Butternut Squash Pasta Sauce with Fettuccine
This delicious and creamy butternut squash pasta sauce has just 6 ingredients and can be on the table in under 30 minutes. Served with fettuccine, it's the perfect comfort food!
Servings: 6 people
- 1 pound butternut squash cubed (approximately 4 cups)
- ¾ C heavy cream
- 3 tablespoon unsalted butter
- ¾ C freshly grated parmesan
- 1 pound fettuccine
- 1 teaspoon ground nutmeg or 1⁄2 tsp, freshly grated
- Kosher salt
- 1 tablespoon parsley dried, optional
Peel and cube the butternut squash.
Add the squash, heavy cream, butter and 3⁄4 cup of water to a large saucepan and bring to a boil.
Reduce the heat to a simmer and let the squash cook until it's tender enough to be mashed with a fork.
Add the mixture to a blender or use an immersion blender to puree until creamy and smooth.
Add the nutmeg and kosher salt.
In the meantime, prepare the fettuccine according to the package directions.
Before straining, reserve about 3⁄4 cup of the pasta water.
Add the strained pasta and parmesan to the pureed squash mixture and stir until well coated.
If the sauce is too thick for your liking, add the reserved pasta water 1 tablespoon at a time.
Sprinkle a little extra nutmeg, parmesan, and parsley on pasta before serving.
Butternut squash is tough to peel and cut. To make it easier, stick in the the microwave for a minute or two to soften it. Slice off the bottom and carefully peel from the top down. Discard seeds and chop the squash as directed.
We used dry pasta in this recipe, but fresh pasta is done in about 3 minutes, a perfect option if you're in a hurry to get dinner on the table.
Serving: 1 | Calories: 533kcal | Carbohydrates: 64g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 222mg | Potassium: 491mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8804IU | Vitamin C: 16mg | Calcium: 223mg | Iron: 2mg