{"id":881,"date":"2019-09-16T11:25:44","date_gmt":"2019-09-16T15:25:44","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/fettuccine-alfredo-with-acorn-squash\/"},"modified":"2026-09-08T17:35:46","modified_gmt":"2026-09-08T21:35:46","slug":"fettuccine-alfredo-with-acorn-squash","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/fettuccine-alfredo-with-acorn-squash\/","title":{"rendered":"Fettuccine Alfredo with roasted acorn squash"},"content":{"rendered":"<h3>\ud83c\udf42 <strong>A basket of squash I had no idea what to do with<\/strong><\/h3>\n<p>One fall I visited a squash interpretation center and came home with a basket of squash I almost never cooked with. Odd shapes, names I did not know. They sat on my counter for a week while I figured out what to do with them. This recipe came out of one of those, an acorn squash. I love Alfredo pasta. I love acorn squash. Put the two together and you get a seriously comforting supper, and it has been in my fall rotation ever since.<\/p>\n<h3>\ud83c\udf5d <strong>A real homemade Alfredo sauce, not a cream bath<\/strong><\/h3>\n<p>Look at the ingredient list: half a cup of cream for a full pound of pasta. That is it. The rest of the creaminess comes from the roasted squash pur\u00e9e and from the starchy pasta water that pulls the sauce together. That is what a homemade Alfredo sauce actually is. No quart of heavy cream, just cheese and starch. The pecorino romano does the rest, saltier and sharper than parmesan.<\/p>\n<h3>\ud83e\udd44 <strong>The squash turns into the sauce<\/strong><\/h3>\n<p>Peeled, diced, then roasted for a full hour at a low temperature, the squash comes out soft and goes straight into the food processor with the butter and the broth. That is when it turns into sauce. Nobody sees a chunk of squash on their plate.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf42 A basket of squash I had no idea what to do with One fall I visited a squash interpretation center and came home with a basket of squash I almost never cooked with. Odd shapes, names I did not know. They sat on my counter for a week while &hellip;<\/p>\n","protected":false},"featured_media":8011,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"squash pasta sauce","_yoast_wpseo_title":"Fettuccine Alfredo with roasted acorn squash","_yoast_wpseo_metadesc":"Roasted acorn squash blended into a real homemade Alfredo sauce with pecorino and bacon. 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