on sale for GREAT prices this week! All of your winter squash will be on sale these next couple of weeks--butternut, acorn, spaghetti, etc. If you are unsure about your love of squash, you need to try the recipes I will be posting the next couple of days. Whether you use the squash in a dessert, as a side dish or as your main dish, squash is completely versatile, good for you and one of my favorite vegetables!! If I had to choose which squash I'm in love with the most, I think it would have to be the butternut. I love that there are minimal seeds and it's easy to peel and cube. This makes it perfect for roasting or baking.
Creamy Butternut Alfredo Pasta
1/2 lb. bacon, cut into small pieces
1 onion, diced small
2 Tbls. flour
1/2 tsp. sage
1 tsp. black pepper
1 tsp. salt
Dash cayenne pepper
2 cloves garlic, minced
1 quart half and half (if sauce is too thick, add a little milk if needed to thin out)
1-2 cups roasted butternut squash, mashed (one cup is mashed and the other cup can be added in after the sauce is cooked if you like more squash in the dish)
1/2 cup parmesan cheese, shredded
1 lb. of your favorite pasta, cooked and drained
Roast the butternut squash as we did here. While the butternut squash is roasted you can boil the noodles and then drain when they are al dente/tender. In a saute pan cook the bacon until crispy. Add the onions and continue to saute until they are tender and browned. Drain any excess grease from the pan. Add the flour and cook on medium heat for 60-90 seconds. Add the seasonings, garlic and then stir to combine. Add the half and half, butternut squash and let sauce slowly simmer until it begins to thicken. Just before serving pasta, add the parmesan cheese and the extra butternut squash (optional). Serve warm sauce over the cooked pasta.