Butternut squash Alfredo pasta
This delicious recipe features gluten free spaghetti topped with a creamy alfredo sauce and heavenly roasted butternut squash.
Servings: 4 people
Ingredients
- 8 oz gluten free spaghetti (2/3 of a standard 12 oz box)
- 1 small butternut squash
- 3 cloves garlic
- 1/3 cup fresh basil
- 1/2 tsp rosemary
- 1 tbsp olive oil
- 1/2 tsp salt
Alfredo sauce
- 1 cup heavy cream
- 2/3 cup shredded parmesan cheese (vegetarian parmesan style cheese)
- 1 tbsp butter
- 1 tbsp cream cheese
- 1 tbsp gluten free flour (I like to use all purpose or tapioca)
Instructions
Butternut squash
- Preheat your oven to 350 degrees
- Poke holes in the butternut squash with a fork and microwave it for 3-4 minutes to soften the skin
- Peel the skin off the butternut squash with a large vegetable peeler, or cut it away with a large chef's knife. Cut the flesh of the squash into small cubes
- Toss the butternut squash cubes and the whole garlic cloves in olive oil and salt. Lay them out on a cookie sheet and bake in the oven for 60 minutes. Keep the garlic cloves in the center of the baking sheet surrounded by squash so they do not overcook. You can make the spaghetti and alfredo sauce when the butternut squash cooks
Spaghetti with alfredo sauce
- Boil water in a medium sized pot and add your gluten free spaghetti. Cook the spaghetti according to the instructions on the box. Gluten free spaghetti generally needs to cook for 7-10 minutes
- Cook the butter and flour in a large pan over medium heat for 5 minutes
- Slowly incorporate the heavy cream into the butter and flour roux
- Add the cream cheese and rosemary into the pan and mix well
- Turn off the heat and let the pan cool for 1-2 minutes then add the parmesan cheese into the pot. Mix the alfredo sauce until the cheese fully melts
Completing the dish
- Mash the roasted garlic a little then add the cooked spaghetti, butternut squash, and garlic to the pan with the alfredo sauce. Mix well and top with fresh basil