Hi everyone! Sorry for the long absence away from this blog. I’m still working out my schedule of when to cook and blog as a new mom. I think I have it figured out though. My husband works shift work, where he works blocks of four or five days and nights, and then has four or five days off. For the days where he is working, I for sure will not be posting on this blog as it is just me at home taking care of the baby and there are days I don’t even shower, let alone cook and blog about it. I will still be present on social media though, as it is amazing how much time I’ve spent on my phone while nursing the baby around the clock! On the four or five days that he is home, I will binge cook and binge post as much as I can while he watches the baby!
So for that reason, I am posting on this specific recipe on this chilly Saturday morning because:
- The husband is upstairs napping with the baby
- Butternut squash is in season
- Butternut squash was on sale at Sobeys this week
- I’ve been craving something hearty like pasta, but at the same time, I’ve been feeling super guilty that I haven’t been eating enough vegetables lately. This recipe is the best of both worlds – a creamy pasta that contains a whole squash in it!
This recipe calls for a cup of Parmesan cheese for the sauce, as well as some as a garnish on the pasta. I cannot stress enough that it is important to buy good quality Parmesan cheese, the kind that comes in a block and you have to grate yourself. Don’t buy the pre-shredded cheese that comes in a bag or a can – that stuff is preserved with chemicals and will ruin any recipe. For this recipe, I used a nice piece of Grana Padano cheese.
This recipe is adapted and modified from a recipe that I saw on those Tasty videos on Facebook.
This recipe would make for a great ‘Meatless Monday’ dinner, just substitute the chicken stock with vegetable stock. We don’t have Meatless Mondays in our house as the husband is a huge carnivore so he actually adds a chicken breast onto his pasta.
Enjoy this recipe and I will be back soon with another one!
Butternut Squash Fettucine AlfredoPrint Recipe
- 4 tbsp butter
- 1 small onion
- 1 tbsp rosemary
- 1 tbsp sage
- One small butternut squash, diced
- 1 cup chicken stock
- 4 cups milk
- 1 cup grated Parmesan
- 2 tbsp brown sugar
- 1/4 tsp nutmeg
- salt and pepper
- 2 cups water
- 1 box fettucine noodles (454 gram box)
Melt the butter on medium heat in a large pot and add the onion, rosemary and sage. Cook for about 3 minutes, until the onions are soft. Turn up the heat to medium-high until the butter begins to brown (be careful not to let it burn).
Turn down the stove to medium again, and add in the diced butternut squash and the chicken stock. Give it a good stir, then cover the pot with a lid and let it cook for 15 minutes on the medium heat.
Uncover the pot and mash the butternut squash with a potato masher until all the squash is pureed. Add in 2 cups of milk and stir. Add in 1 cup of the grated Parmesan cheese and stir. Then add in the brown sugar, nutmeg, some salt and pepper to taste and stir until well blended.
Add in the fettucine noodles, then pour in 2 more cups of milk and 2 cups of water. You can break the fettuccine noodles in half if you want. I just stick them in the pot until the bottom half of the noodles are soft, then gently fold down the rest of the noodles until they are all submerged in the sauce.
Stir the pasta continuously so that it doesn't burn to the bottom of the pot and cook for 20 minutes, until the sauce thickens.
Top with salt, pepper and some more grated parmesan cheese for a hearty meal!