Fettuccine in a Creamy Butternut-Sage Sauce ~ Fall on a plate is best way to describe this pasta dish; hearty and satisfying in every bite.There are several things I love about fall. Cool nights but warm days. The foliage. Candy corn. Pumpkin pie. Dressing or stuffing. Apple-anything. And butternut squash. I love it roasted, in a soup, cubed on my plate. But I decided it would make the most delicious pasta sauce. Turns out I was right. Now that I have officially begun to pull out the sweaters and the scarves, it meant it was time for all things squash. I really wanted to mix up my squash dishes and had been craving pasta. It really was a marriage made in heaven. Nutmeg and apple cider give the squash that familiar fall feeling. Sage gives it an earthiness. The cream just makes it decadent. And well the ricotta is the just proverbial cherry on top. Fettuccine in a Creamy Butternut-Sage Sauce is the quintessential dish for fall.
While this dish lacks the protein I usually add to pasta, this dish was on my cheat list. I saved my calories, fat, and carb allotment in order to gorge out on this luxurious and silky dish. Totally worth it! If you need protein, like I do, seasoned pork would work wonderfully.
Fettuccine in a Creamy Butternut-Sage Sauce
- 1 lb . fettuccine
- 1 butternut squash; halved
- 1 onion; chopped
- 12 large/24 small sage leaves
- 3/4 cup apple cider
- 1/4 cup water
- 1/2 cup pasta water
- 1 clove garlic
- 1/8 tsp . nutmeg
- 1/2 -1 cup heavy cream
- Salt/Pepper; to taste
- 1/2 cup ricotta cheese
- Cook the pasta according to package directions.
- Preheat the oven to 400°. Cut the squash in half and remove the seeds.
- Place the squash halves on baking sheet.
- Sprinkle each half with salt, pepper, and drizzle with olive oil.
- Cut the onions and sage.
- Toss together with salt, pepper, and olive oil.
- Place the onions on the pan next to the squash.
- Roast for 35-45 minutes.
- The roasting time is dependent on how thick your squash is.
- Some of the onions will begin to char. This is just fine, it simply enhances the flavor.
- Once the squash is done, allow it to cool enough to handle.
- Then scoop out the cooked flesh. Add it and the onions and sage to a blender.
- Puree the squash and onions with the apple juice, water, pasta water, garlic, and nutmeg.
- Puree until smooth.
- Add the blended mixture to a large sauté pan.
- Season with salt and pepper to taste.
- Over a low heat, slowly pour the cream in until it has reached the desired consistency.
- Add the cooked pasta to the pan and gently combine them.
- Once the pasta is well coated, serve immediately.
- Serve with a kitchen tablespoon dollop of ricotta cheese.