Recipe courtesy of Justin Warner
Recipe courtesy of Justin Warner
Watch how to make this recipe.
Butternut Squash and Gouda Alfredo Pasta
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 100 mg
- Sodium
- 602 mg
Butternut squash lends a silky texture and beautiful hue to this classic dish, while a generous portion of creamy Gouda adds just the right touch of cheesy goodness. It’s quick and easy to pull together, making it the perfect choice for entertaining as well as a weeknight dinner.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 31 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 100 mg
- Sodium
- 602 mg
Ingredients
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Directions
Special equipment:
an immersion blender- Add the squash, cream, butter, thyme and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer; simmer until the squash is tender when poked with a fork, about 15 minutes. Remove the thyme stems. Purée the mixture using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg, 1 teaspoon salt and several grinds of pepper.
- 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 well. Stir the pasta, Gouda and Parmesan into the squash sauce and toss until the pasta is well coated and the cheese is melted. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Transfer to a serving bowl. Serve with more Parmesan and freshly ground pepper on top.
