I've been waiting for this time of year for months now. I have had a craving for butternut squash and am very excited that it is now coming back into season. First squash recipe of the season:
Fettuccine with a Butternut Squash Cream Sauce
Serves 6-8
3 C Unbleached All Purpose Flour
1 t table salt
4 eggs
2# butternut squash, roasted
2 T butter
1 onion, diced
1 C half and half
1 C milk
1 oz shredded parmesan
1 T flat leaf parsley
1/4 t nutmeg
salt and pepper to taste
For the fettuccine:
On a flat work surface mound flour and then make a well in the middle. Sprinkle salt around flour. Crack eggs into a bowl, then put them into the well in the middle of the flour, making sure the flour walls are high enough to contain the eggs. With a fork lightly beat eggs and then slowly mix in flour until a soft dough forms. When there is a soft dough, mix in the rest of the flour. You should have a dry, hard dough, if it is sticky or moist add additional flour one tablespoon at a time. Knead the pasta dough for 8-12 minutes until it is soft and has a spring to the touch. Wrap in plastic and let rest for 30 minutes. After 30 minutes, cut dough into 8 equal pieces. Remove one piece and keep remaining covered. Form into a flat disk and pass through pasta roller at the widest setting. Pass through a second time at the next widest setting and then a third time at the third widest setting. Fold dough in thirds onto itself and repeat the process of passing it through the pasta roller 5-6 times or until the dough is soft and rubbery. When dough is desired consistency pass through pasta roller until it reaches the desired thickness, I do it until it is the third narrowest. Repeat for the remaining pasta dough. Use fettuccine cutter attachment on your pasta roller or cut noodles by hand to desired width. Heat about 6 qt of water to boiling and add salt. Cook noodles until done, about 2 minutes. Drain noodles and set aside.
For sauce:
Preheat oven to 425. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on squash and place face down on sheet pan. Bake for 40 minutes. Remove from oven and allow to cool, then scoop out squash. Meanwhile in a sauce pan melt 2 T of butter and then add diced onion and sweat onions. When onions are translucent add half and half, milk and squash. Using immersion blender or transfer to a blender, blend until you have a smooth consistency. Transfer back to pan and heat until warm. Add nutmeg and season with salt and pepper. In a large bowl, toss hot noodles with sauce. Serve on plates and garnish with parsley.
