Butternut Squash Alfredo
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Submitted by Brian M. Romano, CEC
¼ cup butter
1 cup heavy cream
½ cup water
2-3 cloves of garlic, crushed
¾ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
1/8 tsp cinnamon
Pinch ground ginger
¼ cup chopped fresh basil
1 cup toasted walnuts
8 oz. roasted butternut squash (or 8 oz. of canned Butternut squash puree)
1 pound whole-wheat pasta (pre cooked)
1. Melt butter in a medium saucepan over medium to low heat. Add garlic and sauté for about 30 seconds (you don’t want the garlic to brown, you are just releasing the flavor).
2. Add cream and squash; simmer for 2 minutes until mixture thickens.
3. Add water to adjust the sauce consistency. Then add cheese and whisk quickly, heating through till well melted. Add salt, pepper, cinnamon, nutmeg and ginger, and adjust flavor to taste.
4. Pour on top of heated whole-wheat pasta. Sprinkle top with fresh basil, followed by crushed walnuts.
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