BUTTERNUT SQUASH FETTUCCINE ALFREDO | Butternut Squash Pasta | Butternut Squash Alfredo Pasta
#ButternutSquashAlfredo #ButternutSquashPasta
#FallRecipes

Ingredients

▢1 lb Fettuccine Pasta
▢1 medium sized Butternut Squash peeled, seeded and chopped into 1-inch cubes
▢1 tsp Salt and Pepper to roast the butternut squash
▢1 tsp Garlic Powder
▢1 tsp Sweet Paprika divided (1/2 tsp to roast the butternut squash)
▢1 tbsp Extra Virgin Olive Oil divided (1/2 tbsp 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 tsp Salt and Pepper adjust as per taste
▢1 cup Grated Parmesan Cheese
▢Sage Leaves for garnish

How to Make

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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