Fettuccini with Roasted Butternut Squash, Sage & Brown Butter

Fettuccini with Roasted Butternut Squash, Sage & Brown Butter
Fettuccini with Roasted Butternut Squash, Sage & Brown Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small butternut squash, about 1 pound

  • 1

    lb fettuccini noodles

  • 3

    tablespoons butter

  • 10-15

    whole sage leaves

  • 1/3

    cup cup pine nuts, lightly toasted

  • Dry Jack or Parmesan cheese

  • Salt and pepper to taste

Directions

Peel the squash, cut it into one-half inch cubes, toss with a little olive oil and salt, and roast in a single layer in a 400 degree oven for 15 minutes, or until tender and brown. Meanwhile, cook the pasta according to package instructions. In a small skillet, over low heat, warm the butter and sage. Cook without stirring until butter turns a light caramel color. Drain the pasta and toss while still hot with the squash, butter and sage. Add the pine nuts and top each serving with thin shavings of cheese (a vegetable peeler works well for this) and a little cracked pepper, and serve immediately.

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