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

Dressing:
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.

Another Unexpected Great Taste!

Super Tangy-Super Good!

This is another recipe I have been eyeing and finally decided to make. I very rarely cook butternut squash because the thought of mashed and mushy orange stuff on my plate just doesn't do it for me.

When I saw this recipe I just had a feeling it would be good. The butternut squash is roasted which naturally appealed to me, since I tend to roast most of my veggies. But the marinade is what changed the dish from good to super good!

The only mistake I made was to serve it with escarole chicken and a mushroom balsamic cream sauce (I will post this recipe soon). The flavors just didn't go together. I would suggest serving this with roasted chicken or pork or any entree that needs a little lift, because this recipe will definately give your taste buds a wake up call!!

Marinated Butternut Squash
recipe by GE Profile (go figure?)

2 butternut squash, 1-inch slices (I used one package of pre-cut butternut squash)
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin (I used 1 large shallot, sliced paper thin)
1/2 teaspoon red chile flakes (I omitted this)
1 tablespoon dried oregano
1 clove garlic, sliced paper thin
1/4 cup fresh mint leaves (I used fresh parsely)
Extra virgin olive oil
salt and pepper

1. Pre-Heat oven to 450 degrees. Season squash with salt and pepper, drizzle with 4 tablespoons olive oil, place on cookie sheet. (I lined mine with foil for easy clean-up).
2. Bake in oven until tender, about 18-20 minutes.
3. While squash is baking, stir together 4 tablespoons olive oil, vinegar, onion, chile flakes, oregano, garlic and season with salt and pepper.
4. Remove squash from oven and pour marinade over squash. Allow to cool for 20 mins., sprinkle with mint leaves and serve.
Serves 8

Chef Tip: This dish can be made earlier in the day but should not be refrigerated.
(I had leftovers, so I had to refrigerate it. The next day I took it out of the fridge and let it come to room temperature. It was fine.)