Alstede Fresh Butternut Squash Alfredo with Kale
Sauce ingredients:
- 4 cups peeled and cubed butternut squash
- 3 cloves garlic, minced
- ½ small onion, diced
- 1 tablespoon olive oil
- ½ cup low-fat milk
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Reserved pasta water as needed
Sauce directions:
- Place cubed butternut squash in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender. Drain well.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 2–3 minutes, until softened and fragrant.
- Transfer the cooked squash, sautéed onion and garlic, and milk to a blender. Purée until completely smooth and creamy.
- Return the squash purée to the skillet over low heat. Stir in Parmesan, nutmeg, thyme, salt, and pepper. Gently heat until the cheese melts and the sauce is smooth.
- Add reserved pasta water a little at a time to achieve a silky Alfredo consistency.
Then fold in your cooked pasta and fresh kale, allowing the kale to wilt slightly before serving.
Farm Fresh Tip: Make it a complete meal! Boost the protein with chickpea or lentil pasta, roasted chickpeas, or sautéed lean ground turkey. Each option pairs beautifully with the creamy butternut squash sauce and fresh kale.
