Roasted Butternut Squash and Crispy Garlic Parmesan Fettucine (45 Minutes)

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This dish combines the sweet, nutty taste of butternut squash with creamy Parmesan and perfectly cooked fettuccine. The addition of crispy garlic adds a delightful crunch and depth of flavor, making this pasta dish a fulfilling and elegant meal. Easy to prepare and even easier to enjoy, this recipe will become a new family favorite after just one bite. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 medium butternut squash, peeled and cubed
  • 3 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 pound fettuccine pasta
  • 4 cloves garlic, chopped
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish
  • Optional: red pepper flakes for added heat

Instructions

  1. Roast Squash (25 minutes): Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
  2. Cook Pasta (10 minutes): While the squash is roasting, cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  3. Crisp Garlic (5 minutes): In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and cook until golden and crisp. Remove garlic with a slotted spoon and set aside on a paper towel.
  4. Create Sauce (5 minutes): In the same skillet, add heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and smooth. If the sauce is too thick, thin it with some reserved pasta water.
  5. Combine Pasta and Squash (5 minutes): Add the cooked fettuccine and roasted butternut squash to the sauce. Toss gently to coat the pasta and squash evenly with the sauce.
  6. Serve (2 minutes): Plate the pasta and sprinkle with crispy garlic, chopped parsley, and additional Parmesan cheese. Add red pepper flakes if desired.

Notes

For a healthier twist, you can substitute the heavy cream with a lighter cream or a milk alternative. This dish can also be easily adapted for vegetarians by using a vegetable broth instead of chicken broth. Enjoy this cozy and flavorful pasta on a chilly evening or whenever you’re craving a comforting and satisfying meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 680
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 28g
  • Carbohydrates: 90g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 60mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

Sautéed Mushrooms

Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.

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