Butternut Squash, Kale and Fettuccini with Creamy Ricotta Sage Sauce

Butternut Squash, Kale and Fettuccini with Creamy Ricotta Sage Sauce by Explore Cuisine

Butternut Squash, Kale and Fettuccini with Creamy Ricotta Sage Sauce

Prep Time

15 minutes

Cook Time

30 minutes

Serves

6 people

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.

Ingredients

  • 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

Preparation

  • 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.

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