Picture twirls of glossy fettuccine cloaked in a sunset-orange, velvety sauce, the sweetness of roasted butternut meeting the nutty perfume of Parmesan.
Imagine tender, pink-centered slices of seared steak nestled among ribbons of pasta, steam carrying whispers of garlic, butter, and a bright kiss of lemon—comfort in a bowl that feels both cozy and a little luxurious.
I reach for this when I want balance: wholesome squash, rich creaminess, and satisfying protein, all tied together with a sauce so smooth it practically hugs the noodles.
It’s a weeknight ally—simple steps, familiar tools—and equally at home on slow Sunday suppers when you want something special without fuss.
Once, after a long school concert night, this dish saved dinner: I roasted the squash ahead, seared a quick steak, and we sat down to silence except for happy fork-swirls. Ready? Let’s cook!
Why You’ll Love It
- Delivers luxe, velvety Alfredo with roasted squash sweetness
- Satisfies steak-night cravings in a cozy pasta bowl
- Balances rich cream with bright lemon and nutmeg
- Streamlines prep with simple, familiar pantry ingredients
- Impresses guests yet weeknight-friendly in under an hour
Ingredients
- 12 oz fettuccine pasta — cook to al dente
- 12 oz butternut squash, peeled and cubed — cut uniformly for even roasting
- 1 tbsp olive oil — for roasting squash
- 1 tbsp unsalted butter — for searing and sautéing
- 1 lb sirloin steak, patted dry — choose well-marbled
- 1 tsp kosher salt, divided — season squash and steak/sauce
- 1/2 tsp black pepper, divided — freshly ground for best flavor
- 2 cloves garlic, minced — aromatic base
- 1 cup heavy cream — for a silky sauce
- 1/2 cup whole milk — lightens the cream
- 1/2 cup grated Parmesan cheese — grate fresh for better melt
- 1/4 tsp ground nutmeg — classic Alfredo warmth
- 1/4 tsp crushed red pepper flakes (optional) — gentle heat
- 1 tbsp fresh lemon juice — brightens richness
- 2 tbsp chopped fresh parsley — fresh finish
- Kosher salt for pasta water — water should taste like the sea
Step-by-Step Method
Roast the Squash
Preheat the oven to 425°F. Toss cubed butternut squash with olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread evenly on a baking sheet. Roast 18 to 20 minutes until tender and lightly caramelized. Rotate the pan halfway for even browning. Set aside once done, keeping the oven heat from escaping by closing the door promptly.
Season & Sear the Steak
Pat the sirloin dry. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large skillet over medium-high. Add butter and let it foam. Sear steak 3 to 4 minutes per side for medium-rare. Transfer to a plate and tent with foil. Rest 5 minutes to retain juices before slicing.
Boil the Fettuccine
Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Stir occasionally to prevent sticking. Reserve 1 cup pasta water before draining. Drain pasta in a colander. Keep it nearby for tossing with sauce shortly after to maintain ideal texture.
Sauté the Garlic
Return the skillet’s remaining butter to medium heat or use a saucepan. Add minced garlic and sauté 30 seconds until fragrant, not browned. Stir constantly to prevent burning. Immediately proceed to add liquids once aroma blooms. Avoid high heat to keep garlic sweet and to build a gentle base for the sauce.
Simmer the Cream with Squash
Add roasted squash, heavy cream, and milk to the saucepan. Bring to a gentle simmer over medium heat. Cook 3 to 4 minutes to meld flavors and soften edges. Don’t boil vigorously. Aim for small bubbles and steam. Prepare a blender or immersion blender while the mixture heats to streamline the next step.
Blend Until Silky
Transfer the hot squash mixture carefully to a blender, or use an immersion blender in the pot. Blend until completely smooth and velvety. Vent the blender lid slightly and cover with a towel to release steam safely. Return the puree to the saucepan. Adjust thickness with a splash of milk if overly thick at this stage.
Enrich & Season the Sauce
Stir in Parmesan, nutmeg, and crushed red pepper flakes if using. Add lemon juice to brighten. Taste and season with the remaining pepper and a pinch of salt as needed. Stir until cheese melts and the sauce turns glossy. Keep warm over low heat, avoiding simmering to prevent separation and maintain a silky texture.
