Butternut Squash Alfredo Pasta
Butternut squash lends its silky texture to this classic dish, allowing you to cut the cream and butter with no sacrifice of flavor. It comes together quickly, so you can even enjoy it on a weeknight.
Serving size: 4
Calories per serving: 248
3/4 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 pound butternut squash, cubed (about 4 cups total)
1/2 teaspoon freshly grated nutmeg, plus more for serving
1 pound fettuccine
2 ounces freshly grated parmesan (about 3/4 cup), plus more for serving
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.