I prepared Butternut Squash Fettuccine Alfredo that turned dinner into an exciting flavor journey. I combined roasted squash with a rich cream sauce and al dente noodles, crafting a dish full of delightful surprises. Sharing this vibrant meal brought warmth and genuine connection to my dinner table that felt truly magical.

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I’m super excited to share my take on Butternut Squash Fettuccine Alfredo with you. This dish is a twist on the classic alfredo that merges the comforting vibe of a creamy pasta with the rich flavors of fall.

When I first tried this recipe, I was amazed by how the roasted butternut squash, which you can easily cube from one medium squash (yields about 4 cups roasted), mixed perfectly with the garlic, heavy cream, and a choice of chicken or vegetable broth. I usually toss in 12 oz of fettuccine noodles and 1 cup of grated parmesan cheese that melts into a silky sauce.

With 2 tbsp of olive oil, 3 minced garlic cloves, and a pinch of nutmeg, this dish instantly reminded me of some Trader Joe’s Butternut Squash Pasta or even a Pioneer Woman Butternut Squash Alfredo recipe. It’s a healthy pasta dish full of veggies and offers a unique spin on classic fettucini alfredo flavors that you simply have to try!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the roasted butternut squash gives the dish this amazing sweet and slightly caramelized flavor that makes everything so rich and spicy at the same time. I love how the natural sweetness from the squash kinda balances out the creaminess of the sauce.

Another reason is how comforting it feels especially on a chilly fall day. I often feel like a warm bowl of this pasta just makes everything better and it’s like the perfect comfort food when i’m feeling down.

I also appreciate the simplicity of it all. Even though it tastes super fancy, it’s pretty straightforward to make. The garlic and parmesan really enhance the flavor without needing tons of ingredients, which i think is great because its easy to follow.

Finally, the pasta water trick is a total hack that makes the sauce come together so well. I love being able to adjust the thickness of the sauce and that little step makes a huge difference in all the flavors mingling together.

Ingredients

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Butternut Squash: It’s loaded with fiber, vitamins, and a natural sweet flavor perfect for autumn.
Fettuccine Noodles: They deliver carbohydrates that fuel our bodies and are delightfully tender after boiling.
Garlic: It provides a subtle spicy kick and its antioxidants boost both taste and health.
Heavy Cream: It makes the sauce smooth and rich, adding indulgence with extra calories.
Parmesan Cheese: It offers a salty, protein-packed edge for flavor and gives a cheesy finish.
Olive Oil: A drizzle adds healthy fats and crisps the squash for extra flavor.

Ingredient Quantities

12 oz fettuccine noodles

1 medium butternut squash, peeled and cubed (yields about 4 cups roasted)

3 garlic cloves, minced

1 cup heavy cream

1 cup chicken broth or vegetable broth (for a vegetarian option)

1 cup grated parmesan cheese

2 tbsp olive oil

Salt, to taste

Black pepper, to taste

A pinch of nutmeg (optional)

How to Make this

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1. Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with the olive oil, salt, and pepper, then spread it out on a baking sheet. Roast it for about 25-30 minutes until its tender and slightly caramelized.

2. While the squash is roasting, bring a large pot of salted water to a boil. Cook the fettuccine noodles according to the package directions until they’re al dente then drain, saving about a cup of pasta water.

3. In a large skillet, heat a little extra olive oil over medium heat and sauté the minced garlic just until it’s fragrant, about 1 minute. Be careful not to burn it.

4. Pour in the heavy cream and your choice of chicken or vegetable broth into the skillet with the garlic and let it come to a low simmer.

5. Once the cream mixture is simmering, add the roasted butternut squash to the pan. Stir everything together so that the flavors can start mingling.

6. Gradually mix in the grated parmesan cheese, stirring continuously to create a smooth, thick sauce. If you’re using it, add a pinch of nutmeg at this point.

7. Add the cooked fettuccine noodles into the sauce. Toss the pasta gently to coat it evenly with the creamy squash mixture.

8. If the sauce seems too thick, drizzle in some of the reserved pasta water a bit at a time until you get your desired consistency.

9. Taste the dish and adjust the seasoning with extra salt and black pepper if needed.

10. Serve the Butternut Squash Fettuccine Alfredo hot, and if you want, top with a little extra parmesan cheese for an extra burst of flavor. Enjoy your cozy, creamy pasta dish!

