I had a slight battle with the butternut squash, but in the end I won. Save the other half of your butternut squash for a quick side dish during the week! It lasted for a few days covered with plastic in the fridge.
Ingredients:
1/2 small-medium butternut squash, peeled and cut into small cubes
1 pound whole wheat fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 garlic cloves, minced
4 cups skim milk
1/2 cup mascarpone cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh sage leaves, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Boil water and prepare pasta according to directions. Drain in a colander and drizzle with some olive oil to prevent the noodles from sticking together (that is the worst!).
Heat a large saucepan over medium heat and add a drizzle of olive oil. Add the squash cubes to the pan and cook about 5 minutes until browned and softened (the cooking time depends on how big your cubes are). Mash the squash with the back of a spoon, and transfer the squash to a bowl.
1 pound whole wheat fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 garlic cloves, minced
4 cups skim milk
1/2 cup mascarpone cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh sage leaves, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Boil water and prepare pasta according to directions. Drain in a colander and drizzle with some olive oil to prevent the noodles from sticking together (that is the worst!).
Heat a large saucepan over medium heat and add a drizzle of olive oil. Add the squash cubes to the pan and cook about 5 minutes until browned and softened (the cooking time depends on how big your cubes are). Mash the squash with the back of a spoon, and transfer the squash to a bowl.
Return the now empty saucepan to medium heat and add the butter. Once sizzling, whisk in flour and stir until cooked through, about 4-5 minutes. Add the garlic and cook for 30 seconds. Add in milk, stirring constantly and increasing heat a little bit until it begins to simmer and thicken, about 5-6 minutes. Add in the mascarpone, parmesan, cooked squash, sage, salt, pepper, cinnamon and nutmeg, mixing well until smooth and combined into a sauce.
Add the fettuccine to the saucepan and toss well with kitchen tongs to coat the noodles with the sauce.
Serve pasta immediately and top with sage leaves, fresh parmesan, and a sprinkling of crushed red pepper flakes.
Add the fettuccine to the saucepan and toss well with kitchen tongs to coat the noodles with the sauce.
Serve pasta immediately and top with sage leaves, fresh parmesan, and a sprinkling of crushed red pepper flakes.