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Winter Squash Alfredo Pasta Recipe

by Marla

Ingredients

Ingredients: 2 T butter 2 T olive oil, I've made it with all oil and slightly less fat in general also 1 cup diced onion, I like red onions 1 T fresh rosemary, chopped, or you can use just the rosemary 1 T fresh sage, chopped 3 cups butternut squash, (1 1/2 lb / 800g) or any other winter squash that you have

1 cup vegetable stock Cook 15 minutes Smash the squash with a smasher till smoothish but still with some texture 1 cups milk, or stock if you prefer, 1 cup Parmigiano cheese a bit of nutmeg, grated fresh into the mixture 4oo g fettucine, (generous 5 oz) I used our home made tagliatelle, a mix of spinach and plain egg

Directions

1. In a large deep skillet or saucepan, heat the oil and butter and add the onion. Saute´ the onions till they soften. Add the herbs and squash and continue to saute´ for a few minutes before adding the vegetable stock and cooking for about 15 minutes till the squash is soft and cooked through.
2. Meanwhile start to boil salted water for your pasta.
3. Cook the pasta till still firm, a bit more than al dente
4. Smash the mixture with a potato smasher.
5. Add the milk or veggie stock to make a loose sauce and continue to cook the sauce till it reduces to your desired creaminess. You can use more or less to get the sauce as you like it.
6. Stir in the parmesan and season with salt and pepper.
7. When the pasta is cooked, drain and mix into the sauce.
8. Adjust season and serve.

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