This dinner is a HUGE fan favorite at my house. This savory, creamy, homemade butternut squash sauce will absolutely have you coming back for more!! (Plus it’s really fun to say!)
We served this with fettuccine noodles because we felt this thick sauce deserved a sturdy noodle- they complimented each other perfectly. I cannot stress to you enough how delicious this meal is!!
- 2 pounds of butternut squash
- 1 large yellow onion
- 2 large or 3 medium cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/4 cup heavy cream
- 2 tsp salt
- 1 tsp pepper
- 1 1/2 cup water
- 9 oz. or 1/2 pound of fettuccini noodles
- 3/4 cup parmesan cheese
Preheat your oven to 375 degrees
Prepare your butternut squash by peeling, scooping out the inner seeds, and then cut into cubes 1/4-1/2 of an inch
Peel and chop your onion, and peel your garlic
Add all vegetables to baking sheet and toss on your olive oil and 1 tsp of both salt and pepper. Toss well and place on middle rack of oven to bake for approximately 40 minutes. You want your squash to be soft and easy to blend.
When your vegetables come out of the oven, add the noodles to boiling water and cook according to package directions.
Let the vegetables cool slightly, then transfer to food processor along with the heavy cream, most of the parmesan, remaining salt, and add the water 1/2 cup at a time until you’ve reached a creamy but not watery consistency.
Drain the noodles and place back in the pan along with some of your sauce, toss well until sauce is thoroughly coated on your noodles. Transfer to plate, add remaining parmesan cheese on top, and enjoy!
Disclaimer: make extra noodles because you’ll probably want seconds!