Butternut Squash Fettuccine Alfredo

• 2 tablespoons extra-virgin olive oil
• 1/2 red onion, chopped
• 2 garlic cloves, chopped
• 1-1/4 pounds butternut squash, cubed
• 1/2 teaspoon dried hot red pepper flakes
• sea salt and black pepper, to taste
• 1-3/4 cups vegetable broth
• 12 ounces sprouted grain fettuccine, or your favorite pasta
• parmesan cheese for serving (optional)

1. Heat the oil over medium heat in a large saute pan with sides. Add the onion, garlic, squash, red pepper flakes, and salt and pepper to taste. Saute, stirring often, about 10 minutes or until the veggies start to soften a bit.
2. Pour in the broth and reduce the heat to low. Simmer until the squash is tender, about 20 minutes.
3. Meanwhile, boil the pasta until it is al dente. Drain, reserving about 1 cup of the pasta cooking liquid.
4. When the squash is tender, puree the mixture in batches in a high-speed blender. Be careful - the mixture is hot - hold a dish towel tightly over the top of the blender instead of using the regular cover so that steam can escape any you don't burn yourself. Blend until smooth and silky.rnPour the sauce back into the pan and gently stir in the cooked pasta, adding some of the reserved pasta water if it's too thick. Enjoy!

extravirgin olive oil, red onion, garlic, butternut squash, salt, vegetable broth, grain fettuccine, parmesan cheese

Taken from food52.com/recipes/33944-butternut-squash-fettuccine-alfredo (may not work)