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Roast butternut squash and blend it into a creamy Alfredo sauce with crispy bacon, served over fettuccine for a delicious autumn meal.
Ingredients
- 3 cups cubed butternut squash
- 4 cloves garlic, minced
- 4 slices bacon
- 1 cup heavy cream
- ½ cup Parmesan cheese
- 8 ounces dry fettuccine
- 1-2 cups reserved pasta water
- Drizzle of olive oil
- Pinch of salt and pepper
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