More pumpkin adventures! Beckie says she started this one with this recipe, and altered it a little. She says you can use a little flour or even some crushed almond to thicken the sauce if you need to.
Again, I haven’t tried these recipes yet, but I do have an acorn squash languishing away in the kitchen. Maybe it needs to get roasted this weekend and turned into some fettuccine!
Oh, man. I have an acorn squash in my fridge, too! I didn’t even THINK I could substitute that for pumpkin stuff. Now I’m hungry…
Butternut squash works too. Used it with Beckie’s mac & cheese–“sauceome”!