Creamy Squash Fettuccine is a delightful dish perfect for food lovers who crave a rich and comforting meal. This recipe is great for anyone looking to impress guests with gourmet cooking or for families wanting an easy dinner packed with seasonal flavors. Have you ever wondered what the creamy sauce served over fettuccine is called? The answer is Alfredo sauce, which is a popular choice for pasta dishes like this one!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 Servings | 15 Minutes | 30 Minutes | 45 Minutes | 450 |
Ingredients
- 12 oz homemade or store-bought fettuccine
- 2 cups butternut squash, peeled and diced
- 1 medium onion, sliced
- 4 oz pancetta, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp fresh thyme or sage
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Step 1: Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Once cooked, reserve about 1 cup of pasta water and then drain the rest. Set the pasta aside.
Step 2: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced pancetta and cook until it’s crispy and golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and set it aside on a plate lined with paper towels to absorb excess oil.
Step 3: In the same skillet, add the sliced onions and cook them over medium heat for about 10 minutes, stirring occasionally, until they are caramelized and soft. Add the minced garlic and cook for another minute until fragrant.
Step 4: Next, add the diced butternut squash to the skillet. Stir and cook for about 5-7 minutes until the squash begins to soften. You can add a splash of the reserved pasta water if needed to help steam the squash.
Step 5: Pour in the heavy cream and add the grated Parmesan cheese. Stir well to combine and let it simmer for about 5 minutes, allowing the sauce to thicken. Season with salt, pepper, and fresh herbs to taste.
Step 6: Add the cooked fettuccine and crispy pancetta back into the skillet. Toss everything together until the pasta is well coated in the rich and creamy sauce. If the sauce is too thick, add a little more reserved pasta water to achieve the desired consistency.
Step 7: Serve the creamy squash fettuccine immediately, garnished with extra Parmesan cheese and fresh herbs, if desired. Enjoy this indulgent dish that captures the essence of autumn cuisine!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 70mg |
| Sodium | 600mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 4g |
| Protein | 15g |
Tips, Shortcuts, and Variations
For a healthier twist, try substituting the heavy cream with coconut milk or cashew cream for a dairy-free version. You can also add spinach or kale for extra nutrients and flavor. If you’re short on time, using store-bought fettuccine can cut down on prep time significantly.
Consider topping your dish with toasted pine nuts or crushed red pepper flakes for an added crunch and spice. If you’re a fan of seafood, you can add some sautéed shrimp or scallops for an indulgent twist on this already rich and creamy pasta dish.
Kitchen Equipment Needed
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet or frying pan
- Wooden spoon for stirring
- Knife and cutting board for chopping ingredients
- Measuring cups and spoons
Storing Leftovers
Leftover creamy squash fettuccine can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to revive the sauce’s consistency. This dish also freezes well; simply thaw in the refrigerator overnight before reheating.
Pairing Suggestions
This creamy squash fettuccine pairs beautifully with a crisp green salad dressed in lemon vinaigrette for a fresh contrast. For drinks, consider serving it with a glass of Chardonnay or a light-bodied Pinot Noir to complement the dish’s rich flavors.
This recipe is not just a meal; it’s a celebration of fall flavors, perfect for family dinners or special occasions. Whether you’re a home cook or a culinary enthusiast, you’ll find that this creamy squash fettuccine is a hit with everyone.
We hope you enjoyed this indulgent recipe! If you loved it, feel free to share it with friends and family and subscribe to our blog for more delicious recipes!
Q: What is the creamy sauce served over fettuccine called?
A: The creamy sauce served over fettuccine is commonly known as Alfredo sauce.
Q: Why is my fettuccine alfredo not creamy?
A: If your fettuccine Alfredo isn’t creamy, it may be due to not enough fat content in the sauce or overcooking the pasta, which causes it to release starch. Make sure to use heavy cream and reserve some pasta water to adjust the sauce’s consistency.
Q: What can I use instead of heavy cream for fettuccine?
A: You can substitute heavy cream with alternatives like coconut milk, cashew cream, or a mixture of milk and flour to create a similar creamy texture without the calories.
Q: What thickens fettuccine sauce?
A: Fettuccine sauce can be thickened using heavy cream, grated cheese like Parmesan, or by adding a bit of cornstarch mixed with water to create a slurry.
