This is the perfect Butternut Squash Pasta with heavy cream, Parmesan and Ricotta Cheese. Super creamy, comforting, and delightful, the perfect fall spin to the usual fettuccine alfredo. Easy enough for a quick weeknight dinner.
1medium sizedButternut Squashpeeled, seeded and chopped into 1-inch cubes
1teaspoonSalt and Pepperto roast the butternut squash
1teaspoonGarlic Powder
1teaspoonSweet Paprikadivided (1/2 teaspoon to roast the butternut squash)
1tablespoonExtra Virgin Olive Oildivided (1/2 tablespoon to roast the butternut squash)
1stickUnsalted Butter
5clovesGarlicminced
1½cupHeavy Whipping Cream
½cupWhole Milk
1cupRicotta Cheese
½cupChicken Broth
1teaspoonSalt and Pepperadjust as per taste
1cupGrated Parmesan Cheese
½teaspoonGrated Nutmeg
Sage Leavesfor garnish
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INSTRUCTIONS
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.
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Nutrition
Nutrition Facts
Butternut Squash Fettuccine Alfredo
Amount Per Serving
Calories 870Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 46g288%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 23g
Cholesterol 239mg80%
Sodium 1763mg77%
Potassium 929mg27%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 6g7%
Protein 22g44%
Vitamin A 22736IU455%
Vitamin C 43mg52%
Calcium 605mg61%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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