Butternut squash is such a staple of the fall season that approaching the ingredient with creativity is absolutely essential. Instead of roasting it for a side or using it to make a soup, try featuring the squash in a pasta dish, like this one, for fettuccine. — Maryse Chevriere
- 2 cups butternut squash cut into ½-inch by 3-inch pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 tablespoons butter
- ¼ cup fresh sage leaves
- ½ teaspoon lemon zest
- 1 box dried or fresh fettuccine pasta
- 4 cups baby arugula
- ¼ cup toasted pine nuts
- 1/3 cup shaved parmesan
Heat the oven to 400 degrees. In a mixing bowl, toss the pieces of butternut squash with the olive oil and season with salt and pepper. Place the pieces on a parchment-lined tray and roast the squash for 15-20 minutes, or until the squash is tender and beginning to brown. Remove and cool.
Meanwhile, melt the butter in a large saucepan over medium heat. Cook the butter just until it begins to brown and the foam begins to subside. Remove from the heat and add the sage and lemon zest.
Bring a large pot of water to a boil. Add salt. Add the pasta and cook until the pasta is tender but still firm to the bite, about 8–9 minutes for dried or 4–5 minutes for fresh. Drain the pasta, reserving a small amount of the cooking water. Add the pasta to the butter. Over low heat, cook it briefly in the butter to evenly coat the pasta. Stir in the arugula and cook just until it begins to wilt. Then add the roasted butternut squash just long enough to warm it. If the mixture gets too dry, add a small amount of the pasta water. Serve the pasta in bowls and garnish with the pine nuts and shaved parmesan.