Brown Butter Butternut Squash Fettuccine Alfredo - Tacoma Boys Markets - H&L Produce
Pasta dishes like this butternut squash fettuccine alfredo are so satisfying and comforting for autumn! A classic alfredo sauce is made with browned butter, then blended with roasted butternut...
Ingredients
- Time 40 m
- 4 servings
- Cals cals
- 2 lb butternut squash, cubed
- 2 tsp avocado oil
- Salt and pepper
- 4 tbsp Nellie’s Free Range Butter
- 1 tbsp minced garlic
- 1 cup Smith Brothers Farms Heavy Whipping Cream
- ½ cup Bel Gioioso Parmigiano Reggiano, grated, plus more to serve
- 1 lb Al Dente Pasta Company Fettuccine Noodles
- Chopped fresh parsley, to serve
- Optional add-ins: cooked chicken breast, crispy bacon, boiled peas, steamed broccoli, etc.
- Brown the Butter Meanwhile, melt the butter in a small saucepan on low heat. Simmer the butter, swirling the pan occasionally, until it is beginning to brown and smells nutty.
- Cook the Pasta Meanwhile, cook pasta al dente.
- Garnish and Enjoy! Garnish with parsley and parmesan cheese.
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