Even though I am super pumped that the holidays are upon us, I cannot believe how fast they crept up. Like Kita of Pass the Sushi, I had a bunch of other fall-ish/Thanksgiving recipes I wanted to make and share with you before Thursday next week, but guess I’ll have to stow them away until next year. Although I definitely have covered sweet potatoes this season, I haven’t posted any butternut squash recipes and only a few pumpkin.

To make up for the imbalance I have a yummy pumpkin alfredo for you. It’s even good for you! The best thing about making alfredo guiltless is actually the lack of leftover heavy cream in my fridge. Every time a recipe calls for heavy cream I end up with half a carton that ends up going bad before I find reason to use it again. I always say I am going to whip up homemade butter and freeze it, but it never happens. Luckily I always have milk and cream cheese, and those are two ingredients I cannot keep enough of stocked.

One year ago: Butternut Squash Lasagna

Two years ago: Broccoli Cheddar Soup