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.

Penne with Roasted Eggplant, Peppers and Olives

Really Tasty Pasta Dish!

I know it doesn't look like much, but this was a really flavorful dish. Roasting the vegetables is the trick. It brings out the sweetness and creates a yummy sauce from all the juices.

My inspiration for this recipe came from Ina Garden's recipe Orzo with Roasted Vegetables.
I used the same dressing and it really gives the pasta a nice zing!

With the holiday fast approaching things have been pretty hectic lately. Between nursing a back ache and now trying to get over a cold, it has been a real challenge to get anything done. I did manage to bake my usual cookie marathon. I made so many cookies, bars and brownies that my head is still spinning. I spent all day Saturday from 9:30am to 9:30pm decorating and packaging them all. Now I have to figure out how to deliver all of them in the mist of all these snow storms. I got over a foot of snow in my neck of the woods.

I hope everyone has a Merry Christmas and a safe and happy holiday!
Happy cooking and baking!

Penne with Roasted Eggplant, Peppers and Olives

1 medium/large eggplant, peeled and 3/4-inch diced
2 red bell peppers, 1-inch diced
1 large leek, ends cut off, cut vertically, 3/4 inch sliced and washed thoroughly
2 cups black olives, pitted and left whole
3 medium shallots, quartered
8 garlic cloves, left whole
1/3 cup good olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 pound penne or your favorite pasta shape
1/4 cup pignolis (pine nuts), toasted
1/2 cup grated Pecorino Romano or Parmesan
1/4 cup chopped fresh parsley

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, leeks, shallots, olives and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 45 minutes, until browned, turning once halfway through cooking.

Meanwhile, cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid; drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. If the pasta is a little dry add some of the cooking liquid. Add the pignolis, Pecorino, and parsley. Taste for seasoning and serve. May also be served at room temperature.