Butternut Squash Alfredo

I'm sure you have all noticed my squash obsession by now, and if you haven't, you have so not been following this blog closely enough. I took my squash obsession and put it together with something else I also love, Alfredo sauce. Normally, good Alfredo sauce has enough cream to give you a heart attack on the spot; it tastes that good for a reason people! The addition of squash allows me to lighten the sauce slightly, without kicking down the flavor. I realize it's not butternut squash season right now..just wait a few months before you make it, if that is a concern to you. Let's go!

Ingredients:
1 TBS butter
2 TBS flour
1 cup cooked butternut squash
1 1/2 cups skim milk
1 tsp salt
1 tsp pepper
2 gloves garlic (minced)
1/2-1 cup Parmesan cheese

Blend the butternut squash and milk in a blender, until smooth.

Before Blending

After Blending.

Melt the butter in a medium sauce pan, over medium heat, and stir in the flour.

Butter/Flour mixture.

Whisk the milk and squash into the butter and flour mix a little at a time until it is well combined.

Add the salt, pepper, garlic and Parmesan cheese to the mix. Do you see that next picture? It's an action shot!! I'm pretty excited about that.

Adding Parmesan Cheese.

Start by adding 1/2 cup of the Parmesan cheese, then taste the sauce. Add more if you want it to be more cheesy. I ended up with closer to 1 cup.

Let the sauce boil until it starts to get thick, then remove the pan from the heat.

Thickened Sauce.

You may then use this Alfredo sauce in place of regular Alfredo sauce in all your favorite applications.

Complete meal.

I kept it simple, just topping some whole wheat pasta with the sauce. It is pretty versatile though, so feel free to experiment. If you have leftover squash, you can add some chunks to the sauce. I have done that before, and it is pretty good.