I had roasted buttercup squash in the fridge so this came together fast for a quick lunch. Even Mike, who doesnt always like my squash creations, really liked it.
Pumpkin Alfredo
8–12 ounces egg noodles
2 tablespoons butter
5 garlic cloves, minced
2 sage leaves, optional but they are so good here
1 cup pumpkin puree (from a can is ok)
up to 2 1/2 cups milk, heavy cream, non-dairy milks are ok here
1/2 cup grated Parmesan cheese
salt, to taste
2 tablespoons butter
5 garlic cloves, minced
2 sage leaves, optional but they are so good here
1 cup pumpkin puree (from a can is ok)
up to 2 1/2 cups milk, heavy cream, non-dairy milks are ok here
1/2 cup grated Parmesan cheese
salt, to taste
Cook the noodles, reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and milk. Warm the sauce. Add the cheese and stir to combine. Taste for salt levels
Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parm and season to taste. Serve immediately.
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