order online
weekly specials
For the Love of Cooking
|Recipes and Resources for Making Great Food
Advanced Search
My Recipe Box
May We Recommend
Smoked Salmon Lettuce Wraps
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Shopping List
Fettuccine with Fall Vegetables
Serves 6
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
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 |
Similar Recipes :
©2026 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.