I know what you’re thinking people!
Where is the meat?
Well, the meat is in the freezer for one of my favorite dishes.
My delicious Roasted Butternut Squash Alfredo is da bomb diggity!
I must inform you not to confuse meatless with low fat, because this is in no means a low fat dish, lol!
Roasted squash, onions, garlic, HEAVY CREAM, chicken broth, loads of cheese.
Yes, loads of cheese like mozzarella, sharp cheddar, and parmigiano reggiano!
The key to this family favorite dish is you must roast the veggies.
My house smells like the holiday’s after roasting these veggies.
Big Goo was so excited about the smell he started eating the squash as soon as I removed them from the oven.
Big Goo decided that he might like squash more than sweet potatoes!
I guess I will be including roasted squash on my Thanksgiving side dish list.
It takes around 30 minutes to roast the veggies then you need to puree them until nice and creamy.
Now it’s time to start building our masterpiece.
Melt butter and olive oil in a pot over medium heat, whisk in flour and cook for about 3 minutes to create a light roux.
Stir in the broth and spices, mix well.
Next, whisk in cheese by the handfuls, yep all that cheese!
Lastly, add the squash and heavy cream and that’s all folks.
Yep, it’s really simple.
Don’t forget to have your hot pasta ready to top with this cheesy sauce.
Grab a fork and dig in!
Oh, a little extra parmigiano reggiano on the side want hurt.