Ingredients

The following ingredients have 4 Servings
  • 1 lb . fettuccine
  • 1 butternut squash; halved
  • 1 onion; chopped
  • 12 large/24 small sage leaves
  • 3/4 cup apple cider
  • 1/4 cup water
  • 1/2 cup pasta water
  • 1 clove garlic
  • 1/8 tsp . nutmeg
  • 1/2 -1 cup heavy cream
  • Salt/Pepper; to taste
  • 1/2 cup ricotta cheese

Instruction

  • Cook the pasta according to package directions.
  • Preheat the oven to 400°. Cut the squash in half and remove the seeds.
  • Place the squash halves on baking sheet.
  • Sprinkle each half with salt, pepper, and drizzle with olive oil.
  • Cut the onions and sage.
  • Toss together with salt, pepper, and olive oil.
  • Place the onions on the pan next to the squash.
  • Roast for 35-45 minutes.
  • The roasting time is dependent on how thick your squash is.
  • Some of the onions will begin to char. This is just fine, it simply enhances the flavor.
  • Once the squash is done, allow it to cool enough to handle.
  • Then scoop out the cooked flesh. Add it and the onions and sage to a blender.
  • Puree the squash and onions with the apple juice, water, pasta water, garlic, and nutmeg.
  • Puree until smooth.
  • Add the blended mixture to a large sauté pan.
  • Season with salt and pepper to taste.
  • Over a low heat, slowly pour the cream in until it has reached the desired consistency.
  • Add the cooked pasta to the pan and gently combine them.
  • Once the pasta is well coated, serve immediately.
  • Serve with a kitchen tablespoon dollop of ricotta cheese.