Butternut Squash Fettucini Alfredo

Ingredients

• Whole wheat pasta

  Dry

  16 oz or 454g

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 small or 70g

• Rosemary

  Fresh

  1 tbsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Cook the fettuccine according to package instructions in salted water.
2. In a large skillet or pot, melt the butter over medium heat. Increase the heat to high and stir until the butter begins to brown, about 2 minutes.
3. Reduce the heat to medium and add the diced onions and chopped rosemary. Sauté until the onions are softened, about 3 minutes.
4. Add the vegetable broth and butternut squash. Bring to a boil, cover, and simmer on low until the squash is fork-tender, about 10 minutes.
5. Mash the squash directly in the pot using a potato masher, then stir in the milk.
6. Use an immersion blender to blend the squash mixture until smooth. Season with salt and pepper to taste.
7. Add the cooked pasta to the sauce and stir to coat evenly.
8. Serve immediately, garnished with parmesan cheese and fresh cracked pepper.

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