Fettuccine with Butternut Squash and Mushroom Cream Sauce Recipe

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Okay, not only is it pumpkin season, it is also prime time for butternut squash. And since I just showed you how to cook butternut squash the easy way the other day, I thought I’d show you one of my favorite butternut squash recipes.

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ยฉaddapinch.com

You ready?

Fettuccine with Butternut Squash and Mushroom Cream Sauce.

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ยฉaddapinch.com

Are you drooling yet?

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ยฉaddapinch.com

I’m sorry. I just wanted to make sure I got your attention.

Here’s my recipe for Fettuccine with Butternut Squash and Mushroom Cream Sauce. I think that’s the longest recipe title in all the land. Sorry.

Fettuccine with Butternut Squash and Mushroom Cream Sauce

5 from 1 vote
Pasta with Butternut Squash just makes fall even more delicious. Get this Fettuccine with Butternut Squash and Mushroom Cream Sauce recipe you’ll surely love.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

  • 1/2 large butternut squash
  • 4 tablespoons unsalted butter
  • 1 onion, diced
  • 1 garlic clove, minced
  • 8 ounces sliced mushrooms
  • 1 cup chicken stock or broth
  • 1 cup heavy cream
  • salt and pepper, to taste
  • 1/2 cup Parmesan cheese
  • 1 (16-ounce) package fettucine, cooked
  • fresh sage, chopped

Instructions 

  • Melt the butter in a large skillet over medium heat.
  • Saute the onion, garlic and mushrooms until the onion is translucent, about 3 minutes.
  • Add the butternut squash, chicken broth and cream. Bring the butternut squash and mushroom mixture to a low simmer, gently stirring occasionally. Add Parmesan cheese into skillet and continue to cook until the sauce reduces slightly.
  • Add cooked fettuccine, tossing to coat well.
  • Top with fresh sage and serve warm.

Nutrition

Calories: 422kcal | Carbohydrates: 52g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 159mg | Potassium: 338mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5645IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ยฉaddapinch.com

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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13 Comments

  1. Tiffany says:

    I’m considering substituting heavy cream with canned coconut milk because I love coconut so. What do you think?