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Butternut Squash Lasagna
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Fettuccine with Fall Vegetables
Serves 6
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Ingredients:
| 1 package Al Dente Spinach Fettucine, (12 oz.) |
| 1 small butternut squash, peeled & cut in small chunks |
| 1 leek, cut into half-moons |
| 6 cloves garlic, peeled |
| 1/4 cup olive oil |
| Salt, to taste |
| Pepper, to taste |
| 1/2 stick unsalted butter, cut into chunks |
| 1/4 cup white wine or chicken broth |
| 1 tablespoon fresh thyme |
| Parmesan Reggiano |
| 1/2 cup dried cranberries |
Directions:
- In bowl, toss together squash, garlic, leeks, oil, salt & pepper. Spread on baking sheet and bake at 350' for 30 minutes. Set aside.
- While your pasta water is heating, start your sauce. The pasta takes 3 minutes to cook so it doesn't take long to finish this dish! In saute pan on medium high heat, melt butter. Watch it closely and get it to brown but not burn. When brown, add wine and cranberries and let reduce for 1 minute.
- Turn off heat, add vegetables and pasta. Toss together with the thyme & Parmesan. Serve immediately!
| Course: | Side |
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