With most of the country experiencing Snowmageddon 2015 (or Snowpocalypse, or whatever you want to call it), comfort food it definitely in order!
What says comfort food more than a bowl of warm pasta? This bowl of creamy goodness is made with seasonal butternut squash and hearty egg fettuccine.
Butternut squash is considered a winter vegetable because it is harvested in the fall, but stores very well during the winter months. It’s a perfect vegetable to have on hand during these cold winter months.
Because pasta is not one of my usual meals, I always feel a little guilty when I enjoy a big warm bowl of it. So, this pasta is made the absolute healthiest it can be and is the perfect meal to prepare on the weekend and to take along for lunches during your busy week.
Butternut squash is a rich source of nutrients such as Vitamin A and potassium. Vitamin A is full of antioxidants that help in skin renewal, preventing wrinkles and also helps keep your hair healthy and strong. Potassium is important for keeping water balance within your body preventing bloating.
Egg fettuccine has a lower glycemic index than regular pasta because most store bought dried pasta. Most dried pasta contains only wheat flour and water, the eggs added to the fettuccine help lower the glycemic index. Perfect for your waistline! 😉
I also topped this with some simple pan seared chicken breast and my-oh-my! The chicken also helps lower the glycemic load even further!
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 8 fresh sage leaves
- 1 1/2 cups vegetable broth
- 1/4 cup fresh grated parmesan cheese
- sea salt & pepper
- 3/4 package egg fettucine, or pasta of choice
- Preheat oven to 425 degrees and line a baking sheet with tin foil.
- Slice butternut squash lengthwise in half. Brush the flesh with 2 tablespoons olive oil and season with salt and pepper to taste.
- Place squash on baking sheet with the cut side facing up and bake for about 1 hour until fork tender.
- Remove from oven and let cool enough to handle.
- Scrap out the flesh with a spoon and set aside in in a bowl.
- Heat 1 tablespoon olive oil in a large saucepan over a medium-high heat.
- Sauté onion and garlic for about 3 minutes, add sage leaves and cook another minute.
- Add vegetable broth and butternut squash, bring to a boil, and simmer for 15-20 minutes.
- Carefully pour squash mixture and parmesan cheese into a food processor or blender in batches and blend until smooth. Set aside.
- Cook pasta accruing to package instructions, and drain.
- Pour sauce over pasta and toss to evenly coat.
- Serving Size: 4
How have you held up in Snowmageddon 2015?