Enjoy a mix of pasta and butternut squash noodles with sausage, mushrooms, and alfredo sauce for an indulgent Butternut Squash Alfredo Recipe!

serving a Squash Fettuccine Alfredo recipe on an oblong platter

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This week … enjoy one of the simplest weeknight meals in 30 minutes – an easy butternut squash alfredo! We love the combo of veggie noodles (or spirals) and pasta, as there are so many ways to combine it with sauces and your favorite protein.

Squash Fettuccine Alfredo Recipe

This Squash Fettuccine Alfredo Recipe is one of our family favorites! And the leftovers are delicious, too! (That is if you have any!)

close up Squash Fettuccine Alfredo with butternut squash

Why we love this recipe

  • It’s on the table in 30 minutes.
  • It’s a great dinner – with veggies, pasta, and protein.
  • You can use butternut squash or zucchini noodles.
  • Use your favorite pasta!

I get very nostalgic when I smell an onion cooking! It reminds me of my childhood. It makes me think of comfort food, like tacos, spaghetti, and enchiladas, or Sloppy Joe’s, some of the dishes my mom would make.

In the 1950’s, it was said that if you’re late getting dinner started, and the husband is due home soon, get an onion sautéing on the stove to get the house smelling like dinner! I like that! HA!

main dish: Squash Fettuccine Alfredo

Ingredients for Squash Fettuccine Alfredo

  • Fresh refrigerated fettuccine: you can use dried if you need to, but fresh is amazing
  • Butternut squash spirals (fresh or frozen)
  • Zucchini
  • Olive oil
  • Onion
  • Chicken sausage: or your favorite sausage or protein
  • Whipping cream
  • Fresh sage
  • Kosher salt
  • Freshly ground black pepper
  • Parmesan cheese (we used quattro formaggi)

platter of Squash Fettuccine Alfredo

How do you make Butternut Squash Alfredo?

  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 tablespoon olive oil over medium-high heat. Add onion; cook and stir 3 minutes. Add sausage and zucchini slices; cook and stir 2 to 3 minutes or until browned. Stir in cream; bring to boiling. Boil gently, uncovered, 1 minute.
  3. Add sage, cheese, and 1/2 teaspoon each kosher salt and ground black pepper; stir.
  4. Add the sausage sauce to the pasta and gently toss to coat. Or, lay the hot pasta squash on a large platter, and pour the sausage cream sauce on top. Garnish with fresh sage!

zucchini casserole with alfredo sauce

Tips and subsititutions:

You can use fresh or frozen butternut. You can buy frozen butternut spirals, or find them fresh in the refrigerated section at Trader Joe’s or any market.

Swap out the butternut squash for zucchini noodles.

Mix in your favorite protein – you can use rotisserie chicken, pork, ground beef or turkey, or even a filet of salmon on top!

Instead of sage, use basil, parsley, cilantro, or rosemary! Or a mix of any herbs.

More squash dishes to try:

We’re still eating a lot of squash. Are you, too?

Here are some of my favorite fall squash dishes!

Enjoy this yummy mix of pasta and vegetable noodles for a delicious weeknight meal!

close up Squash Fettuccine Alfredo with butternut squash
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Butternut Squash Alfredo

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6
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Ingredients
 

  • 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 chicken sausage, sliced
  • 1 medium zucchini, sliced
  • 1 cup whipping cream
  • 3 tablespoons chopped fresh sage
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup finely shredded Parmesan cheese, we used quattro formaggi

Instructions
 

  • In a large pot, cook pasta and squash in lightly salted boiling water 3 to 5 minutes, or until tender. Drain; return to pot.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion; cook and stir 3 minutes. Add sausage and zucchini slices; 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 teaspoon each kosher salt and ground black pepper; stir.
  • Add the sausage sauce to the pasta and gently toss to coat. Or, lay the hot pasta squash on a large platter, and pour the sausage cream sauce on top. Garnish with fresh sage!
Cuisine: American
Course: Main Course
Calories: 187kcal, Carbohydrates: 5g, Protein: 5g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 51mg, Sodium: 364mg, Potassium: 173mg, Fiber: 1g, Sugar: 3g, Vitamin A: 739IU, Vitamin C: 8mg, Calcium: 138mg, Iron: 0.3mg
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Butternut Squash Alfredo