It’s that time of year and we’re up to eyebrows in winter squashes: acorn, butternut, kabocha, spaghetti, pumpkin…oh my! You’ve tried roasted squash, squash salad, and even squash soup… and perhaps you’re not the biggest squash fan. But have you tried a squash Alfredo sauce with your pasta? This simple recipe spices up the standard pasta dish, including familiar savory flavors of onion and thyme and sweet squash notes that surprise!
Velvety Squash Alfredo Pasta
2 tablespoon olive oil
1 cup chopped onions
1/2 cup whole milk, as needed
1 large winter squash (ie: acorn or butternut)
12 ounces pasta
1 cup chopped mushroom
spices: 1/2 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon nutmeg
Salt and pepper, to taste
- Set a stockpot of salted water to boil over high heat.
- Cut squash into halves and remove seeds. Season with salt and pepper, and roast at 400°F until tender, about 20 minutes. Remove from oven, scoop out innards, and dispose of skin. In a blender/ processor, add your spices and puree squash until smooth. Add milk and blend until the mixture is a sauce consistency.
- Heat oil in a large skillet over medium heat. Cook onions and mushroom until tender, about 5 minutes, and season with salt and pepper. Stir in squash puree and heat through. Keep warm.
- Cook and drain pasta. Fold pasta into squash mixture, and add milk as needed if sauce is too thick. Heat through and serve!
Hate peeling and cutting those hard winter squashes? Here’s an easy tip that’ll save your time, and possibly your fingers. Cut off the top and bottom of the squash, and use a fork to poke some holes in the skin. Stick your squash in the microwave for about 3 minutes, and take out to cool. When you go to peel/cut your squash, it’ll be much smoother!