One-Pot Butternut Squash Alfredo
- 3 cups diced butternut squash (about half a squash)
- 1 cup of vegetable stock.
- Butter (4 Tbsp.)
- One small onion (1 cup diced)
- Rosemary (1 Tbsp.)
- Sage (1 Tbsp.)
- Low-fat Milk (4 cups)
- Parmesan (1 cup, plus more for topping)
- Brown Sugar (2 Tbsp.)
- Nutmeg (1/4 tsp)
- Salt and pepper (to taste)
- Water (2 cups)
- Fettuccine noodles (1 16oz box)
Melt 4 Tbsp. of butter. Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage. Cook for 3 minutes on medium heat until onions soften. Then cook on medium-high heat until the butter begins to brown (be careful not to burn it). Add in 3 cups of diced butternut squash and 1 cup of vegetable stock, stir, then cover and cook for 15 minutes (until butternut squash is softened).
Uncover and mash with a potato masher until you’ve squished all the squash. Add 2 cups of milk and stir. Then, add 1 cup of parmesan and stir. Add 2 Tbsp. of brown sugar, 1/4 tsp. of nutmeg, and salt and pepper to taste and stir until well blended.
You can either cook your pasta beforehand in the pot and set it aside, or cook it in the sauce! Break fettuccine noodles in half and place in the sauce. Carefully cover the noodles with sauce. Then, pour in 2 more cups of milk and 2 cups of water and stir. (Add more water, if needed, to smooth out the sauce.) Stir the pasta continuously (to make sure it doesn’t burn on the bottom of the pot) and cook for 15-20 minutes (or until pasta has reached desired texture).
Top off with salt and pepper, Parmesan cheese, rosemary garnish, and cayenne pepper (if you’d like a little extra spice). Enjoy!