Creamy, Luscious and Cheesy Butternut Squash Fettuccine Alfredo is a comforting and luxurious fall Pasta recipe for dinner. Butternut Squash Pasta sounds like a delicious affair. Loaded with butter, Parmesan, Ricotta Cheese, Heavy Cream, that hint of Nutmeg and loads of Sage this is seriously the best Pasta recipe for dinner for a cosy and crisp fall night.
September is here and for me September is all about some easy, comforting and healthy fall dinners. The transition season is best enjoyed with some easy and comforting Butternut Squash and Pumpkin recipes.
While my go-to recipes for September are Soups and Slow Cooked Meals which I love because I try to keep my hands off cooking as much as possible, but there are kinds of days though which gets me all excited to make something exciting.
And as exciting and whimsical this Butternut Squash Alfredo sounds its not. Infact, grab a spoonful of this and you'll wonder why you never made this till now! Seriously its sooo good. Also try my Pumpkin Mac and Cheese.
Butternut Squash is such a delicious addition to the usual Fettuccine Alfredo. It lends a perfect fall taste to this awesome and favoruite pasta dish. Have you tried my other favorite Butternut Squash recipes like
🍝 Creamy Butternut Squash Pasta
This luxurious and luscious Butternut Squash Pasta with Heavy Cream, Milk, Parmesan and my favorite Ricotta Cheese is just so good.
I love to use Ricotta Cheese in my Fettuccine Alfredo. It adds an extra bit of creaminess and tanginess to my Pasta and makes it taste so damn good.
Have you tried my
- Creamy Chicken Fettuccine Alfredo
- Creamy Shrimp Alfredo with Cream Cheese
- Vegan White Bean Alfredo
- Vegan Fettuccine Alfredo with Cashews & Cauliflower (Gluten-Free)
- Lemon Parmesan Chicken Alfredo
- Creamy Cajun Chicken Fettuccine Alfredo
- Spinach Ricotta Stuffed Shells in Alfredo Sauce
- Mushroom Fettuccine
- 🍝 Creamy Butternut Squash Pasta
- 🥘 Ingredients
- 👩🍳 Instructions on making Butternut Squash Fettuccine Alfredo
- Why Ricotta in Fettuccine Alfredo?
- 💪 Possible Substitutions for a healthier Fettuccine Alfredo
- 📝 Cooking Variations
- 🧊 Can I store the Butternut Squash Alfredo Sauce
- 💯 Top tips to make the Best Butternut Squash Fettuccine Alfredo
- Butternut Squash Fettuccine Alfredo
- Fettuccine Pasta - I like to use Fettuccine for this recipe as the sauce sticks to this the best. You can use Penne or Linguine or any other Pasta which holds on to the sauce
- Butternut Squash - Peeled, Deseeded and chopped into cubes
- Salt and Pepper - for seasoning
- Garlic Powder - to season the Butternut Squash before roasting
- Sweet Paprika - to season the squash
- Butter - to make Alfredo sauce
- Extra Virgin Olive Oil - Adds extra bit of flavor to the sauce
- Ricotta Cheese - Adds an amazing tanginess and cheesiness to the Pasta
- Garlic - Helps in improving the flavor
- Parmesan Cheese - I cannot imagine Fettuccine without Parmesan Cheese
- Chicken Broth - Helps in improving the flavor
- Whole Milk - Makes Butternut Squash Alfredo sauce creamy
- Heavy Cream - Helps thicken the Butternut Squash Alfredo Sauce
- Ground Nutmeg - brings in amazing fall taste
- Fresh Sage Leaves - the best accompaniment to Butternut Squash.
See recipe card for quantities. Also, watch the video for a quick visual.
👩🍳 Instructions on making Butternut Squash Fettuccine Alfredo
STEP 1: ROAST THE BUTTERNUT SQUASH
- Combine chopped Butternut Squash with Olive Oil, Salt, Pepper, Garlic Powder and Sweet Paprika
- Lay in a sheet pan or baking dish
- Roast @450F or 220C for 20 minutes
- After it gets roasted, allow it to cool down for 5 minutes
- Blend in a Food Processor with some Pasta Water. Keep it aside
STEP 2: COOK THE PASTA
- Bring a pot of salted water to boil. As the water boils, add the Fettuccine Pasta and cook for 6 minutes or as per package directions until al dente.
- After the Pasta gets al dente, drain the water and keep it aside.
STEP 3: MAKE ALFREDO SAUCE
- Heat Olive Oil and Butter in a Skillet
- As the butter melts, add the Ricotta Cheese and stir until the cheese melts over low heat
- As the cheese melts, add the minced garlic and cook for just 1-2 min
- Pour Heavy Cream, Whole Milk, and Chicken Broth and stir to combine
- Add the Sweet Paprika, Salt and Pepper. Toss to combine
- Allow the alfredo sauce to simmer until it thickens
STEP 5: ADD THE PASTA
- Add the Pasta to the Alfredo Sauce
- Toss to combine
- Pour the Butternut Squash Puree in it
- Add grated Nutmeg and Freshly Grated Parmesan Cheese
- Toss to combine everything
- Serve with fresh Sage leaves on top.
Remember that if your Alfredo Sauce is thin, just simmer for a little longer and it will thicken automatically.
💡 Hint: The starch from the Pasta and the Parmesan Cheese will combine to thicken the Alfredo Sauce. So if your Alfredo Sauce is thin in the beginning, don't fret. Just simmer for a little longer and stir in between to avoid anything getting stuck to the bottom of the pan. Within 5 minutes the Alfredo Sauce WILL THICKEN!
