Description
A creamy and comforting fettuccine dish featuring a smooth butternut squash sauce, perfect for a fall meal.
Ingredients
- 2 T butter
- 1/2 cup red onion – diced
- 1/2 teaspoon garlic cloves – minced
- 3 1/2 cups butternut squash – diced
- 1 1/2 cup chicken broth
- 1 T fresh thyme
- 3/4 tsp ground sage
- 3/4 cups heavy cream
- 1 tsp salt
- 1/4 cup shredded parmesan cheese
- 12 oz fettuccini noodles
- Optional Topping: 6 strips cooked diced turkey bacon, 1 tablespoon maple syrup, 1/4 teaspoon kosher salt
Instructions
- In a skillet over medium heat, melt the butter. Add the onion and sauté for 4-5 minutes until soft. Add the garlic and cook for 1 minute.
- Add the chicken stock, thyme, sage, butternut squash, and salt. Cover and cook for 10 minutes. Uncover and cook for 2-4 more minutes, until the squash is soft.
- While the squash cooks, prepare the fettuccini noodles according to package directions until al dente. Drain and place noodles in a large bowl.
- Once the squash is soft, transfer the mixture to a blender. Add the cream and parmesan cheese. Blend until smooth. Season with salt and pepper to taste.
- Pour the sauce over the noodles and mix until evenly combined.
- For the optional Maple Glazed Turkey Bacon: In a small sauté pan over medium heat, combine the cooked bacon, maple syrup, and salt. Stir until the salt dissolves and the bacon is coated. Cook for 2-3 minutes, then remove from heat.
- Serve the butternut squash noodles topped with the glazed turkey bacon if desired.
Notes
- Precooked bacon can be used. If using fresh bacon, cook it first, drain the grease, then add maple syrup and salt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Blender
- Cuisine: Italian-American