Fettuccine Alfredo with acorn squash - Le Coup de Grâce

Fettuccine Alfredo with acorn squash

Preparation :25 min Cooking :1h25 min
Difficulty :easy
Servings :4 to 6

It’s squash season – the perfect time of year for this fettuccine Alfredo with butternut squash I’ve created in collaboration with @barillacanada. This dish is incredibly creamy, and the squash puree can be prepared in advance for a delicious weeknight meal! #barillacanada #ad #squashforlife


  • 2 acorn squashes, peeled and diced (about 5 cups)
  • Olive oil
  • 1/2 teaspoon Provence herbs
  • 1 tablespoon butter
  • 3/4 cup chicken broth
  • 454 g fettuccine
  • 1 cup grated pecorino Romano cheese + a little for the service
  • 1/2 cup 15% country-style cream
  • 6 slices of bacon cooked crispy, coarsely chopped
  • The leaves of 4 fresh thyme sprigs
  • Salt and pepper from the mill


  • Preheat the oven to 325°F.
  • Place the squash cubes on the plate, drizzle with olive oil, add the Provence herbs then season with salt and pepper. Toss.
  • Place in the oven and cook for 1 hour or until the squash is very tender.
  • Place the squash in a food processor, add the butter and chicken broth and purée. Set aside.
  • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Reserve 1 cup of cooking water, pour pasta in a colander and drain. Return to the large saucepan over medium heat.
  • Add squash purée, cheese and about 1/2 cup of cooking water. Toss to combine.
  • Add cream, bacon and fresh thyme then season with salt and pepper. Mix well. Add a little pure cooking water to adjust the texture if desired.
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Our wine stewards suggest


With this type of meal with creamy texture, we take out the round chardo! Here is a blend with viognier, it develops accents of riper peaches extremely seducing!


These easy and delicious pasta will pair well with this acidulous and dry Saison beer with pepper, spices and citrus fruits notes. The acid taste will balance with the creamy texture.

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