Butternut Squash Alfredo
This recipe is perfect for when you want to indulge a little but still want to eat some veggies without knowing it. Roasted butternut squash adds flavor and nutrients! Plus its easy to make.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 3 cups 1x
- Category: Main Course
- Cuisine: American, Italian
Ingredients
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Roasted butternut squash
- 1 whole butternut squash (quartered and seeded)
- olive oil, salt and pepper
Butternut squash alfredo
- 2 cups roasted butternut squash
- 3/4 cup vegetable or chicken stock
- 2 tbsp butter
- 1 tsp minced garlic (about 3 small cloves)
- 2 tbsp all-purpose flour
- 2 cups 2% milk
- 1 cup parmesan cheese
- 3/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Instructions
- Rub quartered butternut squash with olive oil, salt and pepper all over. Roast at 400F until tender. About 30-40 minutes. Allow it to cool while you make the alfredo.
- Add butter to a pot over medium heat. Once melted, add the minced garlic and cook for 1 minute. Add the flour, whisk together and cook for about 2 minutes more.
- Slowly pour in the milk, whisking at the same time. Cook until just starting to bubble around the edges. You don't want it to be boiling. Then remove from heat.
- Add the cheese, dried basil, oregano, salt and pepper. Whisk.
- Combine stock and 2 cups of butternut squash flesh in a blender and puree until smooth.
- Add the squash puree to the alfredo. Return the pot to the heat until bubbling. Taste and add more salt if it tastes bland to you. Add by the ¼ tsp until desired flavor is reached.
- Enjoy with pasta!
Find it online: https://www.figjar.com/butternut-squash-alfredo/