Butternut Squash Alfredo

By ccavaletti

Ingredients

• 4 Tbsp butter
• 1 c diced onion
• 1 Tbsp fresh rosemary
• 1 Tbsp fresh sage
• 3 c diced butternut squash
• 1 c vegetable stock
• 4 c milk, divided
• 1 c grated Parmesan cheese
• 2 Tbsp brown sugar
• 1/4 tsp nutmeg
• salt and pepper to taste
• 2 c water
• 1 lb linguine noodles

Details

Servings 6

Preparation

Step 1

Melt butter in a large skillet, add diced onion, rosemary and sage. Cook until onion is tender.

Add the butternut squash and vegetable stock. Cover and cook 15 minutes, or until the squash is tender. Mash with a potato masher.

Stir in 2 cups milk, the Parmesan cheese, brown sugar and nutmeg. Add salt and pepper to taste.

Add pasta to sauce and stir to coat. Add 2 more cups of milk and 2 cups water. Stir constantly until noodles are tender.

Serve with more Parmesan cheese.