Winter Squash Fettuccine

I could say I feel bad about how many squash recipes I have posted over the last several months, but that would be a lie. I don’t feel bad. Squash is delicious! With that proclamation, I give you another recipe with squash in it. Once again, the February issue of Bon Appetit is pulling through big time, this is now the third delicious recipe I have made from it! Perhaps I should become a recipe tester for them?

Anyways, back to the recipe. After looking through the magazine, this one caught my eye, so I made a mental note to try it out. When I ended up with leftover butternut squash puree in my fridge a few days later, I knew this would be the perfect opportunity to use it!

Butternut squash made a really great base for the pasta sauce, giving it lots of flavour and creaminess, without the heavy richness you would get from a sauce like Alfredo. The saltiness of the pancetta and pecorino was a great compliment to the slight sweetness of the butternut squash.

Winter Squash Fettucine

BS' in the Kitchen (Via Bon Appetit)

Butternut squash makes for the perfect pasta sauce, accompanied by sage, pancetta, and pecorino.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Pasta

Servings 4

Ingredients

  

• 1 tbsp olive oil
• 4 oz.pancetta chopped
• 1 tbsp finely sage chopped
• 3 cups butternut squash chopped
• 1 small onion chopped
• 2 cloves garlic chopped
• Salt & pepper
• 2 cups chicken broth
• 12 oz. fettuccine pasta
• 1/4 cup finely grated pecorino plus more for serving.

Instructions

 

• Heat oil in a large pan over medium-high heat. Once heated added chopped pancetta, cooking until crisp (about 8-10 minutes). Toss with sage, before removing to a small bowl.
• Add squash, onion, and garlic to pan, season with salt & pepper. Cook about 8-10 minutes, until onions begin to turn translucent.
• Add chicken broth, bring to a boil, then reduce to a simmer.
• Simmer about 15-20 minutes, until liquid is reduced by half.
• Once cooled slightly, puree in a blender, or with immersion blender, add more salt & pepper if necessary.
• In a large pot, cook fettucine until al dente. Reserve 1 cup of pasta cooking water.
• In your pan, combine pasta, squash puree, and a 1/4 cup of pasta water. Cook over medium heat, adding more pasta water as necessary, until pasta becomes coated with sauce, about 2 minutes.
• Mix in 1/4 cup of pecorino, and season as necessary.
• Serve pasta with pancetta and sage, along with freshly shaved pecorino.

Thanks for sticking with me through this difficult journey as I battle my squash addiction ;).

Bob