Slice the Rested Steak
Place the rested steak on a cutting board. Slice thinly against the grain into bite-size strips. Angle the knife slightly for tenderness. Collect any resting juices on the plate. Reserve them to enrich the sauce. Keep slices loosely tented with foil to stay warm while you finish assembling the pasta.
Toss Pasta with Sauce
Return the large skillet to medium heat. Add the squash Alfredo sauce and the cooked fettuccine. Toss with tongs to coat evenly. Splash in reserved pasta water a little at a time until the sauce looks glossy and clings to noodles. Work quickly to keep pasta from overcooking. Aim for a silky, flowing consistency.
Fold in Steak & Finish
Add steak slices and any collected juices to the skillet. Toss gently to warm for about 1 minute without overcooking the meat. Remove from heat. Sprinkle with chopped parsley and extra Parmesan. Taste and adjust salt or lemon if needed. Plate immediately for best texture, serving hot and creamy.
Ingredient Swaps
- Pasta: Use tagliatelle, pappardelle, or gluten-free fettuccine. For low-carb, try zucchini noodles.
- Butternut squash: Swap with canned pumpkin, roasted sweet potato, or kabocha.
- Dairy: Replace heavy cream/milk with coconut cream + unsweetened almond milk; use lactose-free milk/cream or a plant-based Parmesan.
- Steak: Use chicken thighs, Italian sausage, shrimp, or mushrooms/tofu for a vegetarian option; budget cut: flank or top round (slice thin against the grain).
- Cheese: Pecorino Romano or Grana Padano instead of Parmesan.
- Aromatics/spice: Sage or thyme instead of nutmeg; omit red pepper flakes or replace with Aleppo pepper.
- Lemon juice: White wine splash or a little apple cider vinegar.
- Butter/olive oil: Use ghee, avocado oil, or extra-virgin olive oil only.
You Must Know
Doneness • If your steak feels soft and springy with a warm center, pull it at 125–130°F; it will carry over to medium-rare while tented 5 minutes. Firm with little give means 140°F+ (medium); adjust slice thickness thinner if over.
Troubleshoot • When the sauce looks grainy or thick like mashed potatoes, loosen with hot pasta water 1–2 tablespoons at a time while tossing until glossy and ribbons the spoon; Parmesan can clump if the base is too hot or too dry.
Flavor Boost • For deeper savor, deglaze the steak pan with 2–3 tablespoons dry white wine or stock, scraping browned bits until the liquid reduces by half (about 30–60 seconds), then add this to the squash sauce; browned bits add umami.
Swap • For dairy-lighter creaminess, use 3/4 cup cream + 3/4 cup chicken stock; reduce to coat the back of a spoon (it should leave a clean line when you swipe a finger), then finish with 1/3 cup Parmesan to keep body.
Scale • To serve 6, increase pasta to 1 pound, squash to 1 pound, and steak to 1.5 pounds; extend roasting by 2–4 minutes if the sheet is crowded, rotating once for even caramelization, and reserve 1.5 cups pasta water.
Serving Tips
- Twirl fettuccine into nests, top with fanned steak slices and parsley.
- Finish with shaved Parmesan, cracked pepper, and a drizzle of good olive oil.
- Serve alongside garlicky sautéed broccolini or a lemony arugula salad.
- Pair with a crisp Pinot Grigio or lightly oaked Chardonnay.
- Offer warm garlic bread for sauce-sopping and extra comfort.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container 3–4 days.
Reheat gently on the stovetop with a splash of milk or pasta water to loosen.
For make-ahead, roast squash and cook steak a day early.
Slice steak just before serving.
This sauce freezes moderately well up to 2 months.
Thaw overnight, reblend if separated.
Reheating
Reheat gently: stovetop with splash of milk or pasta water, stirring until creamy.
Microwave 50% power in short bursts, covered.
Oven 300°F, covered, 10–15 minutes.
Add extra Parmesan and a drizzle of cream.
In Culture: Tiktok Trend
Once leftovers are warm and silky again, I love sharing a quick steamy twirl on TikTok—this Butternut Squash Fettuccine Steak Alfredo fits right into cozy-food corners of the app.
