Lactose Free Butternut Squash Pasta Sauce
Chef Terri, a classically trained graduate of the School of Culinary Arts, exclusively utilizes fresh, hormone-free natural ingredients in her culinary creations. Her culinary prowess has earned her recognition, including appearances on Food Network’s Chopped. As an Executive Chef based in Kansas City, she brings her passion for quality ingredients and culinary expertise to every dish she prepares.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
90 Minutes -
Servings
4
Ingredients
- 1 16 oz package of fettuccine (or pasta of choice)
- 1 Butternut Squash
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups Hiland Dairy Lactose Free Milk
- 1/2 teaspoon white pepper
- 1 teaspoon adobo seasoning
- 2 cups fresh sliced mushrooms
- Salt to taste
Directions
- Boil pasta according to package directions until all the way done. Drain and set aside.
- Cooking the butternut squash: Cut the butternut squash in half and remove the squash seeds and strings. Drizzle the squash with olive oil. Bake for 375 for 1 hour and ½ until golden brown and tender.
- Let the squash cool slightly after removing from the oven. Carefully remove the skin with a fork.
- Add all ingredients and the butternut squash to a blender. Blend until creamy.
- Sauté mushrooms in a skillet with olive oil, salt and pepper to taste for a few minutes, making sure not to over cook.
- In a medium saucepan, warm the butternut squash sauce, sauteed mushrooms, and cooked pasta.
- It’s ready to serve! Garnish with beautiful green parsley or micro greens.
- Enjoy.
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