Sunday Night Dinner – Butternut Squash Alfredo Sauce


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With two of these in the share this week I needed to put this beauty to good use.  Butternut Squash can be prepared in a really creamy fashion so it’s perfect to add to a fall pasta dish.  Add some cream and cheese, it’s a winner!  I made a big batch for Sunday Night Dinner with the Anderson family.

As I was cooking up our meal late this afternoon the four boys were playing happily together.  Glen and Alex were working on the treehouse, which is a big project Alex is finishing up for the boys.  It was a beautiful day outside and starting to smell pretty good in the kitchen too!

I started by creating a strong flavorful profile.

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Four cloves of garlic were finely minced

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Into my large cast iron pot for even heating went the garlic and 2 tablespoons of homemade Rosemary butter as well as 2 tablespoons of homemade thyme butter.

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Once the butter has totally melted and the herbs are fragrant (stirring the whole time so nothing is browned) I added my 4 cups of peeled and chopped butternut squash.

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Add two cups of chicken stock and cover the pot.  This will cook for about 15 minutes.

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Take a potato masher to the squash, it should be tender enough to mash easily.  If not, cover and cook a few minutes longer.

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Shred one cup of parmesean cheese and add it to the pot.

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Into the sauce goes goes 2 Tablespoons of brown sugar, 1/2 teaspoon of nutmeg and 2 cups of milk.  Let the sauce bubble gently in the pot.  Cook your pasta of choice, I used spaghetti, and when it’s ready add it to the pot and gently combine.

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The result is creamy and quite fragrant.  I served it with a crisp, bright salad.  A mix of Springdell lettuce and kale, topped with sliced carrots and watermelon radish.  Of course any Springdell veggies to brighten the plate are welcome.  Enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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