Thursday, February 28, 2013

Fettuccini with Butternut Squash and Sage

Squash is one of my favorite vegetables. I love that you can turn it into almost anything, savory or sweet. This is a savory squash dish. So, so, savory. You can use any kind of hard, crumbly cheese you want with this. It is good with parmesean, but I love the extra nutty taste of asiago combined with the squash and sage. Yum!

Fettuccini with Butternut Squash and Sage

1 pkg fetuccine
20 fresh sage leaves
2 cloves garlic, minced
4-5 tbsp vegetable stock
5 tbsp grated asiago cheese
4 tbsp Blood Orange Olive Oil
2 cups butternut squash, cut into 1/2 inch chunks
2 tbsp crushed walnuts
salt and pepper to taste

Saute the squash in the blood orange oil. Until slightly soft. Set aside.

Cook the pasta. Drain, but reserve 1/2 cup of the liquid.

Heat the oil to medium low. De-stem the sage and add it to the oil. Stirring occasionally, cook about 6 minutes. Edges should be curled.

Remove the leaves to paper towels. Add the stock and the garlic. Simmer for 2-3 minutes.

Add the cooked pasta, squash, walnuts and cheese. Toss to coat. If it's too dry, add a the reserved pasta water one tbsp at a time.

Season with salt and pepper and garnish with fried sage.

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