Fettuccine with Butternut Squash and Mushroom Cream Sauce

Name: Fettuccine with Butternut Squash and Mushroom Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: ½ piece Butternut Squash (1/2 large butternut squash); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter); 1 piece Yellow Onion (1 onion (diced)); 1 piece Garlic Clove (1 garlic clove (minced)); 8 oz Mushroom (8 ounces sliced mushrooms); 1 cup Chicken Stock (1 cup chicken stock or broth); 1 cup Heavy Cream (1 cup heavy cream); 0 pieces Table Salt (salt and pepper (to taste)); ½ cup Parmesan Cheese (1/2 cup Parmesan cheese); 16 oz Fettuccine (16 ounces fettucine ((16 ounce box), cooked)); 0 pieces Sage (fresh sage (chopped))

Fettuccine with Butternut Squash and Mushroom Cream Sauce - Main Course (American)

25 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Steps

1Melt the butter in a large skillet over medium heat.
2Saute the onion, garlic and mushrooms until the onion is translucent, about 3 minutes.
3Add the butternut squash, chicken broth and cream. Bring the butternut squash and mushroom mixture to a low simmer, gently stirring occasionally. Add Parmesan cheese into skillet and continue to cook until the sauce reduces slightly.
4Add cooked fettuccine, tossing to coat well.
5Top with fresh sage and serve warm.