Hello to you and Happy Friday! I apologize I have been a bit absent, maybe even absent minded I’ll let you be the judge. But my boys had a family birthday weekend and various other weeknight events have prevented me from cooking it up. Well, tonights recipe now will make its way to my binder of cooking favorites. I cook a lot of things and some are really good and some are exceptional, this is that.
Butternut squash is good, I’ve had it roasted and sautéed with seasonings and such always enjoyed it. But this take on the butternut squash, well let’s just say all other variations just got SQUASHED! The texture becomes so smooth so rich blending with cream and freshly grated parmesan cheese and just a hint of nutmeg. It’s a perfect fall dish, the colors, the taste of squash and nutmeg, sooo good. What I love to is its simplicity, its butternut squash, cream, butter, parmesan cheese and nutmeg, that’s it and thats perfection! With other alfredos’ I have the tendency to feel a bit full, too much cream and heaviness, not with this dish, you’ll use less than a cup of cream. Even though you’ll use only about a teaspoon of nutmeg, don’t leave it out it’s definitely the hot fudge on your ice cream sundae. The only special caveat to this dish is that you need an immersion blender to smooth your softened squash. You may be able to substitute a regular blender, just be careful when you are transferring the liquid to the blender, it will be hot.
This dish is totally EJlicious, it’s very easy to make, it’s very quick about 40 minutes total and very healthy and very yumilicious!
I hope you’ve had a great week and have some great plans for your weekend, make sure you cook something and share it with somebody special! Thanks as always for reading.
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter, cut into small pieces
- 1 pound butternut squash, cubed (about 4 cups total)
- 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
Special equipment: an immersion blender
Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
Recipe courtesy of Food Network Kitchen.