Butternut Squash Browned Butter Rosemary Fettucini Alfredo



You can enjoy this creamy and comforting pasta dish made with roasted butternut squash, nutty browned butter, and fragrant rosemary. The rich Alfredo sauce perfectly covers each strand of fettucini, making a dish that is both fancy and cozy.

Ingredients:
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 pound fettucini pasta
  • 1/2 cup unsalted butter
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

Cook fettucini pasta according to package instructions until al dente

Drain and set aside

In a large skillet, melt the butter over medium heat

Continue cooking, stirring frequently, until it turns golden brown and has a nutty aroma, about 5-7 minutes

Add the diced butternut squash to the skillet and cook until tender, about 10-12 minutes

Stir in the minced garlic and chopped rosemary, cooking for an additional 1-2 minutes until fragrant

Reduce heat to low and pour in the heavy cream, stirring to combine

Simmer for 2-3 minutes

Add the grated Parmesan cheese to the skillet, stirring until melted and smooth

Season the sauce with salt and pepper to taste

Add the cooked fettucini to the skillet, tossing until evenly coated with the sauce

Serve hot, garnished with additional Parmesan cheese and rosemary if desired


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