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Butternut Squash Fettuccine

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Butternut Squash Fettuccine

Oh so creamy fettuccini!

Features:
    • 45 mintes
    • Serves 4
    • Medium

    Directions

    Pasta with a cream sauce is life. Except for when it’s full of saturated fats and sodium. With fall squashes readily available now, this creamy and sweet butternut squash pasta fully satisfies me every time.

    Although not pictured here, I highly recommend mushrooms or chicken with this pasta as it is more on the sweet side.

    The fried sage and toasted pine nuts are optional but recommended.

    You can also use any sort of pasta you have or like.

    Steps

    1
    Done

    Roast The Butternut Squash

    Preheat your oven to 425F, then peel and cut your butternut squash into equal sized cubes. (You will not need any of the seeds for this recipe but I recommend keeping them and roasting them with a bit of salt an pepper for a snack!) Cutting them into same-sized cubes will ensure that each piece will roast evenly. Transfer the cubed butternut squash onto a parchment lined baking sheet and spread them out. Drizzle with about 1 tbsp of olive oil and sprinkle with 1 tsp of salt and 1 tsp of ground pepper.

    Roast the butternut squash for about 25 minutes or until fork tender.

    2
    Done

    Caramelize The Onions

    Cut up 2 onions into rings and add 1 tbsp of olive oil to a large skillet. Once the oil is hot, add in the onion and 1 tsp of salt. Give it a gentle stir then cover and cook on medium heat for 15 minutes.

    After 15 minutes, remove the lid and cook for another 15 minutes uncovered until browned.

    Lastly, add 1 tbsp of balsamic vinegar, 1 tsp of salt and 1/2 tsp of pepper, stir then remove from the heat.

    3
    Done

    Cook The Fettuccini & Make The Sauce

    Bring a large pot of water to a boil, add 1 tsp of salt then add the fettuccini and cook according to package instructions. Right before draining the pasta, reserve 1/3 cup of the pasta water.

    To make the butternut squash sauce, add the roasted butternut squash, all of the spices, nutritional yeast or parmesan and the milk to a blender and blend until smooth. Lastly, add the juice of 1/2 or 1 whole lemon, then blend again and adjust the seasoning if necessary.

    Next, add the sauce to the cooked and drained pasta and stir to coat all of the pasta. If the sauce it too thick for your liking, add a bit of the reserved pasta water, I tend to add 1/4 cup. Give the fettuccini a try and adjust salt and/or pepper if needed.

    Right before plating, fry your sage leaves. In a small skillet (or the one you used for the onions), add 1 tbsp olive oil and heat on high-medium. Once hot, add the sage leaves and fry for 1-2 minutes. Move them to a piece of paper towel to drain off an excess fat.

    4
    Done

    Time to Plate!

    Add a heaping portion of pasta to your plate or bowl then top with a bit of the caramelized onion, fried sage leaves and toasted pine nuts.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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