Categories: On The Go

Here’s the Delicious Recipe of Butternut Squash Alfredo Pasta

Butternut squash gives this traditional Alfredo Pasta its special texture, giving you a chance to cut down on cream and butter, with the taste remaining spectacular, all along with this recipe being easy to make, enabling you to cook it anytime.

Total duration: 40 minutes

Preparation time: 25 minutes

This meal equals to six servings


  • 3/4 cup of heavy cream
  • Three tablespoons of unsalted butter, cut into small pieces
  • One 450 g butternut squash, cubed into about 4 cups total
  • Half a teaspoon of freshly grated nutmeg, along with some more for serving
  • Kosher salt
  • 450 g of fettuccine
  • 900 g of freshly grated Parmesan (about 3/4 cup), plus some more for serving

Preparation and cooking instructions

You will need an immersion blender to prepare this meal.

  • First, add the cream, butter, squash and 3/4 cup of water to a medium saucepan and leave it to boil.
  • Reduce heat to a simmer and continue cooking until the squash is tender when poked with a fork, i.e. about 15 minutes.
  • Blend using the immersion blender until super creamy and smooth, i.e. 3 to 5 minutes and season with the nutmeg and one teaspoon of salt.
  • Meanwhile, bring a large pot of salted water to a boil then add the pasta and cook until the pasta is firm to the bite “al dente” according to the package directions.
  • Reserve half a cup of starchy pasta water and drain the pasta.
  • Stir the pasta and Parmesan into the squash sauce and toss until well coated, then add the reserved pasta water one tablespoon at a time if needed to loosen the sauce.
  • Serve with more Parmesan and grated nutmeg (if desired).
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