Preview Mode Links will not work in preview mode

A Little Bit Me with Ted Alexandro

Feb 19, 2019

This week Ted celebrates President’s day by recounting the tear-filled highs and lows of his own political career as 5th grade class president. Then Ted ropes you into his wild experiences down in Texas playing the San Antonio Rodeo with Jim Gaffigan; from getting an armed cowboy escort from the airport, to the pros and cons of sharing a backstage with livestock, to getting professional respect from a horse. Then in "Cooking with Ted”, Ted shatters all his previous culinary accomplishments by whipping up the vegan the meal of the year for himself and his wife (recipe below). And in “Grading my Marriage” Ted realizes that absence really does make the heart grow fonder as he returns from the road to find his wife waiting for him at their favorite coffee shop on Valentine’s Day. Then Ted recaps the recent memorial held for the late great comedian William Stephenson that featured heartfelt tributes, funky dancing, Dave Chapelle’s ultimate drop in, and an abundance of comedy community love. And finally in "The Catch Up" Ted cold calls comedian friends Russ Meneve, Nate Bargatze, and Todd Barry and finds one unavailable, one deathly ill, and one assembling a box!

Subscribe to A Little Bit Me then check out more from Ted at and follow him @Tedalexandro on Twitter and Instagram. And see his new hour special Senior Class of Earth at! Ted Photo by Eric Korenman


Roasted Butternut Alfredo

8 oz. pasta (I used gluten free spaghetti)


1/2 cup raw cashews, soaked for at least 2 hours
1 1/2 cups vegetable broth
1 1/2 cups mashed roasted butternut squash from one squash or one 15 oz. can pureed squash (I used frozen butternut squash which I tossed in olive oil, salt and pepper to taste and roast in the oven for 20 minutes)
2 tablespoons mellow white miso
2 tablespoons nutritional yeast flakes 
1 tablespoon fresh lemon juice

 For Everything Else:

1 tablespoon olive oil
1 medium yellow onion, quartered and thinly sliced
1/2 teaspoon salt, plus a pinch
3 cloves garlic, minced
1 teaspoon dried rubbed sage
Several pinches of black pepper
3/4 cup white wine


Extra roasted squash
Pepitas or chopped pecans, walnuts or hazelnuts

Bring a pot of salted water to a boil for the pasta. Cook the pasta according to the directions and drain. Set aside, keeping warm until ready to serve. 


Prepare the Sauce:

Drain the cashews and place them in a blender with the broth. Blend until very smooth; this could take anywhere from 1 to 5 minutes depending on the strength of your blender. Rub a bit of the sauce between your fingers to test, and when hardly any grittiness remains, add the roasted butternut (but save a little of the squash to garnish later), miso, nutritional yeast, and lemon juice. Puree until smooth, scraping down the sides with a rubber spatula. 


Prepare Everything Else:

While the sauce is blending, start the onions. Preheat a large cast-iron pan over medium heat and add the oil. Saute the onion in the oil with a pinch of salt for about 7 minutes, until lightly browned. Add the garlic and saute for 30 seconds or so, just until fragrant. Mix in the sage and pepper. Then add the wine and remaining 1/2 teaspoon salt and turn the heat up to bring the wine to a boil. Let boil for about 2 minutes and reduce a little.

Turn the heat down to medium-low. Add the butternut cream sauce to the pan and stir to incorporate the onions and everything. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Taste for seasonings.

Set aside about half of the sauce for later use. Add the pasta to the pan, and toss to coat. Serve topped with additional roasted squash and a sprinkle of nuts (I left off the nuts).