BUTTERNUT SQUASH ALFREDO PASTA
Butternut squash lends its silky texture to this classic dish, allowing you to cut the cream and butter with no sacrifice of flavor. It comes together quickly, so you can even enjoy it on a weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE
Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.
Provided by MooShell
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
- Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
- Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 47.3 g, Cholesterol 91.2 mg, Fat 35.1 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 20.3 g, Sodium 371.8 mg, Sugar 4 g
ISA'S BUTTERNUT SQUASH VEGAN ALFREDO PASTA
Easy autumn vegan comfort food!
Provided by isachandra
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h37m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
- Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
- Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
- Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 86.2 g, Fat 24.6 g, Fiber 8.4 g, Protein 21.9 g, SaturatedFat 4.1 g, Sodium 623.7 mg, Sugar 11.4 g
BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY
This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil.
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
- Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
- Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
- Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
- Cook the pasta according to the package instructions until al dente.
- Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
- Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
- Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
- Enjoy!
Nutrition Facts : Calories 1441 calories, Carbohydrate 137 grams, Fat 85 grams, Fiber 6 grams, Protein 31 grams, Sugar 13 grams
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BUTTERNUT SQUASH AND FETTUCCINE ALFREDO - BHG.COM
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5/5 (1)Total Time 25 minsAuthor Cynthia CoffeyCalories 529 per serving
- In a large pot cook pasta and squash in lightly salted boiling water 3 to 5 minutes or until tender. Drain; return to pot.
- In a large skillet heat 1 Tbsp. olive oil over medium-high. Add onion; cook and stir 3 minutes. Add sausage; cook and stir 2 to 3 minutes or until browned. Stir in cream; bring to boiling. Boil gently, uncovered, 1 minute. Add sage, cheese, and 1/2 tsp. each kosher salt and ground black pepper; stir. Add to pasta and squash in pot; toss to coat. Serves 6.
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Servings 8Estimated Reading Time 5 mins
- 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.
- 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.
- Cook fettuccine in a large pot according to package instructions. Save some pasta water when draining and add pasta to a large serving bowl.
- 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.
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