This is another Pinterest recipe that I made a few weeks ago. It wasn't quite as good as I had hoped, but I think I know how to make it better and I'm definitely going to try it again. For one thing, I over cooked the pasta, so that didn't help. The recipe also called for either goat cheese, blue cheese, or shredded Parmesan. When I went shopping for the ingredients the grocery store didn't have goat cheese, which I do like, they did have blue cheese, which I don't like, so that left me to use Parmesan. But the Parmesan just melted into the pasta and you couldn't distinguish the taste at all. Next time I make this I will find goat cheese, the sourness of it will be a good balance for the sweetness of the squash. I also used the 4 teaspoons of sage like the recipe called for but I thought it was overpowering, I'll probably just use 2 1/2 next time. But like I said, even with all these issues it was good enough for me to want to make it again.
Butternut Squash and Fettuccine
Ingredients
1/2 box of linguine *I actually used fettuccine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth *I used the chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese *I used Parmeson
Crumbled cooked prosciutto or bacon, optional *Bacon is never optional in my book :)
Additional cheese, optional *I topped it with grated Parmesan
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth *I used the chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese *I used Parmeson
Crumbled cooked prosciutto or bacon, optional *Bacon is never optional in my book :)
Additional cheese, optional *I topped it with grated Parmesan
Toasted chopped walnuts, optional *Did not use
Directions
- Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
- Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.
hm this sounds interesting. I saw a recipe for pumpkin alfredo and pasta the other day but I just don't know how I feel about mixing the squashes with my pasta! I did, however, try goat cheese for the first time a couple of weeks ago, and I liked it!
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