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet to roast the squash
3. Large pot for boiling pasta water and cooking the fettuccine
4. Colander for draining the noodles
5. Large skillet for sautéing garlic and making the sauce
6. Measuring cups for the heavy cream, broth and pasta water
7. Knife and cutting board for peeling and cubing the butternut squash
8. Grater for the parmesan cheese
9. Wooden spoon or spatula for stirring the sauce

FAQ

Q: Can i substitute another type of pasta if I dont have fettuccine?

A: Sure you can use spaghetti or even penne, but the dish might look and feel a bit different.

Q: Can i use a dairy-free cream alternative for this recipe?

A: Yes, you can use coconut cream or cashew cream instead, but expect a slightly different taste.

Q: Should the butternut squash be pre-roasted before mixing with the sauce?

A: It is best to roast the squash first so it gets tender and gives a sweeter flavor to your sauce.

Q: Can this recipe be modified for a vegetarian version?

A: Definitely, just use vegetable broth instead of chicken broth and you'll be set.

Q: How can i store leftovers if i have any?

A: Just keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Butternut Squash Fettuccine Alfredo Recipe Substitutions and Variations

If you can’t find heavy cream, try using full-fat coconut milk or whole milk mixed with a bit of butter instead. These swaps work pretty good in the sauce.
If chicken broth isn’t available or you’re keeping it vegetarian, you can just use vegetable broth or even water with a cube of bouillon for extra flavor.
If you don’t have parmesan cheese on hand, Pecorino Romano can be a good substitute. Alternatively, for a dairy-free version, some nutritional yeast mixed with a bit of salt can mimic the cheesy flavor.
Instead of fettuccine noodles, you might use linguine or even spaghetti if that’s what you have in the pantry. It won’t be exactly the same, but it works out fine!
On the rare occasion that you run out of olive oil, a light-tasting oil like avocado oil or even a small knob of butter can be used in its place, though it may alter the flavor just a bit.

Pro Tips

1. Try roasting the squash a bit longer if it doesn’t look caramelized enough after 25 minutes cause that slight char really makes it pop in the sauce
2. When you add the parmesan into the cream, keep stirring constantly so the cheese melts evenly and doesn’t form clumps, trust me it makes a big difference
3. Save a little extra pasta water before draining and add it slowly to your sauce if it gets too thick; it helps thin everything out perfectly
4. Don’t be shy to taste your sauce as you go along and add extra salt or pepper if needed cause every batch can be a little different, and you want it just right

Butternut Squash Fettuccine Alfredo Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Oven (preheated to 400°F)
2. Baking sheet to roast the squash
3. Large pot for boiling pasta water and cooking the fettuccine
4. Colander for draining the noodles
5. Large skillet for sautéing garlic and making the sauce
6. Measuring cups for the heavy cream, broth and pasta water
7. Knife and cutting board for peeling and cubing the butternut squash
8. Grater for the parmesan cheese
9. Wooden spoon or spatula for stirring the sauce

Ingredients

12 oz fettuccine noodles
1 medium butternut squash, peeled and cubed (yields about 4 cups roasted)
3 garlic cloves, minced
1 cup heavy cream
1 cup chicken broth or vegetable broth (for a vegetarian option)
1 cup grated parmesan cheese
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
A pinch of nutmeg (optional)

Directions

Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with the olive oil, salt, and pepper, then spread it out on a baking sheet. Roast it for about 25-30 minutes until its tender and slightly caramelized.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the fettuccine noodles according to the package directions until they're al dente then drain, saving about a cup of pasta water.
In a large skillet, heat a little extra olive oil over medium heat and sauté the minced garlic just until it's fragrant, about 1 minute. Be careful not to burn it.
Pour in the heavy cream and your choice of chicken or vegetable broth into the skillet with the garlic and let it come to a low simmer.
Once the cream mixture is simmering, add the roasted butternut squash to the pan. Stir everything together so that the flavors can start mingling.
Gradually mix in the grated parmesan cheese, stirring continuously to create a smooth, thick sauce. If you’re using it, add a pinch of nutmeg at this point.
Add the cooked fettuccine noodles into the sauce. Toss the pasta gently to coat it evenly with the creamy squash mixture.
If the sauce seems too thick, drizzle in some of the reserved pasta water a bit at a time until you get your desired consistency.
Taste the dish and adjust the seasoning with extra salt and black pepper if needed.
Serve the Butternut Squash Fettuccine Alfredo hot, and if you want, top with a little extra parmesan cheese for an extra burst of flavor. Enjoy your cozy, creamy pasta dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.