Alfredo Pasta with Butternut Squash

Ingredients:

• 450 g fettuccine pasta
• 3/4 cup heavy cream
• 3 tbsp (45 g) butter, cut into small pieces
• 450 g butternut squash, diced (about 4 cups total)
• 0.5 tsp grated nutmeg + extra for serving
• 60 g grated Parmesan (about 3/4 cup) + extra for serving
• Special equipment: immersion blender

Preparation:

1. Combine the cream, butter, pumpkin, and 3/4 cup water in a medium saucepan and bring to a boil. Reduce heat and simmer until the pumpkin is tender when pierced with a fork, about 15 minutes. Puree the pumpkin with an immersion blender until smooth and creamy, 3 to 5 minutes. Season with nutmeg and 1 teaspoon salt.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Then drain, reserving 1/2 cup of the cooking water.
3. Stir the pasta and Parmesan into the pumpkin sauce and mix thoroughly. Add the pasta water, 1 tablespoon at a time, if needed to thin the sauce. Serve sprinkled with more Parmesan and nutmeg, if desired.