30-Minute Butternut Squash Alfredo Pasta
30-Minute Butternut Squash Alfredo Pasta is a creamy, comforting dish perfect for busy weeknights or cozy gatherings. This recipe features roasted butternut squash blended into a velvety Alfredo sauce that envelops your pasta in rich flavors. With its vibrant colors and delightful taste, this dish will make you feel like a gourmet chef in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash (about 2 cups diced)
- 8 oz fettuccine or penne pasta
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, season with salt and pepper, and roast on a baking sheet for about 20 minutes until tender.
- In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente (about 8 minutes), reserving half a cup of pasta water before draining.
- In a skillet over medium heat, melt butter or oil and sauté minced garlic for one minute until fragrant.
- Add roasted butternut squash and heavy cream to the skillet; blend until smooth using an immersion blender. Stir in grated Parmesan cheese until melted.
- Combine the cooked pasta with the sauce, adding reserved pasta water as needed for desired consistency.
- Serve hot, garnished with extra Parmesan cheese or freshly cracked pepper.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 480
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For a vegan version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast. Feel free to add spinach or kale for extra nutrition or swap butternut squash for pumpkin.