Creamy Squash Pesto Alfredo

Printed from healthyfamilycookin.blogspot.com

*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.

*Note: This recipe also can be used as a pizza or breadstick dipping sauce

Recipe Source: healthyfamilycookin.blogspot.com