SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.0
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 338.9 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.6 g

View full nutritional breakdown of Roasted Butternut Alfredo calories by ingredient
Report Inappropriate Recipe

Roasted Butternut Alfredo

Submitted by: JOLLIEBELL

Introduction

From Post Punk Kitchen From Post Punk Kitchen
Number of Servings: 8

Ingredients

    1/2 pound spaghetti

    Sauce:
    1/2 cup cashews, soaked for at least 2 hours
    1 1/2 cup vegetable broth
    1 1/2 cups roasted butternut squash
    2 tbsp mellow white miso
    2 tbsp nutritional yeast
    1 tbsp fresh lemon juice

    For the rest:
    1 tbsp olive oil
    1 med yellow onion, quartered and thinly sliced
    3 cloves garlic, minced
    1 tsp dry rubbed sage
    3/4 cup dry white whine
    several dashes fresh black pepper
    1/2 tsp salt, or to taste
    1 tbsp fresh lemon juice

    For garnish: (not in nutritional count)
    Extra roasted squash
    pepitas or chopped pecans, walnuts or hazelnuts

Directions

Once squash has roasted, bring a salted pot of water to a boil for the pasta. When boiling, cook pasta according to the package directions, drain and set aside.

Meanwhile, drain the cashews and place them in a blender with the vegetable broth. Blend until very smooth. Rub sauce between your finger and when hardly any grittiness remains, add the roasted butternut, miso, nutritional yeast (if using) and lemon juice. Puree until smooth, scraping down the sides with a rubber spatula to make sure you get everything.

While the sauce is blending, start the onions. Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned. Add the garlic and saute for 30 seconds or so, just until fragrant. Mix in the sage and pepper. Then add the wine and salt and turn the heat up to bring wine to a boil. Let boil for about 2 minutes, to reduce a little.

Turn down the heat to medium low. Now add the butternut cream to the pan, and stir to incorporate the onions and everything. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Taste for salt and seasonings.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user JOLLIEBELL.






Great Stories from around the Web


Rate This Recipe