Brown butter butternut squash Alfredo

I’m not going to bore you with an elaborated blog story about how I ended up with too much butternut squash and how I’m now challenged with putting it on everything I’ll cook for the next couple of weeks. Simply put, fairly big butternut squashes were 99 cents EACH–great ‘deal’– so I bought a lot of them. Now, I have them all in my counter, looking at me as if they expect to become something more than soup!

I started downsizing my butternut squash stash with this brown butter butternut squash Alfredo recipe. Although I called it “Alfredo” this isn’t exactly the right name tag for this sauce. It’s not “real” Alfredo! The original stuff is much different than the Parmesan-heavy and delicious but pretty generic cream sauce normally described as Alfredo.

Tagliolini nests was the only pasta left in my pantry so that’s what I used, but you can use any kind of stringy pasta (fettuccini, spaghetti, even angel hair.) As long is cooked in water with loads of salt and ‘al dente’ it’s all good!

Roasted butternut squash always turns out sweeter and flavorful but it does take time. If you are in a hurry you can simply boil it for 15-20 minutes. Once your butternut squash is cooked, blend it with the milk and cream.

The last ingredient to be added to the sauce is the cheese. I used a mix of parmesan and Catamount Hills cheese–you can read more about it here) Parmesan and asiago can be a good combination too but if you only have Parmesan so be it! I transferred the pasta directly from the boiling pot to the sauce pan. Toss and twirl and lift and toss and twirl some more. Eventually the cheese will be melted and smoothly coating the pasta.

Serve it immediately!  Don’t wait. Plate it hot. Eat it hot. Even better with some chilled white wine!

Brown butter butternut squash Alfredo

This creamy brown butter butternut squash Alfredo is rich, sweet, and so autumn good!

  • Serves: 4
  • Category:

Ingredients

  • 1 medium size butternut squash (about 3 cups of roasted or boiled squash)
  • 16 ounces tagliolini nests (fettuccine, spaghetti, angel hair, any stringy pasta)
  • 3 tablespoons butter
  • 2 garlic cloves, diced
  • 1 cup 2% or whole milk
  • 1/2 cup Catamount Hills cheese (or swiss, sharp white cheddar, or parmesan)
  • 1/4 cup grated Parmesan
  • salt and pepper (white and black) to taste
  • 1 generous dash of fresh grounded nutmeg

Instructions

  1. Start by roasting the butternut squash (cut in half, drizzle olive oil, roast center side down.) If you choose to boil it, peel and cut the squash in small cubes and cook for 15-20 minutes.
  2. Bring 6 quarts generously salted water to a boil.
  3. Once butternut squash is cooked, puree the pulp with milk and a full dash of salt. Reserve.
  4. Cook the pasta uncover according to package time. Approximately 3 minutes before pasta cooking time is complete start making the sauce.
  5. Melt the butter in a large, deep skillet over medium-high heat. Continue to cook butter until browned. Add garlic; saute until fragrant and sizzling, about 2 minutes. Lower the heat.
  6. Add the puree until into the garlic butter. Grate fresh nutmeg over sauce, add pepper and more salt if needed. Reduce heat to low; stir until hot but not boiling. Keep warm over low heat. Add cheese and mix slightly.
  7. Using tongues, transfer the pasta directly from the boiling pot to the sauce skillet. Toss and twirl and lift and toss and twirl some more until the cheese melts and the sauce coats the pasta. Use pasta water to thin out the sauce if needed.

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