Creamy Squash Pesto Alfredo
*Serves 6-8
*Note: this recipe works well with any
type of winter squash, i.e. Butternut, Pumpkin, Sunshine,
or Hubbard.
INGREDIENTS:
1 Cup winter squash puree
1 tsp. dried
basil (or use fresh if you have it)
1/2 Cup Parmesan or Romano cheese
1/4 Cup of
walnuts, almonds, or pine nuts
1 large clove of
garlic, quartered
1/4 tsp. salt
1/4 Cup olive
oil
¼ Cup butter
4-oz. cream
cheese
1 Cup milk (or
cream or half-and-half)
salt & pepper,
to taste
DIRECTIONS:
In a blender, combine the
winter squash puree, basil, Parmesan cheese, nuts, garlic, salt and olive oil.
Cover and blend with several pulses until a paste consistency forms, stopping
several times to scrape the sides. In a saucepan over med-low heat melt the
butter. Add the cream cheese and melt. Add milk and turn up the heat a bit and
heat to boiling until the cream sauce is nice and thick. Then add the pesto
sauce from the blender, stir and season with salt and pepper. Serve immediately
over pasta or spaghetti squash. Serve with chicken or fresh bread, if desired.
Recipe Source: healthyfamilycookin.blogspot.com
Recipe Source: healthyfamilycookin.blogspot.com
This sauce is also delicious served on a pizza - you may want to thicken it a bit more with a little flour for a pizza sauce or use it as a bread stick dipping sauce.
I've made it several times already and it's definitely a new family favorite recipe - kids & parents both enjoy!
2 comments:
This recipe looks wonderful!! I'm your newest follower from the "Permanent Posey" blog hop. If you get a chance please checkout my blog:
godsgrowinggarden.blogspot.com
Thanks
Angie
This looks heavenly and I sure wish I had that wonderful meal right now!
Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
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