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creamy butternut squash fettuccine

Butternut Squash Fettuccine Steak Alfredo

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Italian
Servings 4 servings

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

Choose a steak with good marbling like sirloin or ribeye for tenderness, and ensure the pan is very hot before searing to develop a flavorful crust without overcooking the interior. Roasting the squash deepens sweetness; cut pieces uniformly so they cook at the same rate, and blend thoroughly for a velvety sauce. Reserve pasta water to adjust sauce thickness and help it cling to the noodles; add it gradually until the sauce looks glossy. If you prefer a lighter sauce, swap half the cream for additional milk, or for richer flavor add a tablespoon of butter when tossing the pasta. Taste and balance with salt and a touch more lemon if the sauce feels too heavy, and always slice steak against the grain after a short rest to keep it juicy.
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