Butternut Squash Fettuccini Alfredo

Sean already asked me if every meal that I make this week will include pumpkin.  Maybe?  Regardless, I’m not sorry.  It is that time of year, after all.

Even though this isn’t exactly pumpkin, it’s close enough.  The butternut squash adds beautiful color and great flavor to the béchamel sauce, along with some nutritional value.  To make things easier on whoever prepares dinner, consider roasting the squash ahead of time.  That way, everything can come together in as much time as it takes to boil the pasta!

Butternut Squash Fettuccini Alfredo | A Nerd Cooks

This recipe is adapted from the one found on Teaspoon of Spice.

You’ll need:

  • 1 (3 lb) butternut squash
  • 1 box fettuccini (or whatever pasta you’d like)
  • 3 tbs butter
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/2 cup parmesan cheese, plus more for topping
  • salt and pepper, to taste

Preheat the oven to 400 degrees F.  Take a 9×13-inch casserole dish and fill it with 1-2 inches of water.  Set aside.

Slice the butternut squash in half, lengthwise.  Scoop out the seeds.  Flesh side down, lay the squash halves in the prepared dish with water.  The water will help to keep the squash moist while roasting.  Place the casserole dish in the preheated oven and roast for 30-45 minutes, or until the squash is pierced easily with a fork.

Allow the squash to cool for 10 minutes or so.  Scoop the flesh into a blender and blend until everything is smooth.  Use a few tablespoons of milk or water to assist the process, if necessary.

Cook the pasta according to the directions on the package.  When cooked, drain and set aside.

While the pasta cooks, melt the butter in a large, deep skillet or pot.  Once it is melted, whisk in the flour to create a roux.  Allow the roux to cook for a minute or two.

While whisking constantly to avoid creating lumps, pour the milk into the skillet/pot.  Add the cumin and curry powder, whisking to combine.  Allow the béchamel sauce to thicken a bit, then turn the heat off.  Add the pureed butternut squash, parmesan cheese, salt, and pepper.  Taste and adjust the seasonings if necessary.

Add the cooked pasta to the sauce and toss until the noodles are coated.

Top with more parmesan cheese, if desired.

Butternut Squash Fettuccini Alfredo | A Nerd Cooks

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2 thoughts on “Butternut Squash Fettuccini Alfredo

  1. This sounds like a keeper! I love the addition of pumpkin. Alfredo is my biggest weakness, and I think I gained 10 lbs just reading this post 😉 Too funny, my husband is also named “Sean”, but it’s spelled Shaun.

  2. Wow this looks so delicious and creamy. It’s two of my favourite things combined butternut squash and pasta. I will have to try this sometime.

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