Squash Alfredo Pasta

OH MY HECK. Guys this recipe is too good. I wish here was a way to teleport some to you right this second. I make fettuccine Alfredo for my husband frequently but I decided to make a different version that involved Fall flavors. It serves approximately 4 people. I have to say I envisioned the pretty color but had no idea how the flavor would come out. This must for a Fall meal! 


1 1/2 cup of Parmesan cheese 

2 cups of heavy whipping cream 

1/2 cup of butter

1 cup of chopped parsley 

2 yellow squash

1/3 of butternut squash 

2 tbsp garlic powder 

1 lb of fettuccine pasta 



1) cut butternut squash into chunks and boil in water for 15 minutes, a fork should be able to able to slide through once it’s ready 

2) blend the whipping cream and butternut squash in blender until smooth (make sure to strain the water from the squash) 

3) using a large pan melt butter on medium heat and add in 1 tbsp of garlic powder, let simmer for 5 minutes 

4) pour in the cream and squash mixture and let simmer for 5 minutes 

5) while the cream is cooking slice the yellow squash into half circles then add them into the pan

6) mix in the Parmesan cheese, 1 tbsp of garlic powder, salt (to taste)  and chopped parsley, cover and keep it on low for 10 minutes 

7) serve over cooked fettuccine pasta and EAT!


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