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Wednesday: Butternut Squash Alfredo

I nabbed this recipe off The Facebook! Ha! (my kids hate when I say The Facebook - I won't be stopping anytime soon...)
Serves: 4     Prep: 15     Cooking: 25

Ingredients

4 tablespoons butter
1 small onion
1 tablespoon sage
1 tablespoon rosemary
3 cups butternut squash
1 cup vegetable stack
2 cups of milk, divided
1 cup Parmesan, plus extra for sprinkling
2 tablespoons brown sugar
½ teaspoon nutmeg
½ lb fettucine, broken in half

Instructions

Prep Opportunity
Peel and chop the squash if you bought a whole one.
1
In a large pot, over medium heat, melt the butter.
2
Add onion, sage and rosemary and sauté of 5 minutes.
3
Add squash and vegetable stock, cover and simmer for 15 minutes.
4
Mash the squash with a fork or masher in the pot.
5
Add 2 cups of milk, 1 cup parmesan, brown sugar and nutmeg and stir to combine.
6
Add salt and pepper.
7
Add pasta and stir to cover.
8
Add 2 cups milk and 2 cups water.
9
Stir continuously until pasta is cooked to al dente approximately 10 minutes – get the kids to take a shift!
10
Serve immediately with a sprinkle of cheese.