It’s fall and it was a cold, rainy day when I decided I wanted pasta and I wanted it to have some quintessential fall flavors. After grabbing some handmade pappardelle, parmesan, brussels sprouts
Butternut Squash Alfredo
A perfect fall meal
- October 21, 2018
- 4-6 Servings
- 1 hr
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Ingredients
- 1 medium sized butternut squash
- 1 shallot
- 2 t minced garlic
- 1 T olive oil
- 1 T butter
- 1 t chicken flavor Better Than Bouillon
- 1 c water
- 8 oz. half and half
- 1 c finely grated parmesan
- 1 egg yolk (optional)
- salt and pepper to taste
Directions
- Step 1
- Mince the shallot and saute it with the garlic, oil and butter until soft in an enameled pot or saucepan.
- Step 2
- Cut off the outer peel of the squash and cube into 1-inch chunks and stir into the pan.
- Step 3
- Mix the bouillon into the water and pour into the pot. Bring to a boil then simmer on medium-low until the squash is fork tender.
- Step 4
- While the squash cooks, get your pasta water boiling and ready and prep any add-ins you want to go with your pasta (I roasted brussels sprouts and browned some Italian chicken sausage to go with mine).
- Step 5
- When the squash is cooked either blend it with an immersion blender in the pot or use a stand-alone blender to puree it into a sauce.
- Step 6
- Stir the egg yolk into your grated parmesan and half and half and blend into the slightly cooled squash mixture.
- Step 7
- Taste and season with salt and pepper to your liking.
- Step 8
- Once the pasta is done (slightly al dente), drain it and reserve a little of the pasta water in case your sauce needs to be thinned out.
- Step 9
- Gradually add the sauce to the pasta. I only used 2/3 of the sauce on the type of noodle I had and saved the rest to use with vegetables later in the week. If you want a super saucy dish, that is perfectly fine!
- Step 10
- Finish off the pasta with your add-ins and another healthy grating of cheese.
