Recipe courtesy of Ree Drummond
Butternut Squash Fettuccine Alfredo
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 67 mg
- Sodium
- 604 mg
Ree takes one of her favorite pasta dishes, fettuccine Alfredo, and gives it an autumnal makeover using butternut squash and sage. It’s great on its own as a vegetarian main course, or as accompaniment to poultry or steak.
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 67 mg
- Sodium
- 604 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and remove the seeds. Add the butternut squash to the sheet pan, cut side down, along with the onion, garlic and minced sage. Drizzle over the olive oil and a generous pinch of salt, then pepper. Roast until the squash is soft and cooked through, about 40 minutes.
- Meanwhile, melt the butter in a small skillet over medium heat. Fry the whole sage leaves in the butter until crisp and deep green, 1 to 2 minutes. Remove with a slotted spoon to a paper towel lined plate. Set the butter aside.
- Remove the sheet pan from the oven. Carefully remove the flesh from the squash and add to a blender along with the onions, garlic and sage from the sheet pan. Add the cream, Parmesan and the reserved butter. Blend until smooth, adding a little more cream to thin if needed.
- To serve, toss the fettuccine with the sauce and serve garnished with the fried sage and more Parmesan.
