Butternut squash is one of those fall veggies that never gets old. It’s sad to think of all the years that I never gave it the time of day until I was in my early 20’s. As a child my mom loved yellow squash and of course it wasn’t something I had a preference for. Being that the word squash was associated with this veggie I believe I just assumed that it would be the exact same through and through and of course..
It’s completely different! (palm to face)
Butternut squash is one of those magic veggies that is actually high in sugar compared to most veggies, but provides a wonderful color and mild flavor that pairs perfectly with sage or rosemary. The biggest downside to working with butternut squash can be all the peeling and chopping as it as a very dense veggie. However, today you can find pre chopped butternut squash and even frozen which is pre steamed and ready to go.
What’s truly fab about this veggie is that you can roast it and simply enjoy it by itself, make a soup, or make a pasta sauce with just a handful of ingredients!
What’s fab about this particular pasta sauce, is everything! It’s quick, easy, cheesy, affordable, flavorful, nutrient packed, can easily be made in bulk, perf for fall, and non vegan approved!
If you’re looking for an easy peasy fall vegan dish, you have to try this Butternut Squash Alfredo!
Why this recipe is great:
Can easily be made in bulk
Non vegan approved
Perf for fall