Dinner

Creamy Butternut Squash Fettucine is for Dinner.

Creamy Butternut Squash Fettucine takes several minutes to prepare.

Creamy Butternut Squash Fettucine takes several minutes to cook.

Creamy Butternut Squash Fettucine makes 8 servings.

The ingredients for Creamy Butternut Squash Fettucine are:

4 cups fresh or frozen butternut, buttercup, ambercup squash, peeled, diced, and steamed until very tender

2 cups plain soy or rice milk
2 tablespoons cornstarch
1 tablespoon Acacia Tummy Fiber (optional, but makes a very creamy sauce)
2 tablespoons olive oil
2 cups finely diced onion
4 garlic cloves, minced
1 teaspoon rosemary
2 teaspoons savory
2 teaspoons dried basil
1 teaspoon salt
2 teaspoons brown sugar
16 oz. package linguine, cooked, 1 cup cooking water reserved
soy or rice Parmesan

Here is how you make Creamy Butternut Squash Fettucine:

Whisk together the steamed squash, soy milk, cornstarch, and Tummy Fiber until smooth. Set aside. Heat olive oil in a large nonstick skillet. Saute onion, garlic, and herbs until very tender and golden. Add the squash mixture, salt, and sugar, and cook over medium low heat until the sauce thickens. If the sauce is too heavy add some reserved pasta water. Spoon the sauce over the cooked linguine and sprinkle with Parmesan. This is a deliciously different vegetarian pasta dish, with a creamy, nutty sauce. It's perfect for any variety of mild, sweet winter squash, so if you have farmers' markets or a home garden with heirloom varieties, feel free to substitute for the butternut squash.This is a very nutritious, high soluble fiber dinner that's also great as leftovers for lunch the next day.Makes 6-8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user MIZMARA.

The nutritional information for Creamy Butternut Squash Fettucine is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 335.4

• Total Fat: 5.9 g
• Cholesterol: 0.6 mg
• Sodium: 291.3 mg
• Total Carbs: 63.1 g
• Dietary Fiber: 3.8 g
• Protein: 11.4 g