The holidays are upon us. That means it’s time for warm, cozy, comfort foods, winter vegetables are in season, and a hot bowl of creamy fettuccini is just the ticket!
This recipe combines the flavors of sweet roasted butternut squash, tender baby kale and hearty, protein-rich edamame and mung bean fettuccini all coated in a creamy, herby ricotta sauce. It’s pretty much the cool-weather meal dreams are made of.
Not only is this a quick and easy weeknight-friendly meal, but it’s also elegant, flavorful and seasonal enough to serve as a special addition to your holiday table.
This recipe is courtesy of Explore Cuisine.
- 1 tablespoon avocado oil
- 2 teaspoons Kosher salt
- 1 medium butternut squash, peeled and cubed
- 4 cups baby kale, or any kale of choice
- 1 box Explore Cuisine Edamame & Mung Bean Fettuccini
- 2 tablespoons fresh sage, sliced into thin ribbons for garnish
For the Creamy Ricotta Sage Sauce
- 1 tablespoon avocado oil
- 4 cloves garlic, minced
- 2 tablespoons shallot, minced
- 1 cup ricotta cheese*
- 1/2 cup milk
- 1/4 cup fresh sage, sliced into very thin ribbons
- 1/4 teaspoon ground nutmeg
- Freshly ground pepper and salt, to taste
- 1 Roast butternut squash: Preheat oven to 400 F. If using a whole butternut squash, peel, de-seed and cut into 1/2 inch cubes (Tip: Use a big, very sharp knife and watch those fingers! These squash are not the easiest things to cut. I also found this amazing serrated peeler at my local farmers market and it worked like a charm!)
- 2 Toss butternut cubes in avocado oil and spread evenly on baking sheet. Sprinkle with kosher salt and roast for 30 minutes or until tender enough that a fork can easily pierce squash.
- 3 While the squash is roasting, cook fettuccine. Brink 8 cups of water to a boil in a medium pot, add fettuccine and simmer for 7 minutes to cook pasta to al dente. Drain pasta.
- 4 Add baby kale to hot pasta pot, pour drained, hot pasta over the kale and cover pot. This will warm and wilt the kale just enough so it's not chewy.
- 5 As squash continues to cook, prepare creamy ricotta sage sauce. Spread avocado oil in saucepan and warm over medium heat. Add minced garlic and shallot to pan and cook until fragrant - about 2-3 minutes. Be careful not to let the garlic burn.
- 6 Add ricotta cheese, milk, sage, and nutmeg to saucepan, mix all ingredients together and bring to a simmer. Stir constantly for 5-7 minutes or until sauce thickens enough to coat a spoon. Add salt and pepper to taste.
- 7 Once squash is cooked, remove from oven and transfer to pot with fettuccine and kale. Pour ricotta sauce over the kale, fettuccine and squash mixture and toss to coat.
- 8 Transfer Fettuccini to serving dish or plate and serve warm.