I just love autumn. I love the fall colors in all their splendor. I love the harvest. I have the most wonderful memories of harvesting fruits and vegetables with my family from our large garden when I was growing up. Our kitchen was a canning extravaganza. My mother was always covered in either raspberries or tomatoes. I think the amount of corn I’ve shucked in my lifetime is higher than I can count. Those were the days when parents had uninterrupted time to actually talk to their children. What else can you do when shucking corn? The smell of corn silk still evokes pleasant memories that make me smile.
I served this fettuccine to my finicky eaters last week. They absolutely LOVED it. They didn’t even realize they were eating their vegetables! I omitted the garlic due to sensitive tummies. It was just as superb.
BUTTERNUT SQUASH FETTUCCINE
Ingredients:
•1 Tablespoon minced garlic • 1 Tablespoon salt • 1 Tsp black pepper • 1 Tsp dill seed • 1 2-pound butternut squash, peeled and diced • 1 C real butter • 5 cubes chicken bouillon dissolved in 3 Cups of water or 2 14 oz cans chicken broth • 2 C heavy whipping cream • 1 tsp ground cloves • 1 tsp ground allspice • 1 tsp ground nutmeg • 1 lb your favorite dry fettuccine pasta, cooked according to package directions • Parmesan Cheese
Method:
Melt butter in large saucepan over medium heat. Stir in garlic, salt, pepper and dill seed. Add butternut squash and stir. Reduce heat to medium-low and simmer for about 15 minutes, until squash is very tender. Pour squash mixture into blender and blend until puréed. Pour sauce back into saucepan. Add chicken broth, heavy cream, ground cloves, allspice and nutmeg. Stir and simmer to blend spices. If you desire consistency to be thicker, thoroughly mix 3 Tbps flour with 3 Tbps water, stir into sauce. Let lightly boil for 2-3 minutes until thickened to desired consistency. Serve just like spaghetti sauce over your favorite pasta. Sprinkle parmesan cheese over the top. Enjoy! Serves 4-6
Sue Hardy
Did you make a full recipe? It sounds like a lot. I would love to taste it, but I'm afraid I would eat the leftovers myself. Not good for my diet. I need to figure out how to eat yummy things and not get carried away.
ReplyDeleteYes, I made the full recipe to serve our family of 6. It is a lot of sauce. My sauce reduction time was longer than 3 minutes to reach the consistency that I like. I had about 8 oz of sauce left over after mixing my fettuccine. Better to make the full amount for 6 and reduce to intensify the flavour than to half the recipe. Rich & tasty!
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