Fettuccine with Butternut Squash and Mushroom Cream Sauce Recipe


5 from 1 vote
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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 | ©addapinch.com

You ready?

Fettuccine with Butternut Squash and Mushroom Cream Sauce.

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ©addapinch.com

Are you drooling yet?

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ©addapinch.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


  • 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


  • 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.


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.

Robyn xo

Fettuccine with Butternut Squash and Mushroom Cream Sauce | ©addapinch.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.

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Recipe Review


  1. Stacy says:

    Made this last night wow! So good!! Hubby grew the squash and I didn’t know what to do with it besides soup, until I found this recipe. He absolutely loved it and me for making it! You don’t have to puree the squash if you cook it enough, I put three small ones in the crockpot for 6 hours and they cooked perfectly. I cut them in half easily and scooped the seeds out. I added sautéed chicken, delicious!

  2. James says:

    Do you mash the squash up to make it into the sauce?

  3. Iram says:

    hi, do u have any tips on how to choose a perfect butternut squash? Like size or texture/color, weight?? (sorry, it’s just that I’ve never even held one in my life!) Your recipe looks to die for! 😉

  4. Gaby says:

    You make the best comfort food! I would love a big dish of this tonight!

  5. Rebecca {foodiewithfamily} says:

    Oh my word, Robyn. This is a bunch of my no-control foods all in one. I can’t ever get enough butternut squash or mushrooms and combining them in a cream sauce is inspired to say the least. I could probably eat a whole batch of this myself.

  6. Terry Levesque says:

    Do i cut up the half of butternut squash before adding it to saute onions,into small pieces?.I don’t understand how its supposed to come out.Should it be creamy?.

    1. Robyn Stone says:

      Hi Terry,
      By cooking to butternut squash as I did (in the link provided in the recipe), you won’t have to cut it up at all. Just scoop it out of the butternut squash peeling and it is ready to use.

  7. Jocelyn @ BruCrew Life says:

    Yes, I’m drooling!! This looks delish! And bonus, healthy!!

  8. Des says:

    Oooooh I LOVE this. The color is so perfect. It just screams fall!

  9. Leigh Kramer says:

    This sounds amazing! Do you cook the squash ahead of time or does it cook in the broth and cream?

    1. Robyn Stone says:

      Hi Leigh,
      Yes, I use the butternut squash from this recipe — https://addapinch.com/cooking/2013/09/14/how-to-cook-butternut-squash/

  10. Tieghan says:

    This looks perfect! I love butternut squash the most (yup, even over pumpkin) and adding it to pasta is one of my favorite uses! I love the added mushrooms!