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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| kosher salt | |
| 1 pound | fettuccine |
| 2 ounces | freshly grated parmesan (about 3/4 cup), plus more for serving |
Directions:
Special equipment: an immersion blender
Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
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.
Source: foodnetwork.com
