Butternut Alfredo+Porterhouse Steak

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Butternut Squash Alfredo + Porterhouse Steak

For the Alfredo:

3 Cups Roasted Butternut squash; smashed

1/2 teaspoon Cayenne Pepper

1 cup Half & Half

1 stick Butter

1 lb homemade Fettuccini

2 Garlic cloves; smashed

Parmesan cheese

1 tablespoon Parsley

For the Porterhouse Steak:

1 2-3 inch thick Porterhouse Steak

Salt+Pepper

Preheat your oven to 350 degrees. Cut open your squash and seed it. Rub with olive oil and place on a cookie sheet, viagra sale healing skin side up. Roast for 30-40 minutes, cialis sales or until tender. Remove from oven and set aside to cool. In a large saute pan, melt one stick of butter over medium heat. Add the smashed garlic cloves until they are just browned, 2-3 minutes. Remove garlic and discard. Peel the skin off of the semi cooled butternut squash. Mash it by hand and place the squash in the butter. stir until mostly smooth. Add the half and half and parsley and  salt + pepper to taste. Lower the heat to low and continue to simmer. Do not allow sauce to boil.

Turn your broiler to high and place broiler pan in the oven to preheat. Generously salt and pepper your steak on both sides. Open oven and place steak onto  heated pan using caution as it will sizzle. Broil it for 5-6 minutes for medium rare, 6-7 minutes for medium. Remove from oven and allow it to rest for 10 minutes. Cover with aluminum foil.

Add your pasta to your boiling salted and oiled pasta water, and cook for 3-5 minutes. Fresh pasta cooks very quickly, so keep an eye on it. Drain and toss with the butternut squash sauce. Cut up your steak and arrange on top. Garnish with Parsley and Parmesan cheese.

Happy Tasting!

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