Q1: Can I use a regular blender instead of an immersion blender?

Yes, absolutely! If you don't have an immersion blender, you can carefully transfer the hot, cooked squash mixture to a regular, countertop blender. Just be sure to do it safely: never fill the blender more than halfway, and remove the small center cap from the lid and cover the opening with a folded kitchen towel. This will allow the hot steam to escape and will prevent a dangerous pressure buildup.

Q2: What is the best way to get a super smooth butternut squash sauce?

The two most important secrets are to simmer the squash until it is very, very tender (it should be easily mashable with a fork), and to use a high-powered blender . Simmering the squash until it is fall-apart soft will make it much easier to blend into a perfectly smooth purée without any stringy bits.

Q3: Is it really important to save the pasta water?

Yes, this is a fantastic professional Italian cooking secret! The water that your pasta has cooked in is full of wonderful starches. This starchy water, often called "liquid gold," is the perfect, natural emulsifier. Adding a splash of it to your final sauce will help the sauce to cling beautifully to the pasta and will create an even more cohesive, luscious, and creamy final dish.

Q4: Can I make this sauce ahead of time?

Yes, this sauce is perfect for making ahead! You can prepare the butternut squash sauce completely, let it cool, and store it in an airtight container in the refrigerator for up to 4 days , or in the freezer for up to 3 months . When you are ready to eat, simply reheat the sauce gently on the stovetop while you cook your fresh pasta.

Q5: Can I use a different kind of squash in this recipe?

Of course! This recipe is also fantastic with other sweet, firm winter squashes. A kabocha squash or a honeynut squash would both be delicious substitutes for the butternut squash. You could also use an equal amount of canned, 100% pure pumpkin purée for an even faster shortcut!

The Best Creamy Butternut Squash Alfredo Pasta

A creamy and flavorful vegetarian pasta dish that creates a healthy Alfredo-style sauce using butternut squash. Cubes of butternut squash are simmered in cream and butter until very tender, then pureed directly in the pot with an immersion blender to create a smooth, velvety sauce. This rich vegetable sauce is seasoned with nutmeg, tossed with cooked fettuccine and freshly grated Parmesan cheese, and thinned with a bit of starchy pasta water to reach the perfect consistency.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Category: Main Course
Method: Simmering, Pureeing
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

3/4 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 pound butternut squash, cubed (about 4 cups)
1/2 teaspoon freshly grated nutmeg, plus more for serving
Kosher salt
1 pound fettuccine
2 ounces freshly grated Parmesan (about 3/4 cup), plus more for serving

Instructions

In a medium saucepan, combine the cream, butter, cubed squash, 3/4 cup of water, and 1 teaspoon of salt. Bring the mixture to a boil.
Reduce the heat to a simmer and continue cooking for about 15 minutes, until the squash is tender when poked with a fork.
Use an immersion blender to puree the mixture directly in the saucepan until it is super creamy and smooth, which should take 3 to 5 minutes. Season with the nutmeg.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente.
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the pasta.
Add the cooked pasta and the grated Parmesan cheese to the squash sauce. Toss until the pasta is well coated.
Add the reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce to your desired consistency.
Serve immediately, with more grated Parmesan and a sprinkle of nutmeg, if desired.

Notes

Special Equipment: An immersion blender is recommended for this recipe for easy pureeing directly in the pot.
This recipe uses pureed butternut squash to create a creamy sauce, which is a great way to add vegetables to a pasta dish.
Reserving the starchy pasta water is an important step that helps the sauce cling to the noodles and allows you to adjust the consistency.

Find it online: https://www.eatswithsoul.com/butternut-squash-alfredo-pasta/