Estate Comforts
Butternut Squash Fettuccine Alfredo
The Strategy:
Roasting the butternut squash caramelizes its natural sugars, creating a sweet and velvety base for this autumn-inspired pasta. Infusing the cream sauce with fresh sage leaves adds a sophisticated herbal depth that balances the richness of the Parmesan cheese. Toss the pasta with a splash of the cooking water to ensure the silky sauce coats every single noodle perfectly.
Ingredients
For the roasted squash
- ½ medium butternut squash, halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon coarse black pepper
For the Alfredo sauce
- 2 tablespoons butter
- 1 small onion, peeled and diced, about ½ cup
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons sherry
- 1 cup half-and-half
- 1 cup homemade chicken stock or prepared low sodium broth
- 2 large fresh sage leaves
- 2 ounces Parmesan cheese, grated, about ¼ cup
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon coarse black pepper
For the pasta and serving
- 8 ounces fresh fettuccine pasta (you can substitute with dried pasta but cook it longer)
- 2 tablespoons chopped fresh parsley
Instructions
Roast the squash
- Preheat the oven to 375°.
- Drizzle the cut side of the butternut squash with olive oil and season with 1 teaspoon chili powder and some of the salt and pepper.
- Place the squash cut-side-down into a rimmed baking sheet.
- Roast until the squash is soft, about 20 to 30 minutes. Scoop out the squash from the skin.
- Place the squash into the bowl of a food processor (or use an immersion blender) to puree.
Make the sage-infused sauce
- Prepare the sauce by melting the butter in a saucepan over medium heat.
- Cook the onion in the butter until soft, about 5 minutes.
- Whisk in the flour and cook for 1 minute more.
- Whisk in the sherry until smooth.
- Stir in half-and-half, and chicken stock. Continue to stir until the sauce thickens, about 1 to 2 minutes.
- Add the sage leaves, cover the pot, and reduce the heat to the lowest setting for 2 to 3 minutes so that the sage infuses the sauce.
- Remove the sage leaves from the sauce.
- Stir in the butternut squash puree and Parmesan cheese.
- Season with remaining 1 teaspoon chili powder, salt and pepper.
Cook the pasta and serve
- Cook the pasta in salted, boiling water until al dente, just a couple of minutes.
- Drain the pasta (reserving some of the cooking liquid) and toss in the sauce. If the sauce is thicker than you like, you can add a ladle or two of pasta water to thin.
- Garnish with chopped fresh parsley.
The Heart of the Table
The warm, golden hue of this fettuccine immediately brightens the table, evoking the cozy feelings of a crisp autumn afternoon. Sharing this dish feels like wrapping your loved ones in a soft blanket, encouraging slow dining and heartfelt conversation over bowls of rich, sage-scented pasta.
The Art of the Host
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- unbleached, pre-cut parchment paper sheets for clean releases
- pure cotton kitchen twine for secure trussing and styling
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
Neighborly Grace
- THE PRESENTATION: Twirl the fettuccine into deep, warm pasta bowls, topping each serving with a crisp, pan-fried sage leaf and a light grating of fresh Parmesan cheese.
- THE POUR: A buttery, lightly oaked Chardonnay or a warm cup of spiced apple cider infused with a cinnamon stick.
- THE VIBE: Autumn Sunroom. Afternoon light filters through amber leaves while the soothing aroma of butter and sage fills the air, setting a slow and cozy pace.