Healthy recipe: Butternut squash alfredo

Nothing hits the spot quite like a warm plate of pasta dripping in creamy alfredo sauce. But if you’re looking for something lighter, this version delivers, without sacrificing taste. This tasty meal features a cozy season favorite you’re probably not expecting — butternut squash.

Ingredients

• 1 lb. whole wheat pasta (penne, elbows, linguine)
• 4 cups frozen winter squash puree or 5 cups fresh cubed squash, steamed
• 1 cup 1% milk
• ¾ cup grated Parmesan cheese
• ¾ tsp. nutmeg
• 1 tsp. salt
• ½ tsp. pepper
• Grated parmesan cheese for garnish

Makes 8 servings. 

Instructions

1. Cook the pasta according to directions on the box and set aside.
2. Steam the squash or thaw the frozen squash puree.
3. In a large food processor or blender, blend together the squash, cheese, milk, nutmeg, salt and pepper. Season to taste and add more milk if needed.
4. In a large saucepan, combine the sauce and pasta. Stir to coat.
5. Sprinkle with fresh Parmesan before serving.

Optional serving ideas

• Toss with fresh sage, rosemary, thyme, garlic or basil.
• Top with sautéed tofu, white beans, grilled chicken or shrimp.
• Add sautéed fresh spinach, kale or mushrooms.

Next steps: 

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