Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary
User Reviews
4.8
114 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
317 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary
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Butternut Squash Fettuccini Alfredo w/ Brown Butter + Rosemary is an easy, healthy fall recipe w/ 65% less calories than traditional Alfredo!
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Ingredients
- 16 oz. fettuccini or any kind of pasta you prefer
- 4 tablespoons butter I prefer salted
- 1 yellow or white onion diced
- 1 tablespoon finely chopped fresh rosemary
- 1 cup chicken stock/broth or vegetable stock or, in a pinch, water
- 3 cups diced uncooked butternut squash (from about 1/2 large squash)
- 1 cup milk preferably whole
- kosher salt and black pepper to taste
- grated Parmesan cheese for serving (optional)
Instructions
- Melt butter (4 tablespoons) in a large skillet with a lid (or pot) over medium heat. Bring a pot of salted water to a boil for the pasta.
- Turn heat to high and stir constantly; butter will begin to foam on the surface and turn brown after about 2 minutes.
- Once butter begins to brown, immediately turn heat to medium and add the diced onion and chopped fresh rosemary (1 tablespoon). Sauté over medium heat until softened (about 3 minutes).
- Add the chicken stock and diced butternut squash. Bring to a boil, cover pot, and simmer on low, until squash is fork-tender (this will take about 10-20 minutes- the smaller it's diced, the shorter time it will take).
- Once the butternut squash is starting to soften, cook fettuccini according to directions in the boiling salted water (I like to wait until this step so the cooked pasta doesn't sit around waiting for the sauce to finish getting dried up and sticky).
- Use a potato masher to mash up the squash directly in the pot. It doesn't have to be smooth- just break it up a bit.
- Add the milk to the squash and stir together.
- Use an immersion blander to blend the squash right in the pot to make the sauce. Be careful- it's hot! You may need to tilt the pot to get a deep enough area to fully immerse the blender so it doesn't splatter. Alternatively, you can use a regular blender or food processor in batches.
- Add kosher salt and black pepper to the sauce to taste.
- Add cooked pasta to the sauce and stir to coat. Serve immediately, with parmesan cheese and fresh cracked pepper if desired.
Equipments used:
Notes
- Make it Vegan: Substitute the butter with olive oil and skip the "browning" step, or use a vegan butter substitute. Substitute the milk for coconut milk, and be sure to use veggie stock or water in place of chicken stock.
- Time Saving Tip: you can usually buy already prepared (peeled and diced) butternut squash at the store, or you can use frozen.
- Money Saving Tip: peeling and dicing the butternut squash yourself will save you some money. Here's a great tutorial.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
49g
(16%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
66mg
(22%)
Sodium
185mg
(8%)
Potassium
407mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5850IU
(117%)
Vitamin C
14.1mg
(16%)
Calcium
86mg
(9%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 185mg | 8% |
| Potassium | 407mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5850IU | 117% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 86mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
114 reviews
Excellent
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