Butternut Squash Fettuccine

Everything about butternut squash feels like fall to me.  From the color to the warm flavor, I can't get enough of this perfect vegetable (or fruit?).

I also like pasta. And cheese.  Like really like pasta and cheese.  But, since I know that this combo can be a little rich and fattening, I came up with this lightened up version of alfredo by replacing a lot of the cream, butter and cheese with squash.  And it really works, friends.  I'm not going to say this is the healthiest food you'll ever eat, but if you want a lightened version of alfredo, love butternut squash and are craving pasta, this dish is for you!

Ingredients:
1lb. fettuccine
1 butternut squash (not too big)
1 oz of cream cheese
1/2 cup chicken broth
1/2 cup of milk
1/2 cup of grated parmesan cheese
olive oil
salt, pepper, granulated garlic
sage

Directions:

• Preheat oven to 425 degrees.  Cut squash in half and scoop out seeds.  Drizzle with olive oil and season liberally with salt, granulated garlic & pepper.  Cook until tender, about 30 minutes.
• When squash is tender remove from oven and put large pot of water on to boil.  Follow cooking instructions for the pasta and drain when al dente.
• Use a spoon and scoop out the flesh of the squash and transfer to food processor.  Add chicken broth 1/4 cup of broth and milk and puree until smooth.  Increase liquids if needed up to 1/2 cup each, depending on how much squash you have, until the puree reaches the desired consistency.
• Add the parmesan cheese to the food processor and pulse until combined, then check the seasoning and add additional salt, pepper and garlic if needed.
• Transfer puree to a sauce pan and heat over medium low until it is hot.
• When the pasta is cooked to al dente and is drained, transfer to a large bowl, add sauce and toss well.  Garnish with sage and additional parmesan cheese if desired.

I really hope you'll give this pasta a try and let me know what you think!  This is going in my weekly rotation this fall!