Bowl of Delicious · by Elizabeth Lindemann★ 4.8 (39)
Butternut Squash Fettuccini Alfredo with Brown Butter and Rosemary
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 19%
CARBS 52G68% OF CAL
3G FIBER6G SUGAR43G OTHER
FAT 8G24% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy fettuccini made with roasted butternut squash, brown butter, and rosemary instead of heavy cream, for a lighter alfredo. Seasonal and elegant.
mainitalianpasta🍲 stockpot⚙️ food processor🍳 skillet🌀 blender
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Nutrition & ingredients
Ingredients
serves 8- 16 oz. fettuccini (or any kind of pasta you prefer)
- 4 tablespoons butter (I prefer salted)
- 1 yellow or white onion (diced)
- 1 tablespoon finely chopped fresh rosemary
- 1 cup chicken stock/broth
- 3 cups diced uncooked butternut squash ((from about 1/2 large squash))
- 1 cup milk (preferably whole)
- kosher salt and black pepper (to taste)
- grated parmesan cheese (for serving (optional))
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 19%
CARBS 52G68% OF CAL
3G FIBER6G SUGAR43G OTHER
FAT 8G24% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 243mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.