Carolann blogs regularly over at Sassy Townhouse Living. This post was originally featured there.
When it comes to fettuccine, we are all about it. But with a creamy and delicious Alfredo sauce, it’s not the healthiest choice when it comes to pasta dishes. I’ve even tried to add broccoli to my Fettuccine Alfredo, thinking that would help but as we all know – as amazing as it was – it’s still a decadent dish! Once I saw this recipe, I knew I had to try this dish. It’s a healthier alternative to regular Fettucine Alfredo, despite still being high in calories and carbohydrates.
So, if you love fettuccine this is a great alternative. Butternut squash adds the creamy without the cream, and brings a pop of color and delicious veggies to this recipe. Plus, you get a pinch of sweetness as well. And yes, it’s just a pinch so no worries.

Serves 4
- Add butter and onions to a deep frying pan – cook for about a minute
- Add squash and stir
- Add Rosemary and Sage
- Add Vegetable stock and cover
- Cook for 15 minutes
- Mash the squash well while in pan
- Add Parmesan cheese
- Add brown sugar
- Add nutmeg and salt and pepper
- Add fettuccine pasta directly into the sauce and cover
- Then, add 2 cups of milk and 2 cups of water
- Cook for about 15 mins on low flame – depending on how you like your pasta. I kept tasting it after 12 minutes as we like ours just past al dente.
I hope you decide to give this recipe a try!
Andrea Bates
Friday 22nd of January 2016
Carolann, you already know I think this looks amazing! Thank you for sharing it with us at Midlife Boulevard!
Carolann
Friday 22nd of January 2016
Thanks so much Andrea. It's really an incredible dish. We love it! I hope your readers get to make it and enyoy it too!