups and spoons for accuracy - Sharp knife and cutting board for prep This list helps you prepare and enjoy this creamy dish. Happy cooking! Start by preheating your oven to 400°F (200°C). Take the diced butternut squash and place it on a baking sheet. Drizzle one tablespoon of olive oil over the squash. Season it with salt and pepper to taste. Roast the squash for 20 to 25 minutes. You want it tender and slightly caramelized. This step adds great flavor to your dish. While your squash roasts, cook 12 ounces of fettuccine pasta in salted water. Follow the package instructions for best results. Cook it until it is al dente. Before draining, reserve half a cup of the pasta water. This water will help adjust your sauce later. After cooking, drain the pasta and set it aside. In a large skillet, heat over medium heat. Add one chopped onion and three minced garlic cloves. Sauté for about three to four minutes. You want the onion to become translucent. Once the squash is done roasting, add it to the skillet. Pour in one cup of vegetable broth and bring it to a simmer. Let it cook for another five minutes. This allows all the flavors to blend together. Next, transfer the mixture to a blender or use an immersion blender. Puree it until smooth, then return it to the skillet over low heat. Stir in one cup of heavy cream and half a cup of grated Parmesan cheese. Add a pinch of nutmeg to enhance the flavor. If the sauce is too thick, add some reserved pasta water until it’s just right. Now, add the cooked fettuccine to the sauce in the skillet. Toss the pasta gently to coat every strand with that creamy sauce. Be sure to mix well so that each bite is rich and delicious. Once combined, serve your dish right away. Garnish it with fresh chopped parsley and extra Parmesan if you like. Enjoy your creamy butternut squash Alfredo pasta! To get the right sauce thickness, start with less cream. You can always add more. If your sauce is too thick, use a bit of reserved pasta water. This adds flavor and helps keep the sauce creamy. For a silkier finish, blend the sauce longer. This makes it smooth and rich. Roasting butternut squash brings out its natural sweetness. Cut it into even pieces. This helps it cook evenly. Toss the squash with olive oil, salt, and pepper before roasting. Roast it at 400°F for 20-25 minutes. Look for a golden-brown color and a fork-tender texture. This caramelization adds depth to your dish. Seasoning is key to a great dish. Start with salt and pepper. Add a pinch of nutmeg for warmth. Fresh herbs like parsley brighten the flavors. You can also try adding garlic powder or Italian herbs. Taste as you go. Adjust the seasoning to fit your taste. This personal touch makes your dish special. {{image_2}} You can easily add protein to your creamy butternut squash Alfredo pasta. Chicken, shrimp, or tofu work great. For chicken, grill or pan-sear bite-sized pieces. Cook them until golden brown, then toss them with the pasta at the end. Shrimp cooks quickly. Sauté them in the skillet for just a few minutes until they turn pink. For a vegan option, try cubed tofu. Press it to remove excess water, then pan-fry until crispy. This adds texture and protein to your dish. Adding veggies is a smart way to boost flavors and nutrients. Spinach wilts down nicely. Just toss it in the sauce before adding pasta. Peas add a pop of sweetness. Stir them in during the last few minutes of cooking. Mushrooms bring an earthy taste. Sauté sliced mushrooms with the onion and garlic for extra depth. Feel free to mix and match your favorite vegetables to create your own twist. You can make this dish gluten-free by using gluten-free pasta. There are many good options available in stores. For a vegan version, replace heavy cream with coconut milk or a cashew cream. Also, skip the Parmesan cheese or use a plant-based alternative. This way, you keep the creamy texture and rich flavor while meeting dietary needs. Each variation allows you to enjoy creamy butternut squash Alfredo pasta in a way that suits you best. To keep your creamy butternut squash Alfredo pasta fresh, store it in an airtight container. Make sure it cools to room temperature before sealing. Place the container in the fridge. It will stay good for about 3 to 4 days. If you have a lot of leftovers, consider dividing them into smaller portions. This makes it easier to reheat later. When you're ready to enjoy the leftovers, reheat them gently. You can use a saucepan over low heat. Add a splash of vegetable broth or water to keep it creamy. Stir it often to prevent sticking. If you prefer, you can also microwave it. Place the pasta in a microwave-safe bowl, cover it with a damp paper towel, and heat in 30-second intervals. Stir between intervals until it's hot. Freezing creamy butternut squash Alfredo pasta is possible but comes with a few tips. First, let the dish cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags, removing as much air as possible. It will last for about 2 to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat as described above for best results. Yes, you can use other pasta types. Spaghetti, penne, or gluten-free pasta work well. Just cook them according to package directions. The flavor will still shine through with any pasta choice. You can swap heavy cream for coconut milk or cashew cream. Both options add creaminess and a hint of flavor. For a lighter choice, use half-and-half or whole milk. These swaps keep the dish rich but can change the taste. To go dairy-free, use coconut milk instead of heavy cream and skip the Parmesan cheese. Nutritional yeast can provide a cheesy flavor. This keeps the dish creamy and tasty for those avoiding dairy. Yes, you can prepare the sauce ahead of time. Just store it in the fridge for up to 3 days. When ready to serve, reheat the sauce and add fresh pasta. This saves time on busy nights. To keep the sauce smooth, mix in the cream slowly over low heat. Stir constantly to combine. If it does separate, blend it again until smooth. Adding a bit of reserved pasta water helps too. This article covered making a tasty butternut squash fettuccine. We looked at key ingredients, easy steps, and useful tips. You can try different proteins and veggies to switch it up. Remember, storing leftovers properly keeps them fresh. Enjoy this dish your way! With these steps and tricks, you can create a meal everyone will love. Give it a go, and let your flavors shine!

Creamy Butternut Squash Alfredo Pasta

Indulge in a comforting bowl of creamy butternut squash alfredo pasta that’s perfect for any season! This delicious recipe blends roasted butternut squash with rich cream and Parmesan for a silky sauce that will tantalize your taste buds. Easy to make in just 50 minutes, it’s a delightful dinner option for the whole family. Click through to discover the full recipe and elevate your pasta game today!
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Ingredients
  

12 oz fettuccine pasta

2 cups butternut squash, peeled and diced

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream

½ cup freshly grated Parmesan cheese

Salt and pepper, to taste

Pinch of nutmeg

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

    While the squash is roasting, cook the fettuccine pasta according to the package instructions in salted water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

      In a large skillet over medium heat, add chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.

        Once the butternut squash is done roasting, add it to the skillet with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Cook for another 5 minutes to allow the flavors to meld.

          Transfer the skillet contents to a blender or use an immersion blender to puree the mixture until smooth. Return it to the skillet over low heat.

            Stir in the heavy cream, grated Parmesan cheese, and a pinch of nutmeg. Adjust the seasoning with salt and pepper as desired. If the sauce is too thick, add a bit of the reserved pasta cooking water until you reach your desired consistency.

              Add the cooked fettuccine to the sauce, tossing to coat every strand evenly.

                Serve immediately, garnishing each plate with fresh parsley and additional Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve in deep bowls with a sprinkle of paprika for color, and add a sprig of parsley on top for a fresh touch.