So this is what I should/wanted to have posted last Tuesday, before I got sick (all better now, thanks. just a cold/sinus thing) – y’all might recognize the roasted squash from last week. In a lot of ways, this recipe (Fettuccine with roasted butternut squash, brown butter, and sage) is comfort food for me – lots of carbs, contrast with some nuts, and slightly sweet squash with some bite.
Man I like carbs. Might explain why I like baking bread. I get to eat the results.
Any rate, this pasta recipe is also rather flexible. As written, it’s vegetarian (not vegan through) but it’d be pretty easy to add some animal protein, especially if you’ve got a little grill – slap a chicken breast on a grill or chop it up and sauté in a pan, then mix in the cooked chicken at the end. If you’re trying this one on a weeknight or just otherwise don’t have time to fully roast the squash, there’s a short-cut version I’ll include. I think it’s not quite as good, but still very decent. The original calls for pine nuts, but those are expensive so I’ve always substituted cashews – bet you could substitute your favorite nut. And it’s not like we keep any sage other than the dried variety around the house, which still works despite the original calling for frying sliced thin whole sage leaves in butter. I mean it sounds delicious, but there are some limits around here. … I’ll get back to you when I actually figure them out.
Fettuccine with Roasted Butternut Squash, Brown Butter and Sage
- 1 small to medium butternut squash, about 2 lb (don’t worry if all the ones at the store are too big – as long as you can fit all the chunks on a pan in one layer, you’re good)
- 1/2 lb fettuccine noodles
- 4 tbsp unsalted butter
- dried sage to taste
- 1/8 tsp nutmeg
- 1/3 cup nuts of choice, chopped
- Parmesan cheese
- salt & pepper, to taste
- Preheat oven to 450°F. Spray or butter a baking sheet OR lay down enough parchment paper to cover the bottom.
- Peel the squash, scrape out the seeds, and cut into roughly 1/2 inch cubes. Toss with a little olive oil and salt. Spread the butternut squash in a single layer on the baking sheet. Roast for 45-60 minutes*, by preference stirring every 15 minutes but will work if left alone. You are cooking until the squash is tender and beginning to have caramelized brown spots. Remove from the oven and set aside.
- Bring a large pot of water to a boil and cook the fettuccine noodles with a generous amount of salt according to package instructions. Scoop out and set aside 1/2 cup of cooking water before draining the pasta and setting aside.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Swirl the pan every so often and cook until butter turns caramel-brown, about 5 minutes. I am told there should be a nutty smell.
- Add the sage leaves to the browned butter and allow to fry for a few seconds, until crispy. Add the roasted squash, nutmeg, and 1/2 tsp salt to the pan*; stir until butter coast the squash. Pour in a 1/4 cup of the reserved pasta liquid and let bubble into a thin sauce, adding more liquid if needed. Taste and adjust salt at this point. Add the cooked pasta, tossing to coat and mix evenly. Remove from heat, split into bowls to serve, and top with nuts and parmesan.