Why Ricotta in Fettuccine Alfredo?
Well, traditionally no Ricotta cheese is added to Fettuccine ALfredo. However, its my secret ingredient. It makes Fettuccine Alfredo EXTRA CREAMY & DELICIOUS. 😋 😋
It also adds a cheesy and tarty taste to the alfredo sauce which makes it taste just so good.
If you're looking for a replacement for Ricotta Cheese you can use Cottage Cheese or Cream Cheese in a pinch.
💪 Possible Substitutions for a healthier Fettuccine Alfredo
- Whole Wheat Pasta - instead of regular Fettuccine use Whole Wheat Fettuccine.
- Spinach or Kale - use healthy Greens like Spinach or Kale in the Pasta. Add them right when you pour in the Butternut Squash Puree.
- Vegan- To make Vegan Butternut Squash Alfredo Pasta, replace Butter with Vegan Butter, Parmesan with Vegan Parmesan, and any Plant Based Milk. Skip the Ricotta Cheese, Heavy Cream and Whole Milk. The sauce will naturally thicken from the starch of the pasta and vegan Parmesan Cheese.
📝 Cooking Variations
- Spicy - Butternut Squash Pasta can be made spicy as per requirement with addition of Hot Sauce or Red Pepper Flakes as per requirement.
- Rosemary and Sage - Don't forget the herbs. It's what makes this Butternut Squash Alfredo Pasta taste so good. A few sprigs of Rosemary and Sage can do wonders to this recipe.
- If you want the Pasta creamy and loose, save some of the Pasta water and add it right when you add the Butternut Squash Puree.
🧊 Can I store the Butternut Squash Alfredo Sauce
Yes, ofcourse. You can store the Butternut Squash Alfredo Sauce and use it to make Creamy Chicken or Turkey.
You need to make the sauce by adding the roasted butternut squash puree right into the simmering mixture. Simmer until it gets cooked through. Cool it down to room temperature. Transfer to an air-tight container and freeze for upto 3 months.
Thaw overnight in the refrigerator before use.
💯 Top tips to make the Best Butternut Squash Fettuccine Alfredo
- If your Alfredo Sauce is too thin, just simmer for a little longer and the sauce will thicken
- If you love saucy Fettuccine Alfredo like me, then add some remaining Pasta water. The Pasta water is extremely flavorful and make the Alfredo Sauce delicious.
- A few sprigs of Rosemary and Sage leaves will make the sauce extra flavorful
- You might wonder why ricotta in fettuccine alfredo. Well, its my special addition and makes this Butternut Squash Fettuccine Alfredo extra delicious and cheesy.
Gimme more Creamy Pasta recipes
- Salmon Pasta in Creamy Cajun Sauce
- Creamy Garlic Shrimp Pasta
- Creamy Lemon Pasta
- Creamy One-Pot Red Sauce Pasta
- Creamy Chicken Fettuccine Alfredo
- Creamy Shrimp Alfredo with Cream Cheese
Butternut Squash Fettuccine Alfredo
- 1 lb Fettuccine Pasta
- 1 medium sized Butternut Squash peeled, seeded and chopped into 1-inch cubes
- 1 teaspoon Salt and Pepper to roast the butternut squash
- 1 teaspoon Garlic Powder
- 1 teaspoon Sweet Paprika divided (1/2 teaspoon to roast the butternut squash)
- 1 tablespoon Extra Virgin Olive Oil divided (1/2 tablespoon to roast the butternut squash)
- 1 stick Unsalted Butter
- 5 cloves Garlic minced
- 1½ cup Heavy Whipping Cream
- ½ cup Whole Milk
- 1 cup Ricotta Cheese
- ½ cup Chicken Broth
- 1 teaspoon Salt and Pepper adjust as per taste
- 1 cup Grated Parmesan Cheese
- ½ teaspoon Grated Nutmeg
- Sage Leaves for garnish
- Cook the Pasta: Heat water in a large pot until it begins to boil. Add salt to the boiling water along with the Fettuccine Pasta. Cook as per Package directions or until al dente. Once the Pasta gets cooked, save a cup of the Pasta water and drain the remaining pasta water. Keep the Pasta aside.
- Roast Butternut Squash: Preheat the oven to 425F or 220C. Combine chopped Butternut Squash Cubes with salt, pepper, garlic powder, sweet paprika and olive oil. Lay evenly in a sheet pan and roast the butternut squash for 20-25 minutes.
- Melt Ricotta Cheese: In a large pan or skillet, heat Olive Oil and Butter over high heat. As the butter melts, add the Ricotta Cheese and stir until the cheese melts in the butter.
- Add heavy Cream: As the Ricotta Cheese melts, add the minced garlic. Stir in the Chicken Broth, Heavy Cream and Whole Milk.
- Season the Pasta: Season the alfredo sauce with Salt, Pepper and Sweet Paprika. Toss to combine. Simmer for 2-3 minutes or until the alfredo sauce thickens.
- Puree Roasted Butternut Squash: Once the butternut squash gets roasted, transfer this to a high speed blender. Pour some of the saved Pasta water and blend until smooth and creamy.
- Toss the pasta: Toss the alfredo sauce with the Fettuccine Pasta. Pour the Butternut Squash Puree over it and toss to combine.
- Stir in Parmesan: Stir in freshly grated Parmesan Cheese and grated Nutmeg. If the sauce is too thin, then simmer for a little longer. If the sauce is too thick, add some leftover pasta water to thicken the alfredo sauce.
- Garnish and Serve: Garnish with fresh sage leaves or basil leaves and serve.