I love pasta every bit as the next girl. But, there's always something about it that leaves me feeling a wee bit guilty. Maybe it's something to do with the fact that most pasta dishes are loaded with carbs and not usually the most veggie-forward meal option.

Now, I've made a skinny alfredo before that was loaded up with hidden veggies but I got my hands on a local butternut squash that needed some attention. That's when I decided to go ahead and make another version of 'alfredo' using my winter squash. And let's be honest. Today I'm using the term 'alfredo' pretty lightly.

I'm calling this 'alfredo' mostly because it's a parmesan cheese-based sauce. But, really I'd say it's some sort of cross between mac-n-cheese and alfredo since it's got that gorgeous and vibrant orangy color. However tastes much more alfredo-esque.

This sauce can be used on any sort of pasta or in almost any aspect that you would use a traditional alfredo in. From pizza sauce, pasta, to drizzled over meat, etc. No matter how you use it, it'll be delishious!

I happened to buy some handmade pasta the other day so I thought making this sauce would be a great pairing for those noodles which I cooked with fresh spinach and topped with extra parmesan.

At the end of the day, I had a tasty bowl of pasta that left me feeling great about my choices. No guilt here since I got my fill of veggies AND pasta.

Butternut Squash Alfredo
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1 Cup • Calories: 115 • Fat: 4 g • Saturated Fat: 2 g • Carb: 16 g • Fiber: 3 g • Protein: 6 g • Sugar: 3 g • Sodium: 202 mg

Ingredients:
1 Medium Butternut Squash (About 5 Cups), Peeled & Cubed
1-2 C. Water
1/2 C. Grated Parmesan Cheese
3 Garlic Cloves
Salt & Pepper to Taste

Directions:

Place the cubed butternut squash into a large pot and fill with enough water to cover the squash.

Bring it to a boil and allow to cook for about 5 minutes or until the squash is cooked and tender.

Drain the squash, reserving about 2 cups of the squash cooking water.

Transfer the squash to a blender, along with 1 C. of the reserved squash water, 1/2 C. Grated Parmesan Cheese, 3 Garlic Cloves and Salt & Pepper to Taste.

Puree down into a smooth and creamy sauce.

Add more of the water a little bit at a time to create the desired consistency of a sauce.

Use right away and enjoy!

Nutritional Claims: Sugar Conscious, Vegetarian, Pescatarian, Specific Carbs, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher