Creamy Roasted Garlic & Butternut Squash Fettuccine Tips, FAQ & printable recipe

Tips for success

For the best texture, blend the sauce while the roasted vegetables are still warm; this helps the butter and cream emulsify smoothly.

If the sauce thickens after sitting, loosen it with a splash of warm pasta water or milk. The sauce can also be made a day ahead and reheated gently with a little extra cream.

To make the dish even more decadent, stir in an extra tablespoon of butter at the end. For a touch of brightness, a squeeze of lemon juice or a sprinkle of lemon zest can cut through the richness.

The crispy sage can be made ahead and kept in an airtight container for a day, though it is best fresh.

Variations

• Add Protein: Stir in 2 cups of shredded rotisserie chicken or sautéed shrimp when tossing the pasta with the sauce. This turns the dish into a heartier main course without extra steps.
• Make It Spicy: Add 1/4 teaspoon of red pepper flakes to the sauce before blending, or sprinkle some on top when serving. The heat balances the sweetness of the squash.
• Use Different Pasta: Replace fettuccine with penne, rigatoni, or shells. The sauce clings well to any shape, and the dish becomes a cozy one-bowl meal.
• Add Greens: Fold in 2 cups of baby spinach or kale during the last minute of cooking the pasta, then toss with the sauce. The greens wilt slightly and add color and nutrients.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or pasta water to restore the creamy texture.

Freezer

The sauce (without pasta) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftover pasta in a skillet over medium-low heat with a splash of milk or pasta water, stirring until hot and creamy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently with a splash of milk or pasta water to restore a silky consistency.

The roasted squash and garlic can be prepared up to 2 days ahead and stored in the refrigerator. The sauce can also be blended in advance and refrigerated for up to 2 days. Reheat gently before tossing with freshly cooked pasta.

Serving ideas

Serve this fettuccine as a main course with a simple green salad and crusty bread. It also makes a wonderful side dish alongside roasted chicken or seared pork chops.

The crispy sage and toasted pecans are best added just before serving to maintain their crunch.

For a more substantial meal, add cooked chicken, shrimp, or sautéed mushrooms. The sauce is also delicious tossed with roasted vegetables or used as a base for a baked pasta.

Leftovers can be enjoyed warm or at room temperature, though the pasta will absorb some sauce.

Frequently asked questions

Recipe card

Creamy Roasted Garlic & Butternut Squash Fettuccine

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 3 cups butternut squash, peeled and cubed (about 1 small squash)
• 1 whole bulb garlic
• 2 tbsp olive oil
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 12 oz fettuccine pasta
• 12 leaves fresh sage
• 1/2 cup pecans, toasted and roughly chopped

Instructions

1. Heat the oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of the olive oil and a pinch of salt. Cut the top off the garlic bulb to expose the cloves, drizzle with the remaining 1 tablespoon olive oil, and wrap in foil. Place both on the baking sheet and roast for 25 minutes, until the squash is fork-tender and caramelized at the edges and the garlic is soft and golden.
2. Once the squash and garlic are roasted, let them cool slightly. Squeeze the garlic cloves from the bulb into a blender. Add the roasted squash, heavy cream, butter, Parmesan, nutmeg, and a pinch of salt. Blend on high until completely smooth and silky, about 1 to 2 minutes. Scrape down the sides as needed. The sauce should be thick but pourable.
3. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta but do not rinse.
4. While the pasta cooks, place the pecans in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the skillet and set aside.
5. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sage leaves in a single layer and cook for 1 to 2 minutes per side, until crisp and slightly darkened. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
6. Pour the butternut squash sauce into a large skillet or pot over medium-low heat. Add the drained fettuccine and toss gently with tongs until every strand is evenly coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches a silky consistency.
7. Twirl the pasta onto plates or into a serving bowl. Top each serving with crispy fried sage leaves and toasted pecans. Serve immediately while hot.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

610

Protein

16 g

Carbohydrates

63 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.