Butternut Squash Fettucini Alfredo

It's been a while since I did a new recipe! (or maybe took the time to blog a new recipe.)  Lately, I have gotten into selling things through our town's Buy, Sell, Trade page on Facebook. 

I even sold our CAR!! (seriously-I posted the pics and description and in less than an hour a couple was at our house and they bought it!!) 

Anyway, so while perusing Buzzfeed I found several delicious looking pasta recipes. 

Buzzfeed27 Easy Pasta recipes

I HAD to try this one! 

Butternut Squash Browned Butter and Rosemary Fettucini Alfredo

The recipe promises it'll be ready in 30 minutes (and it was!), that it's a lighter version of Fettucini Alfredo, and has lots of flavor. All promises delivered!

Here's the recipe:

butternut-squash-browned-butter-and-rosemary-fettucini-alfredo/

Ingredients

• 16 oz. whole wheat fettucini noodles (or any other whole grain pasta you want!)
• 4 tablespoons butter
• 1 small onion, diced
• 1 tablespoon fresh rosemary, finely chopped
• 1 cup chicken stock (or vegetable stock or, in a pinch, water)
• 3 cups prepared diced butternut squash (about 1/2 a large squash)
• 1 cup milk
• salt and pepper, to taste

Cut up Butternut squash. This is about 1/2 of a large squash. This is about 3 cups.

You can look at my previous post on how to prepare the squash.

Butternut Squash Soup

4 tablespoons of butter and a small onion chopped

1 tablespoon of Rosemary finely chopped

Allow butter to get nice and brown, and onions cooked to translucent before adding the Rosemary and about a cup of Chicken Broth

Add the cups of butternut squash and cook on medium high heat for about 10 minutes till soft. 

Meanwhile, make your pasta. I had on hand regular Spaghetti noodles but you can use any. The recipe uses a Fettucini Noodle but these are just as delicious!

Once soft, mash with a potato masher.

Add one cup of milk, salt and pepper, heat milk through and then use an immersion blender to make smooth.  (If you don't have one you can use a food processor.)

Pour over noodles.

The flavors are so wonderful! The browned butter, rosemary and the squash. YUMMM

I also took it to work for my dinner and it reheated beautifully!

If you want- you can eat it as a soup!  

Thank you Buzzfeed! I can't wait to try more of their recipes!

Butternut Squash. The easiest soup you can make!

Butternut Squash Soup is incredibly easy to make. (And so yummy! If you make this for your friends they will think you so accomplished! But really it's just a Beginner's soup. Yay for getting difficult points on such an easy recipe!!!

Chop up 1/2 and onion. Add this a chunk of butter to your big sauce pot. I also added a bit of chopped Parsley. (optional)

I cut the squash in half at the fastest part. Then, I cut each section in 1/2 again. Scoop out the seeds and then you can either use a pairing knife to peel the outer skin or a good peeler. I prefer the peeler but couldn't find ours so I used the knife instead. The peeler wastes less.

Cut up the squash into chunks.  Brown the butter and onion while you are cutting up the squash.

Once translucent, add squash to the pot with 1 and 1/2 of these boxes of Chicken Broth (or enough to cover the squash by about an inch. I add salt, pepper, and Dill.  You could add any number of spices-even Curry if you like.

Bring the soup to a light boil and then let it simmer for 20 to 30 minutes until the squash is fork tender.

This immersion blender is brilliant!  You just stick it in the pot and make sure to blend up every little bit. Voila! Soup!

I love to add a little bit of Quinoa to my soup. It adds some protein and a nice little crunch. You could add Avocado cut up, or sour cream or even Chia Seeds! It's an easy to do soup and so perfect for Fall and on into the cold winter months. (And CHEAP too!)

Yum-O!  Enjoy!