Description
A vibrant, nutrient-dense twist on the classic Italian-American comfort food. This recipe replaces heavy cream with a silky, velvet-smooth puree of roasted butternut squash and aromatic garlic, blended with authentic parmesan cheese. It offers a sophisticated, earthy sweetness and a gorgeous sunset-hued sauce that clings beautifully to ribbons of fettuccine. Perfect for health-conscious families looking to enjoy a luxurious, garden-fresh pasta night that feels both indulgent and nourishing.
Ingredients
3 cups cubed butternut squash (1-inch pieces)
3 cloves garlic, smashed
1.5 tablespoons extra virgin olive oil
12 ounces fettuccine pasta
1/2 cup grated Parmesan cheese
1/4 cup vegetable broth (or reserved pasta water)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
Toss butternut squash and garlic cloves with olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until the squash is tender and slightly caramelized.
Boil a large pot of salted water and cook the fettuccine according to package instructions for al dente.
Reserve 1/2 cup of pasta water before draining.
Transfer the roasted squash and garlic into a blender with the vegetable broth and Parmesan cheese.
Blend until completely smooth, adjusting consistency with reserved pasta water as needed.
Combine the sauce and cooked pasta in a large pan over low heat, tossing gently until warm.
Serve immediately garnished with fresh parsley.
Notes
Ensure the squash cubes are uniform in size to guarantee even roasting. For an extra creamy texture, pulse in a tablespoon of Greek yogurt or extra Parmesan. Store leftovers in an airtight container for up to 3 days; add a splash of water when reheating to loosen the sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg