Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 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
Description
Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary starts by browning butter to develop a deep, nutty flavor, then sautéing diced onion and rosemary. Adding chicken stock and diced squash, the mixture simmers until the squash softens. Meanwhile, fettuccini is cooked separately to avoid texture issues.
The cooked squash is mashed directly in the pot to create a creamy sauce base to coat the pasta. Milk is added to adjust consistency, seasoning with kosher salt and black pepper enhances flavors. The sauce balances the subtle sweetness of butternut squash with the richness of brown butter and herbal notes from rosemary.
Optionally, grated Parmesan cheese can be added when serving to deepen flavor. This dish offers a comforting pasta meal with a smooth sauce that highlights seasonal squash.
This recipe can be adapted for vegan diets by substituting butter with olive oil or vegan butter, using coconut milk, and replacing chicken stock with vegetable stock or water.
Ingredients
- 16 oz. fettuccini or any kind of pasta you prefer
- 4 tablespoons butter I prefer salted
- 1 yellow onion diced, or white onion
- 1 tablespoon rosemary finely chopped fresh
- 1 cup chicken stock or vegetable stock or, in a pinch, water, or broth
- 3 cups butternut squash from about 1/2 large squash, diced, uncooked
- 1 cup milk preferably whole
- kosher salt to taste
- black pepper to taste
- Parmesan Cheese for serving (optional, grated
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.
Notes
- Use vegan butter or olive oil and substitute dairy milk with coconut milk for a vegan version.
- Store-bought peeled and diced butternut squash saves preparation time; peeling and dicing your own is more economical.
- Brown the butter carefully to prevent burning, stirring constantly once it starts foaming.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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