Butternut Squash Fettuccine Alfredo
½ c. butter 2 T. Sage
1-2 c. onions 2 T. Rosemary
6 c. butternut squash in cubes
2 c. vegetable stock
3 c. milk
1 ½ c. Parmesan cheese
3 T. brown sugar
½ t. nutmeg
Fettuccine – cooked according to package
Saute onions, sage and rosemary until soft and start to brown. Add stock and squash. Cook until soft. Puree in food processor. Return to pan. Add milk and remaining ingredients. Cook for a few minutes.
Combine sauce and cooked Fettuccine.