We had a bit of a cold snap a few weeks ago in Miami and by cold snap I mean it got down to 60 degrees! I know this may be nothing to you, but this is when we break out our winter coats and boots, because you just don’t know if this will happen again this year. Which made me start craving something cozy, warm and rich. I had 1/2 of a butternut squash that I needed to use up before it went bad. So I decided to start experimenting and this is what I came up with. This pasta screams fall, its like a fettuccine Alfredo but better! The longer the pasta sits the better it tastes, I had it for lunch the following day and it was even better than the day prior. The addition of walnuts makes it a bit heartier and makes for a great meatless Monday meal. This pasta will not disappoint you. Lets begin.
Peel and dice 1/2 of a butternut squash, then dice 1/2 of a red onion, 4 cloves of garlic ( I left the skin on the garlic ). Drizzle with olive oil, salt, pepper and cumin. With your hands coat all of the vegetables and then bake in a 350 F oven for 45-50 minutes, until the butternut squash is tender.
Once the vegetables are done remove from the oven and let cool. Now start boiling your water for the pasta. I used the package directions on the box to cook the pasta. I thought I had more fettuccine in my pantry and it turns out I only had about a quarter of the box so I mixed it with spaghetti noodles, don’t be like me and get yourself the fettuccine noodles. Once your noodles are cooked, reserve 1 cup of pasta water for later.
In a blender add all of your roasted vegetables, be sure to remove the skins from the garlic. Add your walnuts (reserving a few to sprinkle over each serving) and vegetable stock and blend until combined. If your butternut puree is still too thick, you can add a couple ladle fulls of pasta water to loosen it up.
In the same pot you cooked your pasta in add 1 tsp of oil and add your butternut squash puree to the pot. Now add your nutmeg and ground sage, you could certainly use fresh sage but I had only ground sage on hand. Then add your Parmesan cheese and reserve a little to sprinkle of the top of each serving.
Now be sure to taste and see if you need to add more seasoning, I ended up add 1 tsp salt and 1/2 tsp pepper. Add you pasta to the puree, if you see the the sauce is too thick then keep adding pasta water until you reach your desired consistency. Then serve up and enjoy!
Butternut Squash Fettuccine
- 1/2 butternut squash peeled and diced
- 1/2 onion cut into fourths
- 4 cloves of garlic kept in skins
- 1/2 tsp cumin
- 2 pinches salt + 1 tsp salt
- 1 pinch pepper + 1/2 tsp pepper
- 2 TBS olive oil + 1 TBS olive oil
- 1/2 c walnuts toasted ( set a little aside for garnish)
- 1 1/4 c Parmesan cheese (set a little aside for garnish)
- 1 c vegetable stock
- 1 tsp ground sage
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp pepper
- To a non stick sheet pan add peeled and diced butternut squash, onion and garlic. Drizzle with olive oil,2 pinches salt, 1 pinch pepper and cumin and mix until combined. Roast in a 350 F for 45 – 50 minutes or until squash is tender.
- Once the butternut squash is cooked remove from the oven and cool. Begin boiling water and cook your fettuccine according to the manufactures instructions.
- In a dry pan toast your walnuts at 350 F for 5 to 10 minutes. Pay attention to the walnuts, the can burn easily.
- Before draining the pasta, reserve 1 cup of the pasta water. In the empty pot where you were cooking the pasta add 1 tablespoon of oil over medium high heat and begin cooking the butternut squash puree you blended.
- Add ground sage, nutmeg, 1 tsp salt, 1/2 tsp pepper and Parmesan cheese and mix until combined. Taste and adjust the seasoning if needed.
- Add the drained pasta to the butternut squash puree and mix until combined. If the sauce is too thick continue to add pasta water water until you reach desired consistency.
- Once you serve up the pasta, garnish with walnuts and Parmesan cheese. Enjoy!