Beautiful to look at and surprisingly simple to make, this Butternut Squash Fettuccine makes a lovely dinner to impress company or for nights when you have a little extra time.
Well, we’re past the first week with the new puppy and although it’s been busy, we seem to be settling into a routine. Last week went by in such a blur and dinner time was mostly thrown together at the last minute. This past weekend it was nice to take a few minutes and actually make a meal plan for the week, as well as have a couple dinners that were a little more exciting than last week.
This week I was also working on a fun little Instagram event called the Vancity Virtual Potluck put together by Piquant Marketing. This was the third virtual potluck and had over 70 bloggers participating, each posting a dish on their Instagram, linking to the participants before and after. The idea being to follow along through the links and see all the creations. It’s a fun way to engage with other local foodie bloggers, and to get inspired by some seriously yummy looking eats.
For this recipe I wanted to include my love of pasta and goat cheese, along with my new obsession, fried sage. With the butternut squash being a little sweet, the salty, smoky bacon and the tangy goat cheese are a perfectly lovely compliment and the fried sage is a delicious garnish. I know it looks and sounds kinda fancy, but the best part about it (besides the taste 😉 ) is how easy it is to make. It takes a few extra dishes and a few extra minutes, but that’s all worth it. If you have a little extra time this weekend, this is a delicious meal you won’t want to miss.
1 small butternut squash
2 tbsp extra virgin olive oil
1/2 Cup heavy cream
1/4 tsp nutmeg
salt to taste
4 slices of bacon
3 tbsp extra virgin olive oil (or your preferred cooking oil, I used almond oil)
roughly a dozen sage leaves
1/2 Cup goat cheese
350g fettuccini pasta
Preheat the oven to 400 degrees Farenheit
Cut the squash in half lengthwise and scoop out the pulp and seeds. Place it on a baking sheet, cut side up. Season with olive oil, salt and pepper, then place it in the oven to roast for approximately 45 minutes, until fork tender throughout. Remove from the oven and scoop the flesh into a blender or food processor to puree. Then in a separate bowl gently stir together the pureed squash, heavy cream, nutmeg and salt. **The squash mixture can be made ahead of time and set in the fridge until ready to use**
While the butternut squash is roasting, dice the bacon and fry until crisp. Remove to paper towel until ready to use.
In a small frying pan, heat 3 tbsp of olive oil. Using tongs and working with one or two at a time, gently hold the sage leaves in the oil for about 10 seconds, until crisp, being careful not to burn them. Place on paper towel to cool until ready to use.
Once the squash puree, bacon and sage is prepared, begin cooking the fettucini noodles according to the package directions. Strain the fettucini, reserving 1/2 Cup of the cooking liquid.
Toss the fettuccini with the puree, using the cooking liquid if needed to loosen up the puree, then stir in the bacon and goat cheese. Serve topped with a few of the sage leaves. Serves 4 – 6.