Butternut Squash Fettucini Alfredo .pdf

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Original filename: Butternut Squash Fettucini Alfredo.pdf
Title: Butternut Squash, Browned Butter, and Rosemary Fettucini Alfredo
Author: Ben John

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Butternut Squash, Browned Butter, and Rosemary Fettucini Alfredo

1 of 1


Butternut Squash, Browned Butter, and Rosemary Fettucini Alfredo
Prep time

Cook time

Total time

10 mins

15 mins

25 mins

This creamy butternut squash pasta sauce is rich, earthy, and aromatic,
with 65% fewer calories than traditional Alfredo sauce! A healthy
alternative to Fettucini Alfredo.
Serves: 4 servings

16 oz. whole wheat fettucini noodles (or any other whole grain pasta you want!)
4 tablespoons butter
1 small onion, diced
1 tablespoon fresh rosemary, finely chopped
1 cup chicken stock (or vegetable stock or, in a pinch, water)
3 cups prepared diced butternut squash (about ½ a large squash)
1 cup milk
salt and pepper, to taste


Cook pasta according to directions in salted water.
Meanwhile, melt butter in a large skillet or pot over medium heat.
Add onions and rosemary; saute over medium heat until softened (about 3 minutes)
Turn heat to high and stir; butter will begin to brown after about 2 minutes.
When butter is browned, add the chicken stock and squash. Cover pot and turn heat to medium-high,
until squash is fork-tender (about 10 minutes)
Use a potato masher to mash the squash directly in the pot.
Add the milk; stir.
Use an immersion blender to blend the squash to make the sauce. Alternatively, you can use a regular
blender or food processor.
Add salt and pepper to taste.
Add cooked pasta to the sauce and stir to coat.

To make a vegan version of this sauce, substitute the butter for olive oil and skip the "browning" step.
Substitute the milk for coconut milk, and be sure to use veggie stock or water in place of chicken stock!
Recipe by Bowl of Delicious at http://www.bowlofdelicious.com/2014/11/16/butternut-squash-browned-butter-and-rosemary-fettucinialfredo/

11/22/17, 9:19 AM

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