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Fettuccine with Butternut Squash and Mushroom Cream Sauce

Fettuccine with Butternut Squash and Mushroom Cream Sauce

The ultimate comfort food, Fettuccine with Butternut Squash and Mushroom Cream Sauce combines rich cream with sweet butternut squash and earthy mushrooms. This easy weeknight dinner is a crowd-pleaser that you can make tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 large Butternut Squash
  • 4 tablespoons Unsalted Butter
  • 1 whole Onion
  • 1 clove Garlic
  • 8 ounces Mushrooms
  • 1 cup Chicken Stock
  • 1 cup Heavy Cream
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Parmesan Cheese
  • 16 ounces Fettuccine
  • to taste Fresh Sage

Equipment

  • Saucepan
  • Wooden Spoon
  • Cutting Board
  • Skillet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Melt the butter in a large skillet over medium heat.
  2. Sauté the onion, garlic, and mushrooms until the onion is translucent, about 3 minutes.
  3. Add the butternut squash, chicken broth, and cream. Bring the butternut squash and mushroom mixture to a low simmer, gently stirring occasionally.
  4. Add Parmesan cheese into the skillet and continue to cook until the sauce reduces slightly.
  5. Add cooked fettuccine, tossing to coat well.
  6. Top with fresh sage and serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
  • Freezing: You can freeze the sauce separately from the pasta to keep it fresh.
  • Pairing: Serve this dish with a light side salad or garlic bread.
  • Vegetarian Option: This recipe is vegetarian-friendly as it contains no meat.
  • Spice It Up: If you love a little kick, consider adding red pepper flakes to the sauce.