For the butternut squash fettuccine sauce
- 1 butternut squash
- 1 white onion
- 3 cloves of garlic
- 4 fresh springs thyme
- 3 fresh springs sage
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Butter
- 1 3/4 cups whole wheat flower
- fresh fettuccine noddles
- 1 tsp olive oil
- fresh Parmesan cheese
For the candied bacon
- 1/2 cup Brown sugar
- 1 tsp of chili powder
Fall is in the air!!! you know what that means everything pumpkin, squash and other delicious things!!! I always crave squash recipes around this time of year. 🙂
So who else has this amazing gadget?! I am seriously in love and don’t know what I would do without my ninja!!! I will love my husband forever for getting me one. lol.. It purees everything to perfection. 🙂
Preheat your over to 350 degrees F. Cut the squash into cubs and place on baking sheet. Drizzle with olive oil. Place in over and cook for 40 min. or until squash becomes soft. Next heat a skillet with some olive oil. Chop white onion and garlic add to skillet. Add fresh thyme and sage to skillet. You want the onion and garlic to become soft but do not brown them. Place squash, onion, garlic and herbs in your food blender and puree. I am in LOVE with my ninja mixer!!! 🙂 Next in a large sauce pan place 1 cup of butter. Now you may need more so keep that butter near by 🙂 Melt butter. Add brown flower. You are now making what they call a roux for your sauce. Whisk together until a thick , rough paste forms. Add chicken broth to roux and stir. You don’t want the sauce to become to thick because you will be adding your butternut squash puree. Add water or more broth if needed. Add butternut squash puree to saucepan and combined. In another sauce pan boil salter water. Add a tablespoon olive oil. When water comes to a rolling boil add fresh noodled. The noodles should only take 5 min. to cook. This part is crucial because you don’t want them to get to sticky and you don’t want to over cook them 🙂 Remove and strain.
Pre- heat oven to 350 F. Combine brown sugar and chili powder in a bowl. Coat bacon slices with sugar mixture. Place on baking sheet and place in over. Cook for 15 min or until bacon is lightly crispy. Cut bacon into tiny pieces to make your bacon bits.
Divide pasta into bowls and spoon sauce into them. Garnish with fresh Parmesan cheese, candied bacon and fresh sage.