Healthy Butternut Squash Alfredo Pasta

Nope, it's not mac and cheese....it's a healthy take on an alfredo sauce and just in time for the season!  According to my new Food Network magazine, butternut squash is at its peak, so now's the time to try this out!

Unlike traditional alfredo sauces that utilize heavy cream and butter, this recipe calls for butternut squash {and a small amount of butter} to create a thick and creamy consistency.  If I didn't know it wasn't mac and cheese, I probably wouldn't have guessed it!  It's that good!

Recipe from Spoonful

Ingredients:

1/2 pound uncooked pasta

1 TB butter

1 TB flour

1 cup milk {I used non-fat}

1 cup butternut squash puree {we made ours from scratch}

1/2 cup parmesan cheese 

1/4 tsp salt

1/4 tsp pepper

Method:

Cook uncooked pasta according to package directions.  Strain.

In a saucepan, melt butter over medium heat.  Whisk in flour until smooth, about 1 minute.  Slowly add milk while whisking and bring to a simmer.  Simmer while stirring occasionally until the milk has thickened, about 3-5 minutes.  Add butternut squash puree, cheese, salt, and pepper.  Stir and simmer until mixture is smooth and thick, about 3 more minutes.

In a bowl, pour the sauce over the cooked pasta and stir until pasta is covered with sauce.

We served alongside some roasted brussel sprouts.  SO good!

xo natasha