Butternut Squash Fettuccine Alfredo

Butternut Squash Fettuccine Alfredo

Looking for a creamy new recipe that is nutritious and tasty? Well this Butternut Squash Fettuccine Alfredo from our blogger friend and Dietitian Deanna Segrave-Daly from Teaspoon of Spice may just be what you need. The butternut squash adds a layer of creaminess and color to this already healthy Fettuccine Alfredo recipe. You can add in some unsalted butter, all-purpose flour and Parmesan cheese and other basic household ingredients to finish it up.

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Butternut Squash Fettuccine Alfredo

Total Time 45 minutes

Servings 4 Servings

Ingredients

For the squash puree:

• 1 3 pound butternut squash, cut in half and seeds removed (save seeds for roasting!)
• 2 teaspoons olive oil

For the pasta:

• 1 pound fettuccine or linguine I use half whole wheat and half regular pasta
• 2 -3 tablespoons pasta water as needed

For the sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/4 cup low-fat milk warmed in microwave for 1 minute
• 3/4 cup grated Parmesan cheese divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. For the squash: preheat oven to 400 degrees F. Place squash, cut sides up on a baking pan with a lip (to catch any juice drippings) and drizzle each half with 1 teaspoon olive oil. Bake for about 45 -60 minutes or until flesh is soft. Remove from oven and cool for about 10 minutes.
2. Scoop flesh out of skin and add to blender or food processor. Puree until smooth (sometimes I add a few tablespoons of water or milk to help the process.) This makes about 1 1/2 cups. Set aside.
3. Cook fettuccine in a large pot according to package instructions. Save some pasta water when draining and add pasta to a large serving bowl.
4. While pasta is cooking, make the sauce. In a large saucepan over medium heat, melt butter. Whisk in flour and then slowly, pour warm milk into pot, whisking as you go. Whisk frequently until roux starts to simmer rapidly and thicken a bit. Reduce to low heat and mix in butternut squash puree until well incorporated. Mix in 1/2 cup Parmesan cheese and add a few tablespoons of pasta water if the sauce is too thick. Remove from heat.
5. Pour butternut squash sauce over hot pasta, add pepper and salt and toss well. Sprinkle with remaining 1/4 cup Parmesan cheese and serve.

Recipe Notes

** This recipe was entered into the Pasta Fits Recipe Redux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.