This Butternut Squash Fettuccine Alfredo is made with only 6 simple ingredients like: butternut squash, cream, bacon, garlic and fettuccine noodles! It’s incredibly creamy, delicious and flavorful!
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, those 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.
Anyway, it’s not a typical fettuccine Alfredo. It’s lighter – not so loaded with extra cheese and dairy. Yes, there is still plenty of dairy in there. However, the butternut squash sauce really takes it up a notch in creaminess as well as flavor. You’re not just eating extra creamy dairy noodles.
Oh no, you’re eating a slightly earthy, a tad bit sweet, nutty bowl of extra elevated butternut squash fettuccine alfredo flavor.
AND DID I MENTION THERE’S BACON?! Ohhhh yes. Bacon bacon bacon. Putting bacon with pasta is like peanut butter and jelly. They’re just truly meant to go together.
How to make Butternut Squash Fettuccine Alfredo:
First of all, cube your butternut squash. If you’re not feeling cutting it up, they sell it pre-cut all over the place during this time of year! 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! Yesssss. Once that gets deep and crispy, remove from the pan and 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 and set aside for a moment. Begin your pasta water! I love the fettuccine noodles in this recipe because they’re really able to soak up all of that delicious creamy pasta sauce we are about to make.
Cook your noodles according to the package. 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.
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 with the dairy 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!
I love this pasta so much. 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 extra creamy heavy cream. It makes for a scrumptious experience each time you have a bite. Feel free to add some fresh herbs on top for extra color as well as flavor!
Also, I just have to give a shout out to my favorite cookware company, Made In Cookware! They’re a US based company that specializes in making the best skillets ever. They were kind enough to reach out to me and gift me both a non-stick skillet and a frying pan! Not only do they work wonderfully and are gorgeous skillets, they’re extremely well priced! For this recipe, I used their frying pan for this recipe (pictured above) and it worked perfectly to develop that caramelization of the bacon that I needed. Thanks, Made In Cookware!
Hope y’all enjoy this delicious Butternut Squash Fettuccine Alfredo. If you end up making it, please tag me on Instagram @ourbalancedbowl! I love seeing your creations. Happy Fall! Xo.
Disclaimer: Made In Cookware gifted me these two skillets. They did not sponsor this post or pay me to say these things. Thank you for continuing to support brands that I love here at Our Balanced Bowl!
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!
- 3 cups cubed butternut squash
- 4 cloves garlic, minced
- 4 slices bacon
- 1 cup heavy cream
- 1/2 cup parmesan
- 8-10 oz dry fettuccine
- 1-2 cups reserved pasta water
- drizzle of olive oil
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. Place on a baking sheet. Drizzle with olive oil and a little bit of salt and pepper. Roast for 30 minutes.
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! Add in your minced garlic. Cook for 1-2 minutes or until fragrant. 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!
Next, cook your fettuccine alfredo according to the package directions. Reserve 1-2 cups of the pasta water once it's done cooking before you drain it!!!
By now, your butternut squash should be done roasting. Add the cubed butternut squash, garlic, and 1/2 cup of the pasta water to a heat safe blender. Blend until creamy. Add more pasta water if needed.
Add the butternut squash mixture BACK to the pan that you cooked the bacon in. Turn on the oven eye and spread out the sauce in the pan and let it get warmed back up. Add your heavy cream and parmesan cheese. Stir and mix until combined. 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.
Crunch up the crispy bacon into small pieces. Serve the fettuccine warm in a large bowl with the crispy bacon pieces on top. Enjoy!