Butternut Squash Fettuccine

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Butternut Squash
1 Tablespoon Olive Oil
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1 teaspoon Smoked Paprika Powder
2 Tablespoons Nutritional Yeast/Grated Parmesan Cheese
0.5 cup Milk (I use unsweetened Almond Milk)
1 Lemon
10 ounces Fettuccine
2 Onions
1 Tablespoon Balsamic Vinegar
8-10 Sage Leaves
0.25 cup Pine Nuts

Butternut Squash Fettuccine

Oh so creamy fettuccini!

  • 45 mintes
  • Serves 4
  • Medium

Ingredients

Directions

Share

Pasta with a cream sauce is life. Except for when it’s full of saturated fats and sodium.

With fall squashes readily available now, this creamy and sweet butternut squash pasta fully satisfies me every time.

Although not pictured here, I highly recommend mushrooms or chicken with this pasta as it is more on the sweet side.

The fried sage and toasted pine nuts are optional but recommended.

You can also use any sort of pasta you have or like.

Steps

1
Done

Roast The Butternut Squash

Preheat your oven to 425F, then peel and cut your butternut squash into equal sized cubes.

You will not need any of the seeds for this recipe but I recommend keeping them and roasting them with a bit of salt an pepper for a snack!

Cutting them into same-sized cubes will ensure that each piece will roast evenly.

Transfer the cubed butternut squash onto a parchment lined baking sheet and spread them out.

Drizzle with about 1 tbsp of olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of ground pepper.

Roast the butternut squash for about 25 minutes or until fork tender.

2
Done

Caramelize The Onions

Cut up 2 onions into rings and add 1 tbsp of olive oil to a large skillet.

Once the oil is hot, add in the onion and 1 tsp of salt. Give it a gentle stir then cover and cook on medium heat for 15 minutes.

After 15 minutes, remove the lid and cook for another 15 minutes uncovered until browned.

Lastly, add 1 tablespoon of balsamic vinegar, 1 teaspoon of salt and 1/2 teaspoon of pepper, stir then remove from the heat.

3
Done

Cook The Fettuccini & Make The Sauce

Bring a large pot of water to a boil, add 1 teaspoon of salt then add the fettuccini and cook according to package instructions.

Right before draining the pasta, reserve 1/3 cup of the pasta water.

To make the butternut squash sauce, add the roasted butternut squash, all of the spices, nutritional yeast or parmesan and the milk to a blender and blend until smooth.

Lastly, add the juice of 1/2 or 1 whole lemon, then blend again and adjust the seasoning if necessary.

4
Done

Combine The Sauce and Fettuccine

Next, add the sauce to the cooked and drained pasta and stir to coat all of the pasta.

If the sauce it too thick for your liking, add a bit of the reserved pasta water, I tend to add 1/4 cup.

Give the fettuccini a try and adjust salt and/or pepper if needed.

Right before plating, fry your sage leaves.

In a small skillet (or the one you used for the onions), add 1 tbsp olive oil and heat on high-medium.

Once hot, add the sage leaves and fry for 1-2 minutes.

Move them to a piece of paper towel to drain off an excess fat.

5
Done

Serve

Add a heaping portion of pasta to your plate or bowl then top with a bit of the caramelized onion, fried sage leaves and toasted pine nuts.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

previous
Gluten Free Chocolate Cake
next
Classic Hummus
previous
Gluten Free Chocolate Cake
next
Classic Hummus

Add Your Comment