Butternut Squash and Fettuccine Alfredo


A mix of pasta and vegetable noodles in this weeknight dinner means you get to enjoy the indulgence of real pasta with a boost of nutriiton.

Butternut Squash and Fettuccine Alfredo
Photo: Carson Downing
Hands On Time:
10 mins
Total Time:
25 mins
8 cups


  • 1 9 ounce package fresh refrigerated fettuccine, cut in half crosswise

  • 1 12 ounce package frozen butternut squash spirals or 5 cups fresh

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 1 13.5 ounce link smoked sausage, sliced

  • 1 cup whipping cream

  • 2 tablespoon chopped fresh sage

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup finely shredded Parmesan cheese


  1. In a large pot cook pasta and squash in lightly salted boiling water 3 to 5 minutes or until tender. Drain; return to pot.

  2. In a large skillet heat 1 Tbsp. olive oil over medium-high. Add onion; cook and stir 3 minutes. Add sausage; cook and stir 2 to 3 minutes or until browned. Stir in cream; bring to boiling. Boil gently, uncovered, 1 minute. Add sage, cheese, and 1/2 tsp. each kosher salt and ground black pepper; stir. Add to pasta and squash in pot; toss to coat. Serves 6.

Nutrition Facts (per serving)

529 Calories
37g Fat
33g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 529
% Daily Value *
Total Fat 37g 47%
Saturated Fat 17g 85%
Cholesterol 120mg 40%
Sodium 735mg 32%
Total Carbohydrate 33g 12%
Total Sugars 5g
Protein 17g
Vitamin C 14.2mg 71%
Calcium 134mg 10%
Iron 2.3mg 13%
Potassium 594mg 13%
Fatty acids, total trans 1g
Folate, total 23.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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