Butternut Squash Fettuccine with Nutty Alfredo Sauce
A rich pasta dish featuring fettuccine tossed in a smooth butternut squash Alfredo sauce with a hint of nutty Parmesan and garlic. This italian-inspired pasta (vegetarian) ready in about 40 minutes blends fettuccine pasta, peeled and cubed butternut squash, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine pasta
- 1.5 lbs, peeled and cubed butternut squash
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/3 cup, chopped toasted walnuts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Step 2: Meanwhile, steam 1.5 lbs peeled and cubed butternut squash in a covered pot over simmering water for 10-12 minutes until fork-tender.
- Step 3: In a blender, combine the steamed squash, 3 tbsp unsalted butter, 4 minced garlic cloves, 1 cup heavy cream, 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Blend until completely smooth and creamy.
- Step 4: Heat 1 tbsp olive oil in a large skillet over medium heat. Pour in the squash sauce and warm gently for 3 minutes. Add the drained fettuccine and 1/3 cup chopped toasted walnuts, tossing to coat evenly. Add reserved pasta water a tablespoon at a time if sauce needs loosening.
- Step 5: Serve immediately, garnished with extra Parmesan and walnuts if desired.
Equipment for this recipe
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Frequently asked questions
How long does Butternut Squash Fettuccine with Nutty Alfredo Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Butternut Squash Fettuccine with Nutty Alfredo Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Butternut Squash Fettuccine with Nutty Alfredo Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Butternut Squash Fettuccine with Nutty Alfredo Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Butternut Squash Fettuccine with Nutty Alfredo Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
