’Tis the season to tuck squash into everything.
Join me, won’t you?
Autumn has so many small pleasures — crunchy leaves, crisp air, cozy TV seasons, and the relief of finally swapping out shorts — but my favorite is finding new ways to fold squash into savory dishes.
My family doesn’t always share this enthusiasm. My husband tolerates squash as a side, and last Thanksgiving my relatives were scandalized when I brought a butternut lasagna. Fine by me — if they won’t embrace it, more squash for the rest of us.
Last weekend I made this baked pumpkin fettuccine alfredo. I considered it a full meal — it’s built from some of my favorite ingredients — though someone else insisted on pairing it with leftover turkey meatballs. Not together, please; I refused to let them ruin the pasta. Still, who knows what happened when my back was turned. He probably squirted ketchup on it. Welcome to my life.
I couldn’t stop eating this straight from the baking dish — hot, cooling, and even cold later that night. I kept sneaking bites while watching Full House and frying extra sage to top each bowl. It’s that kind of comfort food: slightly indulgent, deeply satisfying, and addictive.
This dish differs from the butternut pasta I mentioned recently: it’s creamier, uses fettuccine, and gets a generous hit of sage and cheese. It still feels indulgent, but compared to a classic alfredo it’s lighter and adds fiber and nutrients thanks to the pumpkin.
