Butternut Squash Caramelized Shallot Fettucine

I made this recipe on Saturday night and oh. my. goodness. I knew I had to share it as soon as possible! Sooo delicious! I had the puree in the freezer, the shallots came in my CSA box and I have been dying to try a sage/squash based sauce. The flavors come together so nicely-- it has all the flavors of a gourmet restaurant, but took less than 30 minutes to whip up. So, if you have some butternut squash on hand, please make this. Your family will love the combination of savory and sweet! It took a few bites, but even my 6 year old agreed it was good.

Butternut Squash Caramelized Shallot Fettucine  (Printable version)

4 large shallots, sliced
2 Tbs. butter
5 oz. sliced shitake mushrooms
1 1b. butternut squash puree
1/2 tsp ground sage
salt and pepper to taste
1/2 cup cream or whole milk
1/2 cup -1 cup chicken stock
1 lb. Fettucine pasta
grated Parmesan cheese

1. Boil a large pot of water with a tablespoon salt.
2.  While water is boiling - in a large skillet, melt butter over medium-low heat.
3. Add sliced shallots and cook, stirring frequently for 10 minutes
4. Add sliced mushrooms and continue to cook, stirring frequently for 5-10 more minutes until shallots are soft and lightly browned. At this point, add the Fettucine to your boiling water.
5. Add squash puree, cream, sage and salt and pepper (I used about 3/4 tsp salt and 1/4 tsp pepper). Stir well.
6. Slowly add chicken stock, until desired consistency is reached.
7. Simmer on low heat until pasta is cooked al-dente.
8. Add pasta to butternut sauce and simmer 2-3 minutes making sure to toss and coat all the pasta with sauce.
9. Plate and sprinkle top with Parmesan if desired.

*You can eliminate the cream and use all chicken stock to make it dairy-free

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