Creamy Squash Fettuccine: Fall’s Coziest Meal!

Creamy Squash Fettuccine: Fall’s Coziest Meal!

Enjoy a cozy fall meal featuring tender butternut squash, thyme, and garlic blended into a rich, creamy fettuccine sauce.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 650 kcal

Ingredients

  

• 1 1/2 cups peeled, cubed butternut squash
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 4 sprigs fresh thyme
• 1 cup vegetable or chicken broth
• 1 small clove garlic
• 3/4 teaspoon kosher salt
• 1/4 cup heavy cream
• 3 ounces pancetta, cut into small pieces
• 1 small onion, thinly sliced into half moons

Instructions

 

• Roast the squash: Preheat oven to 400°F (200°C). Arrange squash on a baking sheet, toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Add thyme sprigs. Roast for 20-30 minutes until soft and fragrant.
• Fry the pancetta: Meanwhile, fry pancetta pieces in a skillet until crispy and browned. Remove from the pan and set aside. Drain all but 1 tablespoon of the grease.
• Caramelize the onion: Turn the heat down and let the pan cool for a moment. Add the onion slices to the pancetta grease. Sauté for 20-30 minutes until soft, fragrant, and caramel-colored.
• Cook the pasta: While you wait on the onions and squash, cook fettuccine according to package directions. Drain and set aside.
• Blend the squash: Once roasted, transfer the squash to a blender with 1 cup broth, 1 garlic clove, and 3/4 teaspoon kosher salt. Blend until smooth.
• Combine and serve: Add the blended squash mixture and 1/4 cup heavy cream to the skillet with the caramelized onions. Stir to combine. Add the cooked fettuccine and toss to coat. Top with crispy pancetta and serve immediately.

Notes

– For a smoother sauce, ensure your roasted squash is very tender before blending.
– Adjust the amount of salt to your preference, especially considering the saltiness of pancetta.
– If you don’t have pancetta, crispy bacon or even toasted nuts can be a delicious substitute.

Allergens: Wheat, Milk, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword squash fettuccine

The technique that makes it

What makes this squash fettuccine work is creating a velvety smooth sauce from the butternut squash itself. The key is to properly cook the squash until fork-tender, which allows it to break down easily when blended. Roasting or simmering the squash with aromatics like garlic and thyme infuses it with flavor before it even hits the blender. When pureed with broth and then finished with cream, the squash forms a naturally thick and creamy base, eliminating the need for heavy starches. The pancetta and onion, sautéed separately until crisp and softened respectively, add crucial textural contrast and savory depth. The rendered pancetta fat can even be used to sauté the onions, further concentrating flavor. Achieving the right consistency for the sauce is paramount; it should coat the fettuccine without being too thick or too thin. This is managed by the ratio of broth to squash and the final addition of cream, which enriches the sauce and helps emulsify it.

Troubleshooting

• Sauce is too thick: Add more broth or a splash of pasta water a tablespoon at a time until the desired consistency is reached.
• Sauce is too thin: Simmer the sauce gently for a few more minutes to allow some liquid to evaporate. Ensure the squash was cooked thoroughly to facilitate thickening.
• Sauce is bland: Increase the salt, add more fresh thyme, or a pinch of red pepper flakes for a subtle kick. Ensure the pancetta is well-seasoned.
• Squash is not smooth: Make sure the squash was cooked until very tender. If using an immersion blender, ensure you are blending in a deep pot to avoid splattering and to allow for better blending. A high-powered blender will yield the smoothest results.

Substitutions

• Butternut squash: Acorn squash or kabocha squash can be used. They have similar textures and sweetness, though kabocha might require slightly less cooking time. The color of the sauce may vary slightly.
• Pancetta: Diced bacon or prosciutto can be substituted. Bacon will add a smokier flavor, while prosciutto will offer a saltier, more delicate taste. Ensure to adjust seasoning accordingly.
• Heavy cream: Half-and-half can be used for a lighter sauce, but it may be less rich and creamy. For a dairy-free option, full-fat coconut milk (the thick cream from the top of the can) can provide creaminess, though it will impart a subtle coconut flavor.
• Fresh thyme: Dried thyme can be used, but use about one-third of the amount (approx. 1/6 teaspoon) as dried herbs are more potent. Add it earlier in the cooking process to allow its flavor to meld.

Pro tips

• For a smoother sauce, ensure your roasted squash is very tender before blending.
• Adjust the amount of salt to your preference, especially considering the saltiness of pancetta.
• If you don’t have pancetta, crispy bacon or even toasted nuts can be a delicious substitute.

This creamy squash fettuccine recipe offers a delightful taste of autumn. Enjoy this comforting and flavorful pasta dish!

Try this next: Butternut Squash Orecchiette Pasta

More from Chicken Pasta Recipes →

Read also on TastyBend: Turkey Sausage Nutrition: Complete Health-Focused Analysis.

Frequently asked questions