Are you ready to make the creamiest, most luscious, and most comforting pasta dish of the entire fall season? A pasta that tastes unbelievably rich and decadent, but is secretly packed with a whole pound of nourishing, wholesome butternut squash? This incredible, from-scratch Butternut Squash Alfredo is a total game-changer. We’re using the magic of puréed squash to create a velvety, golden sauce that is pure, cozy perfection in a bowl.
This isn’t just another pasta recipe; it’s your new secret weapon for healthy comfort food. We’ll show you how to transform a simple butternut squash into a silky-smooth sauce that beautifully mimics the richness of a classic Alfredo, without being nearly as heavy. This is a stunning, family-friendly meal that is perfect for a special autumn dinner or any time you’re craving a taste of the season.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Fall Pasta
What makes this Butternut Squash Pasta so spectacularly delicious is its incredible, creamy texture and its wonderfully balanced, sweet and savory flavor. The secret to its luscious, velvety body lies in the brilliant technique of simmering butternut squash in a mixture of cream and butter until it is very tender, and then puréeing it into an impossibly smooth and rich sauce. This beautiful, golden sauce is then flavored with savory Parmesan cheese and a hint of warm, aromatic nutmeg. The entire dish is brought together with tender fettuccine and a splash of the magical, starchy pasta water to create a perfect, glossy coating.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This “Healthy Alfredo”
This recipe uses a handful of high-quality, seasonal ingredients to create its signature comforting and savory flavor.
- The Butternut Squash (The “Magic” Ingredient!):
- Fresh Butternut Squash: This is the star of our healthy sauce! You will need one small to medium butternut squash, peeled, seeded, and cut into 1-inch cubes. When it is simmered until very soft and then blended, it creates the most wonderfully smooth, creamy, and velvety sauce base with a natural, earthy sweetness.
- The Shortcut: Most grocery stores now sell pre-peeled and pre-cubed butternut squash in the produce section, which is a fantastic time-saver!
- The “Alfredo” Flavors:
- Heavy Cream & Butter: These are the keys to a truly rich and luscious sauce. A combination of heavy cream and unsalted butter provides the classic, decadent flavor and mouthfeel of an Alfredo.
- Parmesan Cheese: For the most authentic and delicious flavor, it is highly recommended to use a high-quality, freshly grated Parmesan cheese from a block. Its nutty, salty flavor is essential for balancing the sweetness of the butternut squash.
- Freshly Grated Nutmeg: This is the classic, non-negotiable spice pairing for any cream-based or squash-based sauce. Its warm, sweet, and aromatic flavor is the perfect complement.
- The “Liquid Gold” (Starchy Pasta Water!): This is the most important ingredient for creating the perfect sauce consistency. The hot, starchy, and salty water from cooking your pasta is the magic liquid that helps to thin the thick squash purée into a perfect, silky, and luscious sauce that clings beautifully to every noodle.
Step-by-Step to the Best Butternut Squash Pasta
This elegant meal comes together in just a few simple stages.
Step 1: Cook the Butternut Squash Sauce Base
In a medium saucepan, add the 3/4 cup of heavy cream, the 3 tablespoons of butter, the 1 pound of cubed butternut squash, and 3/4 cup of water.
Bring the mixture to a boil. Then, reduce the heat to a simmer and continue to cook, uncovered, until the squash is very tender when poked with a fork. This will take about 15 minutes.
Part 2: Cook the Pasta (and Save That Water!)
While the squash is simmering, bring a large pot of heavily salted water to a boil. Add your 1 pound of fettuccine and cook according to the package directions until it is perfectly al dente.
Crucial Pro Tip: Just before you drain the pasta, be sure to reserve at least 1/2 cup of the starchy, salty pasta water. This is the most important ingredient for your sauce! Drain the cooked pasta.
Part 3: Blend the Sauce and Finish the Dish
Step 1: Use an immersion blender to carefully purée the hot squash mixture directly in the saucepan until it is super creamy and completely smooth. This will take about 3 to 5 minutes. (Alternatively, you can carefully transfer the hot mixture to a regular blender and blend until smooth). Step 2: Season the sauce with the 1/2 teaspoon of freshly grated nutmeg and 1 teaspoon of salt. Step 3: Stir the hot, drained pasta and the 3/4 cup of grated Parmesan cheese into the squash sauce. Toss everything together until the pasta is well coated in the creamy sauce. Step 4: Add the reserved pasta water, one tablespoon at a time, if you need to loosen the sauce to your desired consistency. Serve the pasta immediately in warm, shallow bowls, with some more freshly grated Parmesan cheese and an extra grating of nutmeg, if desired.
Creamy Butternut Squash Pasta (Healthy Alfredo!)
A creamy and flavorful vegetarian pasta dish that creates a healthy Alfredo-style sauce using butternut squash. Cubes of butternut squash are simmered in cream and butter until very tender, then pureed directly in the pot with an immersion blender to create a smooth, velvety sauce. This rich vegetable sauce is seasoned with nutmeg, tossed with cooked fettuccine and freshly grated Parmesan cheese, and thinned with a bit of starchy pasta water to reach the perfect consistency.
