Friday, January 16, 2009

Butternut Fennel Fettuccine

One For The Bookmark...
I made this a few weeks ago for a Sunday dinner and it was really delicious. As mild as the butter squash is, it really had a great flavor and added a new dimension to a basic vegetable pasta dish.

I adapted a marinade from one of Ina Garden's pasta salad recipes. The lemon juice in the marinade really helped bring out all the flavors in this dish. I also loved the crunch and nutty flavor from the pecans. And since this is the main protein in the recipe - the more the better!

You should try this one, it is simple to make and really satisfying!

It's even pretty before cooking...
Butternut Squash and Fennel Fettuccine
by Mixed Salad Annie

3 lb. butternut squash (1-inch) cubed & peeled
1 large leek, halved lengthwise, 3/4" slices, washed thoroughly
1 fennel bulb (or 2 small), top and bottom removed, halved lengthwise, 1/4" slices, washed thoroughly, (reserve fronds)
1/4 cup olive oil
1 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 lb. uncooked fettuccine
1/2 cup whole pecans, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese


1 teaspoon lemon zest
1/4 cup lemon juice (about 1 large lemon)
1/4 cup olive oil
1/4 teaspoon fine sea salt
dash black pepper
1 tablespoon chopped fennel fronds

Add all ingredients to a small bowl and whisk to combine.

Preheat oven to 400°. Line a jelly roll pan with foil and spray with cooking spray.

Combine the squash, fennel, leeks, oil, salt and pepper in a very large bowl; toss well (reserve bowl). Transfer to the pan and bake at 4oo° for 25-30 minutes or until tender, stirring occasionally.

While the squash mixture bakes, cook pasta according to package directions. Drain. Place cooked pasta in reserved bowl. Add dressing; toss well. Transfer the squash mixture to the bowl containing the pasta along with all the accumlated juices; toss to combine. Top with pecans, sprinkle with cheese and serve.


Jersey Girl Cooks said...

This sounds great and I am a pasta fanatic.

LizNoVeggieGirl said...


Unknown said...

hmm, i'm intrigued. I have yet to try fennel... i've wanted to, but don't like licorice so i'm hesitant. Paired w/butternut & pecans, however, may convince me :)

Sara said...

I love fennel, especially roasted. I have a butternut squash sitting in my pantry that I haven't decided what to do with yet, I totally need to make this!

Maria said...

I am loving all of the flavors in this one!

Jen said...


Emily said...

Ohhh yes, Jen. :)

I love that butternut, pasta, cheese, pecan combo. Yes indeed. Fennel would be brilliant in this. I miss fennel. Especially roasted.

Artfully Yours said...

Hi Annie!
I knew I should have kept all of that winter squash we planted!! This sounds super...I haven't tried fennel yet. I am hesitant because I have heard it has a licorice taste? Hmmm....

Delicious Dishings said...

This looks so good! I love fennel and squash. I definitely need to try it!