Monday, October 14, 2013

Fall Fettuccine

I can't help it, it's Fall- I want to eat pumpkin all day long! So here you have a wonderful Fall Fettuccine...

1 box Fettuccine
1 butternut squash - with seeds saved for roasting
1 pie pumpkin - with seeds saved for roasting
Figs (or late fall-persimmons and pears can be substituted)
Red wine
Brown sugar
Goat cheese
Parmesan cheese
Olive oil
Salt and pepper

First preheat oven to 400 degrees F. Peel and slice in half your pie size pumpkin and butternut squash. Scoop out the seeds and save for roasting. They will eventually top your pasta.

Brush them with olive oil and salt and pepper on the inside and place that side down on a baking sheet. Bake for about 20 minutes or until soft when pierced with a fork. The smaller pumpkin will cook a bit faster so you may need to check and take him out first. Yes, "him" I am personifying my pumpkin! He is a cutie.

While the squash and pumpkin are baking prepare the figs and seeds. First, cut off the tops of the figs and slice lengthwise. 

Line figs in a baking dish and drizzle each with red wine and brown sugar. 

Then fill sink with a bit of water and remove pulp from seeds. I had help. Next toss seeds with olive oil and salt and spread out on the baking pan once you remove the squash and pumpkin.

Pop in the figs and seeds at the same temperature and bake for about 15 minutes, checking on seeds so they do not burn. Remove seeds when golden and crunchy. While these are baking slice squash and pumpkin into pieces.

Serve the figs and squash/pumpkin over fettuccine. Toss pasta while piping hot with olive oil and goat cheese so that the cheese melts and becomes creamy. Sprinkle Parmesan cheese and the roasted seeds on top. So so good. My husband had seconds!

Update: When I first made this dish figs were still everywhere in California. My husband requested the dish in late fall and no figs were to be found. I substituted with pears and persimmons, which after figs became seasonally plentiful. We'll call this variation "Late Fall Fettuccine". :)

Leftover pumpkin or squash? No problem. Makes a wonderful Fall lunch. Enjoy! Happy Fall.

No comments:

Post a Comment