Butternut Squash Fettuccini

Ingrédients

3 cups diced butternut squash (about half a squash)

1 cup of vegetable stock

Butter (4 Tbsp)

One small onion (1 cup diced)

Rosemary (1 Tbsp)

Sage (1 Tbsp)

Low-fat Milk (4 cups)

Parmesan (1 cup, plus more for topping)

Brown Sugar (2 Tbsp)

Nutmeg (1/4 tsp)

Salt and pepper (to taste)

Water (2 cups)

Fettuccini noodles (1 16 oz box)

Instructions

Melt 4 Tbsp. of butter.

Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage.

Cook for 3 minutes on medium heat until onions soften.

Then cook on medium-high heat until the butter begins to brown (be careful not to burn it).

Add in 3 cups of diced butternut squash

Add 1 cup of vegetable stock

Stir, cover and cook for 15 minutes (until butternut squash is softened).

Uncover and mash with a potato masher until you’ve squished all the squash.

Add 2 cups of milk and stir.

Add 1 cup of parmesan and stir.

Add 2 Tbsp. of brown sugar

Add 1/4 tsp. of nutmeg

Add salt and pepper to taste

Stir until well blended.

Break fettuccini noodles in half and place in the sauce. Carefully cover the noodles with sauce.

Then, pour in 2 more cups of milk and 2 cups of water and stir. (Add more water, if needed, to smooth out the sauce.)

Stir the pasta continuously (to make sure it doesn’t burn on the bottom of the pot)

Cook for 15-20 minutes (or until pasta has reached desired texture).

Top off with salt and pepper, parmesan cheese, rosemary garnish, and cayenne pepper (if you’d like a little extra spice). Enjoy!