Roasted Butternut Squash With Fettuccine
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This is the type of dish that takes some time to produce. For this reason, it may not be the best choice of most people on a weeknight. However, the squash can be roasted two or three days ahead without any issues for the production of the final meal. I would recommend roasting the squash until it becomes deeply caramelized, though, because at this point it will have the most flavor. The squash will also be soft and silky which is amazing.

Preheat the oven to 450 degrees Fahrenheit. Peel a two-pound butternut squash, scoop out the seeds, and chop into half-inch cubes. Some people use a knife to peel squash without a lot of trouble. If that is what you desire to do and you can make it happen without a great deal of trouble, it is not a problem. However, I prefer to use a vegetable peeler for the task. It takes some time, but it feels much safer for me. This also allows me to maintain the most control at the surface of the squash.

When the squash is cut, place them on a baking sheet with some parchment. Toss it with a few tablespoons of olive oil, half of teaspoon of salt, and some ground pepper. Roast the squash for 45-60 minutes, stirring it every fifteen minutes. When they are soft and beginning to become dark brown in spots, remove from the oven. Allow it to cool.

Boil a large pot of salted water to a boil. Add half of a pound of fettuccini. Dried gets the job done, but fresh is amazing. This is particularly true if it is homemade. However, such a task takes time. Stir and cook until it is tender. Reserve half of a cup of the water. Drain the pasta and allow it to cool. While the pasta is cooking, melt four tablespoons of unsalted butter in a large skillet over medium heat. Stir occasionally and cook until the butter has turned dark golden and smells nutty. This will take about five minutes.

Take about fifteen sage leaves and cut them into thin shreds. Let them cook until they become crisp, a few seconds. Add the squash, one-eighth of a teaspoon of nutmeg and half of a teaspoon of salt. Stir to coat the squash. Add one fourth of a cup of the cooking water and stir. This should make a thin sauce.

Dish the pasta into individualized serving plates. Serve with toasted pine nuts and Parmesan cheese.


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