Fettuccine Alfredo with acorn squash
- Preparation 25 min
- Cooking 1 h 25 min
- Servings 4 to 6
- Freezing I do not suggest
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🎃 Creamy comfort pasta, done right
This fettuccine alfredo with roasted acorn squash is the kind of dish that slows everything down. A silky, naturally sweet sauce made from long-roasted squash, blended with butter, pecorino romano and cream, then wrapped around perfectly al dente pasta. Comfort food, no shortcuts.
Acorn squash brings depth and a subtle sweetness that turns this sauce into something special. Add crispy bacon for contrast, fresh thyme to lift everything, and you end up with a rich, balanced pasta that feels indulgent without going overboard. Cozy, satisfying, and dangerously easy to go back for seconds.
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🎃 Roast the squash properly
Slow roasting concentrates the natural sugars and gives the sauce deeper flavor.
🧀 Add the cheese gently
Avoid high heat when adding the pecorino so the sauce stays smooth and creamy.
💧 Pasta water is key
It helps emulsify the sauce and creates a silky texture without extra cream.
🥓 Bacon for contrast
The crispy bacon balances the sweetness of the squash and the richness of the sauce.
Ingredients
- 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
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Preparation
- 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.
Yes. Butternut squash works very well and gives a similar texture and sweetness.
The squash purée can be prepared in advance, but the final sauce is best assembled just before serving.
Pancetta is the closest substitute. Crispy prosciutto also works well, as do smoked lardons.
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