Butternut Squash Pasta


This creamy and delicious Butternut Squash Pasta made with our delicious Alfredo sauce. The perfect fall flavor of nutmeg, rosemary, butternut squash, and added spinach make it the perfect vegetarian meal. 

Easy and Delicious

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Follow These Easy-To-Follow Instructions for success!

White Scribbled Underline


•butternut squash •spinach •butter •garlic •rosemary •nutmeg •all purpose flour •milk •Parmesan cheese •fettuccine pasta


Begin by roasting the butternut squash. Cut them into 1/2 inch pieces, toss with olive oil, rosemary, and nutmeg and roast in the oven or in the air fryer.


While the butternut squash is roasting, cook the noodles and make the sauce. Saute onions and garlic in butter and add flour to make a roux.


One cup at a time, add in the milk and stir until smooth. Stir over medium heat until it start to thicken. Add in rosemary, nutmeg, and salt and pepper. Stir in the parmesan cheese.


Add in fresh spinach and gently fold in roasted squash. Stir until an even mixture is formed.


Add the cooked and drained fettuccine noodles, or noodles of your choice,  and gently toss until coated. Enjoy!

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"I love this meal so much. It captures the flavor of fall so perfectly!"

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