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Butternut Squash Fettuccine Recipe

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Butternut Squash Fettuccine Recipe
Votes: 5
Rating: 3
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Rate this recipe!
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butternut squash cooked & pureed
  • 2 egg yolks
  • 1 tablespoon water
  • ½ cup unsalted butter
  • 10 fresh sage leaves
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon cracked black pepper
  • ½ cup freshly grated parmesan cheese
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butternut squash cooked & pureed
  • 2 egg yolks
  • 1 tablespoon water
  • ½ cup unsalted butter
  • 10 fresh sage leaves
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon cracked black pepper
  • ½ cup freshly grated parmesan cheese
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
  1. In a large mixing bowl whisk together the flour and salt with a fork. Create a deep well in the middle to prepare for the wet ingredients.
  2. In a blender puree together the squash and egg yolks. Add the mixture into the flour well.
  3. Gradually pull in the flour from the sides of the bowl until dough is formed. Add a tablespoon of water if dough seems a tad dry.
  4. Turn out onto a floured board and knead the pasta into a firm ball. Let rest for 30 minutes covered.
  5. When ready to roll out, divide the dough into 8 equal portions. One piece at a time using the thickest setting on your pasta maker, roll each piece through. Continue rolling each piece through 3 to 4 times, as you use a thinner and thinner setting. Once dough is the desired thinness (I usually go to setting 7 or 8 on the pictured pasta maker) change to the fettuccine setting.
  6. Roll each sheet through the fettuccine setting and heavily flour on a tray each time. Once all the dough is shaped into long noodles and dusted with flour, place in the freezer for 15 minutes to firm up while you boil a large pot of salted water. Add in the noodles and cook until al dente, about 4 to 5 minutes. Strain noodles and prepare browned butter sauce.
For the brown butter sage sauce:
  1. In a saucepan over medium heat melt the butter.
  2. Once the butter is fully melted add the sage leaves, salt and pepper. Cook until butter turns an amber color, about 5 minutes. Make sure not to burn the butter as it turns from browned butter to burnt butter very quickly.
  3. Remove from heat and pull out the sage leaves. Pour over the cooked pasta and mix in the parmesan cheese. Serve immediately and top with a fresh sage leaves.
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