Butternut Squash Fettuccine Alfredo

This dish was ah-may-zing!  If you like alfredo (and who doesn't?!), you will love this dish.  It was so creamy and sweet, so we also added some crushed red pepper at the end for a kick!  This is a must-try! 

I had a slight battle with the butternut squash, but in the end I won.  Save the other half of your butternut squash for a quick side dish during the week!  It lasted for a few days covered with plastic in the fridge.

1/2 small-medium butternut squash, peeled and cut into small cubes
1 pound whole wheat fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 garlic cloves, minced
4 cups skim milk
1/2 cup mascarpone cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh sage leaves, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg
Boil water and prepare pasta according to directions.  Drain in a colander and drizzle with some olive oil to prevent the noodles from sticking together (that is the worst!).

Heat a large saucepan over medium heat and add a drizzle of olive oil.  Add the squash cubes to the pan and cook about 5 minutes until browned and softened (the cooking time depends on how big your cubes are).  Mash the squash with the back of a spoon, and transfer the squash to a bowl.

Return the now empty saucepan to medium heat and add the butter. Once sizzling, whisk in flour and stir until cooked through, about 4-5 minutes. Add the garlic and cook for 30 seconds. Add in milk, stirring constantly and increasing heat a little bit until it begins to simmer and thicken, about 5-6 minutes. Add in the mascarpone, parmesan, cooked squash, sage, salt, pepper, cinnamon and nutmeg, mixing well until smooth and combined into a sauce.

Add the fettuccine to the saucepan and toss well with kitchen tongs to coat the noodles with the sauce.

Serve pasta immediately and top with sage leaves, fresh parmesan, and a sprinkling of crushed red pepper flakes.