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2017
9 years ago
Butternut squash lends its creaminess to this light pasta dish.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Butternut Squash Alfredo Pasta
Recipe courtesy of Food Network Kitchen
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
3/4 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 pound butternut squash, cubed (about 4 cups total)
1/2 teaspoon freshly grated nutmeg, plus more for serving
Kosher salt1 pound fettucine
2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving
Directions
Special equipment: an immersion blender
Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
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Recipe of the Day: Butternut Squash Alfredo Pasta | Food Network
https://youtu.be/zeSE-hDgMwg
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