Ingredients:
3 c. diced butternut squash (half a squash)
1 c. vegetable or chicken stock
4 Tbsp. butter
1 small onion, diced
1 Tbsp. each rosemary & sage
4 c. milk
1 c. parmesan
2 Tbsp. brown sugar
1/4 tsp. nutmeg
salt & pepper to taste
2 c. water
1 16-oz. box fettuccini noodles
Instructions:
1. In large pan, melt butter. Add 1 cup of diced onions, rosemary & sage. Cook until onions soften. Add diced butternut squash and stock. Stir, then cover and cook for 15 minutes, until butternut squash is softened.
2. Uncover and mash with a potato masher. Add 2 cups of milk and stir. Then, add 1 cup of parmesan and stir. Add brown sugar, nutmeg, salt, and pepper to taste and stir until well blended.
3. Break fettuccini noodles in half and place in the sauce. Carefully cover the noodles with sauce. Then pour in remaining 2 cups of milk and 2 cups of water and stir. Add more water as needed to smooth out the sauce. Stir pasta continuously and cook for 15-20 minutes, until pasta is cooked through.
4. Top off with salt, pepper, and parmesan as needed.