Ingredients
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter, cut into small pieces
- 1 pound butternut squash, cubed (about 4 cups)
- 1/2 teaspoon freshly grated nutmeg, plus more for serving
- Kosher salt
- 1 pound fettuccine
- 2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving
Instructions
- In a medium saucepan, combine the cream, butter, cubed squash, 3/4 cup of water, and 1 teaspoon of salt. Bring the mixture to a boil.
- Reduce the heat to a simmer and continue cooking for about 15 minutes, until the squash is tender when poked with a fork.
- Use an immersion blender to puree the mixture directly in the saucepan until it is super creamy and smooth, which should take 3 to 5 minutes. Season with the nutmeg.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente.
- Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the pasta.
- Add the cooked pasta and the grated Parmesan cheese to the squash sauce. Toss until the pasta is well coated.
- Add the reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce to your desired consistency.
- Serve immediately, with more grated Parmesan and a sprinkle of nutmeg, if desired.
Notes
- Special Equipment: An immersion blender is recommended for this recipe for easy pureeing directly in the pot.
- This recipe uses pureed butternut squash to create a creamy sauce, which is a great way to add vegetables to a pasta dish.
- Reserving the starchy pasta water is an important step that helps the sauce cling to the noodles and allows you to adjust the consistency.
Storage and Make-Ahead Tips
This is a fantastic make-ahead sauce for busy weeknights!
- Make-Ahead: The butternut squash Alfredo sauce is the perfect make-ahead component! You can prepare the entire sauce, let it cool completely, and store it in an airtight container in the refrigerator for up to 5 days.
- Storage: Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a saucepan on the stovetop over a low heat. You will likely need to add a generous splash of water, milk, or broth to loosen the sauce and bring back its creamy consistency, as the pasta will have absorbed much of the sauce as it sat.
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Creative Recipe Variations
- Add Some Crispy Sage: For a classic and delicious fall flavor combination, you can fry a few fresh sage leaves in a little bit of butter until they are crispy. You can then use the sage-infused butter in your sauce and crumble the crispy leaves over the top of the finished pasta for a beautiful and fragrant garnish.
- Make it a Vegan Butternut Squash Pasta: For a fantastic and easy vegan version, you can simply substitute the butter with a high-quality vegan butter substitute or olive oil, use full-fat, canned coconut milk instead of the heavy cream, and use your favorite brand of nutritional yeast or a grated, vegan Parmesan cheese substitute.
- Add a Savory Protein: For a hearty, non-vegetarian version, this creamy pasta is absolutely fantastic when tossed with some browned, crumbled Italian sausage, some crispy, diced pancetta, or some shredded rotisserie chicken.
Enjoy The Ultimate Cozy Fall Pasta!
You’ve just created a truly special dish that is a perfect harmony of wholesome, seasonal ingredients and delicious, satisfying flavors. This classic Butternut Squash Alfredo is a testament to the power of a simple, creative idea to transform a classic comfort food into something that is both incredibly delicious and wonderfully healthy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a perfectly smooth and creamy butternut squash sauce?
The two most important secrets are to simmer your butternut squash until it is very, very tender, and to use a good quality blender. The squash cubes should be completely soft and offer no resistance when pierced with a fork. This will allow them to break down into an impossibly smooth and velvety purée. A high-speed blender or an immersion blender is a fantastic tool for this.
Q2: Can I make this sauce without an immersion blender?
Yes, absolutely! You can carefully transfer the hot, cooked squash mixture to a regular, stand-up blender. Just be sure to do so carefully. It is a great idea to remove the small center cap from the blender lid and to cover the opening with a folded kitchen towel. This will allow the hot steam to escape safely and will prevent the pressure from building up inside the blender.
Q3: Can I make this sauce ahead of time?
Yes, this is an absolutely perfect make-ahead sauce! You can prepare the entire sauce, let it cool, and store it in an airtight container or a jar in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you are ready to eat, simply reheat it gently in a saucepan on the stovetop while you cook your pasta.Yes, this is an absolutely perfect make-ahead sauce! You can prepare the entire sauce, let it cool, and store it in an airtight container or a jar in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you are ready to eat, simply reheat it gently in a saucepan on the stovetop while you cook your pasta.
Q4: What is the best and easiest way to peel and cut a butternut squash?
The safest way is to first create a stable base. Use a large, sharp chef’s knife to carefully trim off a thin slice from the bottom and the top stem end of the squash. Then, you can use a sturdy vegetable peeler to peel the tough outer skin. Once it is peeled, you can stand the squash up on one of the flat ends and confidently use your sharp knife to cut it in half, from top to bottom, and then scoop out the seeds before you cube it.
Q5: Can I use a different kind of pasta?
Of course! While the long, wide ribbons of fettuccine are a classic choice for a creamy Alfredo-style sauce, this dish would also be fantastic with a sturdy, medium pasta shape with plenty of nooks and crannies to catch the sauce, like rigatoni, penne, or shells.