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