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Golden Butternut Squash Alfredo Pasta

Discover the delightful Golden Butternut Squash Alfredo Pasta, a creamy and nutritious dish that redefines comfort food. This recipe features roasted butternut squash, creating a rich sauce that's perfect for both dairy lovers and vegan eaters. Packed with vitamins and fiber, it brings healthy indulgence to your table. With simple ingredients and easy steps, this pasta dish is not only delicious but also supports sustainable eating. Enjoy a wholesome meal that everyone will love!
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Ingredients
  

1 medium butternut squash (approximately 2-3 cups, peeled and cubed)

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

3 cups vegetable broth

1 cup heavy cream or full-fat coconut milk (for a dairy-free alternative)

3-4 cloves garlic, minced

1 teaspoon onion powder

½ teaspoon ground nutmeg

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

12 ounces fettuccine or pasta of choice

Fresh parsley, finely chopped (for garnish)

Crushed red pepper flakes (optional, for a touch of heat)

Instructions
 

Roast the Butternut Squash:

    - Preheat your oven to 400°F (200°C).

      - In a large baking dish, combine the peeled and cubed butternut squash with the olive oil, salt, and pepper. Toss until well coated.

        - Spread the squash out in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.

          Cook the Pasta:

            - While the squash is roasting, fill a large pot with water, add a generous pinch of salt, and bring it to a boil.

              - Add the fettuccine and cook according to the package instructions until al dente.

                - Once cooked, reserve about 1 cup of pasta water, then drain the remainder and set the pasta aside.

                  Prepare the Alfredo Sauce:

                    - In a large saucepan over medium heat, add the minced garlic. Sauté for 1-2 minutes until aromatic, being cautious not to burn the garlic.

                      - Add the roasted butternut squash to the pan, along with the vegetable broth, heavy cream (or coconut milk), onion powder, and nutmeg. Stir well and bring the mixture to a gentle simmer.

                        Blend the Sauce:

                          - Using an immersion blender, blend the sauce directly in the saucepan until it becomes smooth and creamy. If you prefer, you can carefully transfer the mixture to a high-speed blender (make sure it's not too hot) and blend until smooth.

                            Combine Pasta and Sauce:

                              - Once blended, return the sauce to the saucepan (if using a blender). Stir in the grated Parmesan cheese (or nutritional yeast) until melted and thoroughly combined. If the sauce is too thick for your liking, gradually add some of the reserved pasta water until you achieve the desired consistency.

                                Mix Everything Together:

                                  - Add the cooked pasta to the sauce, gently tossing to ensure all the noodles are evenly coated. Allow the combined dish to heat for an additional 2-3 minutes to meld the flavors, adjusting seasoning with extra salt, pepper, and crushed red pepper flakes according to your preference.

                                    Serve:

                                      - Plate the Golden Butternut Squash Alfredo Pasta. Garnish each serving with a sprinkle of fresh parsley and additional Parmesan or nutritional yeast, if desired. Serve immediately and enjoy the delightful creaminess and rich flavor of this pasta dish!

                                        Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings