Fettuccine Alfredo with roasted acorn squash

  • Preparation 25 min
  • Cooking 1 h 25 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 2 acorn squash, peeled and diced (about 5 cups / 1.25 L)
  • Olive oil
  • 1/2 teaspoon (2.5 ml) herbes de Provence
  • 1 tablespoon (15 ml) butter
  • 3/4 cup (180 ml) chicken broth
  • 1 lb (454 g) fettuccine
  • 1 cup (250 ml) finely grated pecorino romano cheese + a little more for serving
  • 1/2 cup (125 ml) 15% cooking cream
  • 6 slices of bacon, cooked crispy and coarsely chopped
  • The leaves of 4 fresh thyme sprigs
  • Salt and freshly ground pepper

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Preparation

  • Preheat the oven to 325 °F (160 °C).
  • Spread the squash cubes on a large baking sheet, drizzle generously with olive oil, add the herbes de Provence then season with salt and pepper. Toss.
  • Place in the oven and cook for 1 hour, or until the squash is very tender.
  • Transfer the squash to a food processor, add the butter and the chicken broth and purée. Set aside.
  • In a large saucepan filled with salted boiling water, cook the pasta al dente following the directions on the package. Reserve 1 cup (250 ml) of the pasta cooking water, pour the pasta into a colander and drain. Return it to the large saucepan over medium heat.
  • Add the squash purée, the cheese and about 1/2 cup (125 ml) of the pasta cooking water. Toss to combine.
  • Add the cream, the bacon and the fresh thyme then season with salt and pepper. Mix well. Add a little more pasta cooking water to adjust the texture if desired.