Taking full advantage of the fact that Autumn is fast fleeting and we’re entering winter, I wanted to try my hand at making a recipe that has been developing in my head over the past couple weeks. I’m a big fan of butternut squash soup and pasta, so why not combine those two together?
And so I did, and here’s my recipe on my kick-ass new favourite pasta to make.
Because rosemary and sage brings earthy flavours into dishes it’s complimenting, I wanted to try using sage for my butternut squash fettuccine recipe and it was great!
1. In a medium-sized saucepan, boil water with a bit of salt for the butternut squash.
2. De-skin and slice the butternut squash into small chunk.
3. Carefully pour the sliced butternut squash into the boiling water and boil for about 15 minutes on high, or until it’s softened.
4. Dice the sage and mince the garlic.
1. When the butternut squash is done, drain the water and put it into a blender or food processor to blend.
2. In a new pot of boiling water, add in a little olive oil and salt and toss in the fettuccine noodles on high for about 10 minutes (check the noodles until it’s just right) then drain.
3. Fry up the pancetta in a frying pan, tossing in the minced garlic and sage in to bring in the earthy flavours.
4. Pour in the butternut squash puree into the pan of pancetta, garlic and sage and add in the salt and pepper.
5. Pour in the 1/4 cup of 10% table cream into the mixture, and the cup of shredded cheese and let it simmer for about 5 minutes.
6. Remove from heat and mix in the sauce into the fettuccine, using a pair of tongs to mix the noodles well.
Did you make this recipe?
Please let me know how it turned out for you!Leave a comment below or share a photo on Instagram and tag me at @omnomnomies