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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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.