Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!
Recipe by Jackie Newgent, RDN
- 2 cloves garlic, sliced
- 2 tbsp. butter
- 2/3 cup half-and-half
- 1/2 cup grated Parmesan
- 5 cups Roasted Butternut Squash & Kale, thawed
- 12 oz. fettuccine, cooked, plus 1 cup cooking water
In large, deep skillet, cook garlic in butter over medium until golden, about 3 minutes. Add half-and-half; simmer 2 minutes (do not boil). Add cheese, stir, then add remaining ingredients. Toss until hot, about 2 minutes; season.