Winter Alfredo

This recipe uses leftover beef roast, but would surely be good with chicken or pork as well. And it would be great with no meat at all! Monster and the Little Miss each ate 2 heaping plates full!

Winter Alfredo

12 oz. bow tie pasta

Leftover beef roast, thinly sliced and chopped
2 cups cubed butternut squash
1 shallot, diced
1 clove garlic, minced
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste

2 tablespoons butter
2 tablespoons flour
2 cups milk
dash nutmeg
1 cup grated parmesan cheese
1/4 teaspoon kosher salt
Freshly ground pepper to taste

Prepare pasta according to package directions. Drain.

While water/pasta are boiling heat 1 T butter and 1 T olive oil in a saute pan. Add garlic and shallot and saute for about 1 minute. Add squash and saute until tender, but not mushy. Season with salt and pepper to taste. Remove from heat, add roast beef, and cover while you make the sauce. (This allows the meat to heat through, while not getting over cooked.)

For sauce. Melt better in a medium sauce pan over medium heat. Add flour and stir until smooth. Slowly whisk in milk and keep stirring until it is smooth and begins to bubble and thicken. (Keep in mind that this will be lumpy at first, don't be scared! Just keep stirring with whisk). When sauce has thickened add nutmeg. Remove from heat and stir in cheese until smooth. Add salt and pepper to taste.

Toss pasta with alfredo sauce and fold in squash mixture. Enjoy!

*I made this whole recipe while the water boiled and the noodles cooked, so it is a fast one. I also added more than just the butternut squash, you can add whatever veggies you have on hand, peas, green beans, corn, etc. If you are in a real hurry, you can also just use your favorite bottled alfredo sauce!