We apologize for the radio silence, folks. This time next week we should be settling in to our new home in North Carolina, but at the moment we are knee deep in moving. That’s meant lots of quick dinners over the past week – namely lots of pasta, like this lovely autumnal combination: ribbons of fettuccine noodles topped with caramelized butternut squash, sage and fresh herbs, in a lemony, comforting sauce.
We’ll be back in full force next week!
- 1 lb fettuccine pasta
- 1 butternut squash (2- 3lbs), peeled, seeded and cut into 1-inch chunks
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh garlic, minced
- 10 tbsp unsalted butter
- 1/2 cup chicken stock or vegetable stock
- 1 tbsp fresh lemon juice
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- Parmesan cheese, grated, for serving
- In a large braising pot, melt 4 tbsp of the butter over medium-high heat. Add the butternut squash in a single layer, and cook, without stirring, for 6-8 minutes, until the bottoms begin to brown. Stir the squash and cook for another 2-4 minutes, until all sides are caramelized.
- Add the garlic, chicken stock, salt and pepper, cover and cook for another 3-4 minutes until the squash is fork-tender. Remove the squash from the pan, and set aside.
- Add the remaining butter to the pan. When the butter melts and begins to shimmer, add the onion, sage, thyme and nutmeg. Cook, stirring occasionally, until soft, about 5 minutes. Add the squash back to the pan and add the lemon juice and parsley. Stir to combine, and cook until heated through.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook, according to package instructions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta and cooking liquid to the sauce and toss well. Serve warm with grated Parmesan cheese.