This Butternut Squash Fettuccine Alfredo is made with only 6 simple ingredients! It’s incredibly creamy, delicious and flavorful!
This recipe was originally published in October 2018 – I’ve since updated the photos as well as added additional blog content. Enjoy!
It’s been kind of a challenge for me this Fall to try and make more savory recipes. When the first cold air hits in North Carolina, all I want to do is get out my baking sheets, hand mixer and bake ALLLL the things.
Oh, and drink hot chocolate. Or apple cider. And lay under blankets all day. Honestly, it doesn’t sound like such a bad life does it?
However, these savory recipes are the ones that really warm you down to your toes and get your belly extra full and happy.
Enter this Butternut Squash Fettuccine Alfredo. It’s not your typical fettuccine alfredo. You know, the kind you get at Olive Garden during their endless pasta bowl menu? Just me? Oh okay.
Why You’ll Love This Dish:
This is not your typical super heavy, dairy laden fettuccine alfredo (although yes I love that too)… this dish is slightly lighter – not so loaded with extra cheese and dairy. Yes, there is still dairy in there. However, the butternut squash sauce really takes it up a notch in creaminess as well as flavor.
Speaking of the butternut squash sauce…this sauce is a tad bit sweet and by roasting the butternut squash, you get these delightful caramelized nutty and earthy flavors! It’s elevated and delightful.
It’s SO simple and made with just a handful of ingredients you most likely already have in your house. Blending of the sauce makes things ultra easy!
There is never one overwhelming flavor but instead nuances of each flavor in each bite. Crispy garlic, smooth butternut squash, fatty bacon, and of course the ultra creamy heavy cream. It makes for a scrumptious experience each time you have a bite.
AND DID I MENTION THERE’S BACON?! I mean, why not go all out right?
The crispy bacon on top adds a delicious texture and of course, you just can’t really ever go wrong with bacon.
Ingredients You Need:
- Butternut squash – the base of this recipe! You will need to dice it into bite size pieces.
- Fresh garlic – this is going to add so much flavor to the recipe! Highly recommend using fresh instead of powdered.
- Bacon – yes please! The crispier the better for this recipe because it really helps add texture.
- Heavy cream – This is going to make the sauce super creamy! However, if you want it a little less rich, you can sub half and half.
- Freshly grated parmesan – do me a favor and take the time to freshly grate the cheese! It gives it so much more flavor and it melts into the sauce beautifully!
- Fettuccine Noodles – a must! These long noodles really soak up all of that amazing sauce.
- Reserved pasta water – when draining your pasta, save your water! this starchy water is a must in helping make the sauce creamy.
- Salt and red pepper flakes – be sure to taste and adjust seasoning when needed. I did find that the parmesan and bacon really add a great amount of salt to the recipe so I only needed to add a pinch more. The red pepper flakes are for a little bit of spice if you want it!
How to make Butternut Squash Fettuccine Alfredo:
First of all, cube your butternut squash. If you’re not feeling like cutting it up, you can normally find containers of it pre-cut at your favorite grocery store. No judgment here, save time!
Next you’re going to roast your butternut squash. By roasting it, it gives such a wonderful balance of sweet and savory, and a deep and slightly earthy flavor.
While that’s roasting, cook your bacon! Once that gets deep and crispy, remove from the pan and quickly cook your minced garlic in the bacon grease. Heart eyes. The fat from the bacon gives the dish an amazing flavor as well as the garlic.
Cook the garlic until fragrant. Once your butternut squash is done roasting, put it in a strong heat-safe blender (I used my vitamix) and set aside for a moment.
Start making the pasta. Generously salt the water and cook pasta according to package instructions.
When you go to drain the pasta, IMPORTANT TIP: keep 1-2 cups of your pasta water!
Now that your pasta is done and has been drained, add 1/2 cup of pasta water to your blender with the butternut squash and garlic. Blend until creamy. If needed, add up to 1 cup of pasta water.
It should look something like this:
After you’ve blended that and it’s delicious and extra creamy, heat your bacon grease back up in your skillet.
Add in your blended butternut squash sauce and mix until the sauce is combined with the bacon grease. Next, add in my personal favorite ingredient: heavy cream! This takes it to NEXT LEVEL CREAMY, Y’ALL.
But we aren’t done yet – add in about 1/2 cup of shredded parmesan cheese. Mix until all of this is combined!
Lastly, add back in those fettuccine noodles. Using tongs, make sure the noodles are fully immersed in the sauce. If you find your sauce is TOO thick, use your back-up cup of pasta water to thin out if needed.
And there you have it! Taste and adjust and add an additional pinch of salt if needed. Dig in!
