Nutmeg Squash Fettuccine
Background
Nutmeg Squash Fettuccine is a delightful dish that brings together the warm flavors of autumn in a comforting pasta. Originating from Italian cuisine, fettuccine is a type of pasta that means "little ribbons" in Italian. When the delicate texture of fresh fettuccine is paired with the sweet and nutty flavors of nutmeg flavored squash, the result is an irresistible meal perfect for cozy dinners. This dish not only highlights the versatility of squash but also showcases how simple ingredients can create complex flavors.
Ingredients
- Fettuccine - 400g
- Butternut squash - 500g
- Butter - 50g
- Fresh sage - A few leaves
- Olive oil - 2 tablespoons
- Garlic - 3 cloves, minced
- Nutmeg - 1 teaspoon, freshly grated
- Parmesan cheese - 50g, grated
- Salt - To taste
- Black pepper - To taste
Preparation
Preparation for Nutmeg Squash Fettuccine is straightforward but does require a bit of effort to ensure everything is ready to go. Start by peeling and dicing the butternut squash into small cubes. This will help it cook evenly and speed up the process. Next, pick and rinse the sage leaves before chopping thin strips. Grate the Parmesan cheese and keep it on the side as you'll need it both as a mix-in and for garnishing the finished dish.
Cooking Process
Step 1: Roasting the Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, a sprinkle of salt, and pepper. Spread the cubes evenly on a baking sheet and roast in the oven for about 25 minutes, or until they are tender and slightly caramelized. Use a timer to keep track of this as it can be easy to forget once you start on other preparation.
Step 2: Cooking the Fettuccine
Bring a large pot of water to a boil. Add a generous amount of salt to the water. Once boiling, add the fettuccine and cook until al dente, following the package instructions. Remember to use a timer to ensure you don’t overcook it. Al dente pasta will have a slight bite that pairs perfectly with the creamy squash and nutmeg sauce.
Step 3: Preparing the Sauce
While the fettuccine is cooking, melt the butter in a large frying pan over medium heat. Add the minced garlic and sage leaves, cooking until fragrant, which should take about a minute. Add the roasted butternut squash cubes into the pan and stir in the freshly grated nutmeg, ensuring all ingredients are well coated. Mash the squash slightly to create a thick, chunky sauce.
Step 4: Bringing it All Together
Drain the fettuccine, reserving about a cup of pasta cooking water. Add the drained pasta to the frying pan with the squash sauce. Toss well to combine and coat all the noodles. If the sauce seems too thick, add in a bit of the reserved pasta cooking water to loosen it up. Stir in half of the Parmesan cheese and adjust the seasoning with additional salt and pepper if necessary.
Enjoying the Meal
Serve the Nutmeg Squash Fettuccine in warm bowls, sprinkled with the remaining grated Parmesan cheese and a few more shavings of nutmeg for garnish. This dish pairs beautifully with a side of freshly dressed salad or a slice of rustic bread to mop up the sauce. Savor its comforting flavors in the cool autumn air with a lightly chilled glass of white wine or a cozy cider.