Viewers linger for the gloss: ribbons of fettuccine catching light, steak stripes fanned over a pumpkin-hued sauce, Parmesan snow drifting down. I keep the clip tight—sizzle, blend, twirl—because short, sensory beats drive saves and remakes.
Trends reward contrasts, so I lean into sweet squash and peppery sear, then whisper lemon for lift. Captions matter: I note roast time, blend cue (velvety), and the pasta-water gloss test.
A top-down bowl shot hooks, but the fork lift seals it. Tag thoughtfully—seasonal, weeknight, steak-night—then invite swaps. That conversation is where recipes become rituals.
Final Thoughts
Ready to dig in? Give this cozy Butternut Squash Fettuccine Steak Alfredo a try as written, or tweak it to your taste—add a pinch more heat, a splash more lemon, or swap the steak for chicken or mushrooms.
Frequently Asked Questions
Can I Make This Gluten-Free Without Compromising Texture?
Yes. I’d use high-quality gluten-free fettuccine (brown rice or corn), boil gently, and finish directly in sauce with pasta water. Check labels on broth, cheese, spices. The velvety squash, silky cream, and tender steak keep texture luxurious.
What Wine Pairs Best With This Rich Squash Alfredo?
I’d pour a buttery, lightly oaked Chardonnay or a lush Viognier. If you crave red, I’d choose Pinot Noir. Each kisses the sauce’s sweetness, lifts the steak’s savor, and keeps the evening candlelit-cozy.
How Do I Scale the Recipe for a Crowd?
Scale it by multiplying ingredients per person: I plan 4 ounces pasta, 4 ounces steak, and 1/2 cup sauce each. Roast squash on multiple sheets, sear steak in batches, finish pasta in oversized pots for glossy, crowd-pleasing coziness.
Can I Cook the Steak Sous Vide First?
Yes—you can. I’d sous vide at 129–131°F for 1–2 hours, chill briefly, then sear in butter until bronzed. Slice against the grain. The steak stays plush and juicy, bathing your pasta in dreamy, savory ribbons.
Is There a Dairy-Free Alternative to Parmesan’s Umami?
Yes—use nutritional yeast, white miso, and a splash of tamari. I’ll whisk them in, add toasted walnuts, and a squeeze of lemon. You’ll taste deep, cozy umami, like warm candlelight wrapped around silky pasta.
Butternut Squash Fettuccine Steak Alfredo
Equipment
- 1 Large pot
- 1 large skillet
- 1 Medium saucepan
- 1 Baking sheet
- 1 Blender or immersion blender
- 1 colander
- 1 Chef's knife
- 1 Cutting board
- 1 Tongs
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 aluminum foil sheet
Ingredients
- 12 ounce fettuccine pasta
- 12 ounce butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound sirloin steak patted dry
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 clove garlic minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes optional
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 425°F and bring a large pot of salted water to a boil.
- Toss cubed butternut squash with olive oil, 1/4 teaspoon salt, and a pinch of pepper, spread on a baking sheet, and roast for 18 to 20 minutes until tender and lightly caramelized.
- While squash roasts, season steak on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat a large skillet over medium-high, add butter, and sear steak 3 to 4 minutes per side for medium-rare, then transfer to a plate and tent with foil to rest.
- Cook fettuccine in boiling water according to package directions until al dente, reserving 1 cup of pasta water, then drain.
- In a medium saucepan over medium heat, sauté garlic in any remaining butter for 30 seconds until fragrant.
- Add roasted squash, heavy cream, and milk to the saucepan, simmer 3 to 4 minutes, then blend until silky smooth using a blender or immersion blender.
- Stir Parmesan, nutmeg, crushed red pepper flakes (if using), and lemon juice into the squash sauce, seasoning to taste with remaining pepper and salt.
- Slice rested steak thinly against the grain into bite-size strips.
- Return the large skillet to medium heat, add the squash Alfredo sauce and cooked fettuccine, and toss, loosening with reserved pasta water as needed for a glossy coating.
- Fold in steak slices and warm for 1 minute, then remove from heat and sprinkle with parsley and extra Parmesan to serve.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