I love this pasta so much, y’all! And I know you will too.
Best Pasta Making Tips:
Like I have stated, be sure to save that starchy pasta water to help thin out your sauce! This will make sure that you don’t have to use *as much* dairy as a normal alfredo recipe might call for.
Be sure, like I stated above, to use freshly grated parmesan cheese. If you use the pre-grated kind in the green bottle, it will get all clumpy! You want it to be meld into the pasta sauce effortlessly!
If you feel like there is *too* much bacon grease remaining in the pan, feel free to remove some.
I absolutely love adding some fresh herbs on top for extra color as well as flavor! Oh, and you can’t forget to add additional parmesan as garnish!
Storing Leftovers:
Store leftovers in a tightly sealed tupperware container in the refrigerator for up to 3 days.
Reheating Pasta:
To reheat this pasta, simply put it back in a pan and add a splash more of cream. Stir and then let warm until your desired temperature is reached.
Running low on time? You can also simply just pop it in the microwave in the tupperware container. Add a splash of cream, stir and heat until it’s warmed up.
Did you enjoy this recipe? Here are a few others you might like:
Butternut Squash Mashed Potatoes
Sausage and Apple Stuffed Acorn Squash
Thai Peanut Butternut Squash Bowl
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Butternut Squash Fettuccine Alfredo
This Butternut Squash Fettuccine Alfredo with Bacon is made with only 6 simple ingredients like: butternut squash, cream, bacon, garlic and fettuccine noodles! It’s incredibly creamy, delicious and flavorful!
Ingredients
- 3 cups cubed butternut squash
- 4 cloves garlic, minced
- 4 slices bacon
- 1 cup heavy cream (more if needed)
- 1/2 cup parmesan (more to garnish)
- 10-12 oz dry fettuccine
- 1-2 cups reserved pasta water
- drizzle of olive oil
- salt to taste, red pepper flakes to garnish if desired
Instructions
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Preheat oven to 400 degrees. Cut your butternut squash in half, scoop out the seeds. Cut into cubes until you get about 3 cups worth. Mince the garlic and set the garlic aside.
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Add the cubed butternut squash onto on a baking sheet. Drizzle with olive oil and add a pinch of salt. Toss until combined. Roast for 30 minutes, flipping halfway.
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While the squash is cooking, fry your bacon in a skillet until crispy. Once done, remove the bacon from the pan and place it onto a plate. Keep the bacon grease in the skillet!
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To the warm skillet, add in the minced garlic. Cook for 1-2 minutes on medium heat. Once the garlic is done, remove it from the pan and set aside. Keep your pan with the bacon grease on the stove, just turn off the eye!
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Next, cook your fettuccine alfredo according to the package directions. Be sure to generously salt the pasta water before boiling! Reserve 2 cups of the pasta water once it's done cooking before you drain it!!!
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By now, your butternut squash should be done roasting. Add the cubed butternut squash, garlic, and 1/2 to 1 cup of the pasta water to a heat safe blender. Blend until creamy. Add more pasta water if needed to thin out the sauce.
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Add the butternut squash sauce mixture BACK to the pan that you cooked the bacon in. Turn on the oven eye on medium heat and spread out the sauce in the pan and let it get warmed back up.
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Take the time to shred 1/2 cup of parmesan cheese. Add the heavy cream and freshly shredded parmesan cheese to the pan with the sauce. Stir and mix until combined.
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Lastly, add in your drained fettuccine noodles. Using tongs, mix until the noodles are completely covered in the sauce. Add additional reserved pasta water to the sauce if you want it to be a thinner alfredo. Taste and add a pinch of salt if needed.
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Dice up the crispy bacon into small pieces. Serve the fettuccine warm in a large bowl with the crispy bacon pieces on top and extra shredded parmesan cheese. Enjoy!
Yes, please! I love the creaminess and the bacon.
Thank you so much, Heather! This dish is extra creamy and delicious!
Looks yummy. I never would have thought of making a sauce out of butternut squash. Thanks for the idea.
I have a question. You refer to the eye as in, “turn off the eye” and “Turn on the oven eye.” I must admit I don’t know what you are talking about. Would you enlighten me?
Hi Joan! You’re very welcome – I hope you make it and enjoy it! When I say “turn off/on the oven eye”, I mean to literally turn your oven knob – which in turn turns off/on the stove eye. Does that make sense? Hope I was able to explain it to you. Any other questions, just let me know 🙂
Butternut squash is great, now I can’t stop thinking about this delicious focaccia!!!!
This is the best indoor chicken I’ve ever made, and I used boxed, frozen chicken breasts. Can’t wait to try this out with fresh ones… maybe post up some ideas for side dishes? 😉