Scale
Ingredients
- 2 cups chicken broth, low sodium
- 1 cup heavy cream
- 2 cups sharp cheese, grated
- 1 1/2 cups mozzarella cheese, grated
- 1 cup parmigiano reggiano cheese, grated
- 3 tablespoons Italian parsley, minced
- 3 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- cooked fettuccine pasta
For the Roasted Butternut Squash:
- 2 cups butternut squash, diced
- 1 small white onion
- 3 cloves garlic
- 1 teaspoon creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- extra virgin olive oil
Instructions
- Preheat oven to 400 degrees.
- Peel and seed squash. Dice into 1 inch chunks.
- Place Squash, peeled and sliced onions, and garlic on a baking sheet.
- Coat squash in olive oil and seasonings, mix well and roast for 30 minutes.
- Remove squash from oven, place into blender, puree, and set aside.
To Prepare Alfredo Sauce:
- Mix seasoning blend and set aside.
- In a large pot, over medium heat add butter and olive oil.
- Whisk in flour and cook for about 3 minutes.
- Add broth and seasoning, mix well.
- Add cheeses by the handful, whisking well after each addition.
- Stir in squash, parsley, and heavy cream, mix well cook for about 7 minutes, stirring occasionally.
- Cook pasta according to package directions.
- Drain pasta and rinse under hot water, drain again, coat in olive oil and set aside.
- Coat pasta with Alfredo sauce and serve immediately.
Nutrition
- Serving Size: 6