Vegetarian

Butternut Squash Alfredo (whole pot) takes 3 minutes to prepare.

Butternut Squash Alfredo (whole pot) takes 25 minutes to cook.

Butternut Squash Alfredo (whole pot) makes 1 servings.

The ingredients for Butternut Squash Alfredo (whole pot) are:

3 cup, cubes Butternut Squash
4 tbsp Butter, salted
1 cup, chopped Onions, raw
4 cup Milk, 1%
1 cup Best Choice Condensed Soup Vegetable w/Beef Stock (1/2 cup) (by RUNNER4JESUS)
16 oz fettucini noodle (by MISSWASHUU)
50 tsp Kraft Parmesian cheese, grated (by LJWOLFE)
6 tsp unpacked Brown Sugar

Here is how you make Butternut Squash Alfredo (whole pot):

melt 4 tbsp butter in large pot, add in 1 cup chopped white onion, tbsp sage, and tbsp rosemaryAfter onions have cooked, add in 3-4 cups butternut squash and a cup of vegetable stock. Cook for approx 15 minutes. Once squash has cooked, mash it all together and add 2 cups milk, mix, add one cup parm, mix, add 2 tbsp brown sugar, mix, add nutmeg, salt, and pepper, mix. Break fettucini noodles in half and add to pot, cover noodles with the squash sauce then add another 2 cups milk and 2 cups water (maybe try with 1.5 cups water?) and cook the noodles. Stir constantly. let pasta cool for a few minutes before adding garnish of additional spices/parm. Serving Size: Makes one large potNumber of Servings: 1Recipe submitted by SparkPeople user WHITTLED-WAIST.

The nutritional information for Butternut Squash Alfredo (whole pot) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,245.4

• Total Fat: 98.0 g
• Cholesterol: 177.0 mg
• Sodium: 4,820.8 mg
• Total Carbs: 263.1 g
• Dietary Fiber: 26.9 g
• Protein: 96.5 g