Ingredients
The following ingredients have 4 Servings
- 16 oz. fettuccini (or any kind of pasta you prefer)
- 4 tablespoons butter (I prefer salted)
- 1 yellow or white onion (diced)
- 1 tablespoon finely chopped fresh rosemary
- 1 cup chicken stock/broth
- 3 cups diced uncooked butternut squash ((from about 1/2 large squash))
- 1 cup milk (preferably whole)
- kosher salt and black pepper (to taste)
- grated parmesan cheese (for serving (optional))
Instruction
- Melt butter (4 tablespoons) in a large skillet with a lid (or pot) over medium heat. Bring a pot of salted water to a boil for the pasta.
- Turn heat to high and stir constantly; butter will begin to foam on the surface and turn brown after about 2 minutes.
- Once butter begins to brown, immediately turn heat to medium and add the diced onion and chopped fresh rosemary (1 tablespoon). Sauté over medium heat until softened (about 3 minutes).
- Add the chicken stock and diced butternut squash. Bring to a boil, cover pot, and simmer on low, until squash is fork-tender (this will take about 10-20 minutes- the smaller it's diced, the shorter time it will take).
- Once the butternut squash is starting to soften, cook fettuccini according to directions in the boiling salted water (I like to wait until this step so the cooked pasta doesn't sit around waiting for the sauce to finish getting dried up and sticky).
- Use a potato masher to mash up the squash directly in the pot. It doesn't have to be smooth- just break it up a bit.
- Add the milk to the squash and stir together.
- Use an immersion blander to blend the squash right in the pot to make the sauce. Be careful- it's hot! You may need to tilt the pot to get a deep enough area to fully immerse the blender so it doesn't splatter. Alternatively, you can use a regular blender or food processor in batches.
- Add kosher salt and black pepper to the sauce to taste.
- Add cooked pasta to the sauce and stir to coat. Serve immediately, with parmesan cheese and fresh cracked pepper if desired.
