Butternut Squash Fettucine Alfredo
12 ounces Al Dente Egg Fettucine
1 Medium sized butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons unsalted butter
1/3 cup minced shallot
3 cloves garlic, minced
1 cup low-sodium chicken stock
1/2 cup finely grated Parmesan cheese, plus more for serving
1 cup heavy cream or half and half
Freshly ground black pepper
1-2 tablespoons fresh sage, minced
Preheat oven to 350 degrees. Cut the squash in half with a sturdy knife and scoop out the seeds. Place both halves of the squash, cut side down, on a parchment or foil lined baking sheet. Roast the squash for 45-55 minutes, or until it is very soft. Remove the squash from the oven and cool until it is easy to handle. Scoop out the flesh from the squash and set aside. You should have about 1 ½ to 2 cups squash.
Melt butter in a deep heavy skillet. Add shallots to pan and sauté until softened, about 5 minutes. Add garlic to the pan and sauté for an additional minute. Add in chicken stock and roasted squash to the pan and bring to a simmer. Simmer the mixture for 5-10 minutes to blend the flavors.
Using a stick blender, or transferring to the jar of a regular blender, puree the squash mixture until completely smooth.
Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Stir in minced sage or use as a garnish.
While you are preparing the sauce, bring a large pot of salted water to a rolling boil. Add the pasta, and cook according to the package directions, until it is just tender. Drain the pasta and immediately add the prepared butternut squash sauce. Serve with additional parmesan cheese to pass.