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Fettuccine Alfredo with Butternut Squash & Mushrooms
Ingredients
  • 3 tablespoons unsalted butter
  • 2 cups chopped cremini mushrooms, in pieces roughly the size of beans
  • 1 large yellow onion, finely diced (about 2 cups)
  • 2 teaspoons (heaping) kosher salt, plus 1 large pinch
  • ½ teaspoon freshly cracked black or white pepper
  • 1 ½ pounds chopped butternut squash, seeds and skin removed, in roughly ¾-inch cubes
  • 1 cup white wine
  • ¾ cup heavy cream
  • 1 pinch ground nutmeg
  • ½ pound (dried) fettuccine noodles
  • ¼ cup water, room temperature
  • 1 cup grated Parmesan (tightly packed, about 2.5 ounces), plus more for serving
Steps
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