Creamy Squash Pesto Alfredo

I blogged recently about my discovery of my Creamy Spinach Pesto Alfredo recipe that I love. I decided to see if I could replicate the deliciousness of that recipe using winter squash instead of spinach, because we still have a LOT of winter squash around that we are trying to use. Here's the result of that delicious experiment:

Creamy Squash Pesto Alfredo

Printable Recipe

*Serves 6-8

*Note: this recipe works well with any type of winter squash, i.e. Butternut, Pumpkin, Sunshine, or Hubbard.

INGREDIENTS:

1 Cup winter squash puree

1 tsp. dried basil (or use fresh if you have it)

1/2 Cup Parmesan or Romano cheese

1/4 Cup of walnuts, almonds, or pine nuts

1 large clove of garlic, quartered

1/4 tsp. salt

1/4 Cup olive oil

¼ Cup butter

4-oz. cream cheese

1 Cup milk (or cream or half-and-half)

salt & pepper, to taste

DIRECTIONS:

In a blender, combine the winter squash puree, basil, Parmesan cheese, nuts, garlic, salt and olive oil. Cover and blend with several pulses until a paste consistency forms, stopping several times to scrape the sides. In a saucepan over med-low heat melt the butter. Add the cream cheese and melt. Add milk and turn up the heat a bit and heat to boiling until the cream sauce is nice and thick. Then add the pesto sauce from the blender, stir and season with salt and pepper. Serve immediately over pasta or spaghetti squash. Serve with chicken or fresh bread, if desired.

Recipe Source: healthyfamilycookin.blogspot.com

This sauce is also delicious served on a pizza - you may want to thicken it a bit more with a little flour for a pizza sauce or use it as a bread stick dipping sauce.

I've made it several times already and it's definitely a new family favorite recipe - kids & parents both enjoy!

Linked to It's a Keeper Thursday, Full Plate Thursday, Tasty Tuesdays, Tuesdays Tasty Tidbits,