4 cups butternut squash cubed (about 1
medium butternut squash)
1.5 tbsp olive oil
1/2 tbsp maple syrup
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp dried paprika
1/4 tsp chili powder
1 tbsp fresh rosemary
Cook in the oven at 400°F until cooked.
Alfredo Sauce
½ cup butter
2/3 cup heavy cream
1 ¼ cups grated parmesan cheese
¼ teaspoon salt (optional)
dash pepper
chopped parsley
In large kettle, bring water with salt to boiling. Add noodles (6 servings worth); return to boiling. Boil, uncovered and stirring occasionally, until tender—about 20-25 minutes. Meanwhile, make sauce. Heat butter and cream in a medium saucepan until butter is melted. Remove from heat. Add 1 cup parmesan cheese, the salt (optional) and pepper. Stir until the sauce is blended and fairly smooth. Add to noodles that have been drained and toss until they are well coated. Sprinkle with remaining parmesan cheese and the chopped parsley. Serve at once.
Makes 6 servings.
