I can definitely feel the beginning of Fall Cooking coming. Especially on Sundays where I could easily spend most of the day in the kitchen. Last week I cooked some Blue Hubbard squash and thought ahead by freezing some cooked portions. That and some homemade pasta made for a relatively quick weekend dinner full of great taste.
If you go back to this past blog entry you'll find a link to some instructions on making homemade pasta. I've recently learned that by throwing everything into the food processor that the process is sped up quite a bit and you should easily have dough to roll out in 5 minutes.
The garden is very picked over by this stage with only some Fall crops growing. One plant that is still thriving is the sage and rosemary so they can a star component in this simple dish as well.
Plan on making a hand full of fettuccine per person and adjust other ingredients as necessary. This is one of those dishes that can be easily modified so by all means, make adjustments.
Have the pasta made, and drying on the counter while you prepare the rest of this dish.
I also tossed the squash in the oven, drizzled with olive oil and broiled 15 minutes. If starting with fresh squash- peel and cube. Toss with Olive oil, pepper and salt and bake for 20-30 minutes head of time.
Bring a large pot of salted water to a gentle boil.
For the Brown Butter Sage sauce:
- 4 TBSP Salted Butter
- 3 TBSP Oil Oil
- 1 TBSP minced garlic
- 1 TBSP Fresh chopped sage
- 1 TBSP fresh chopped rosemary
- Salt and Butter to taste
Bring the oil and butter to a low saute and cook until the butter solids begin to brown. Add Chopped herbs, and garlic and continue to saute.
Cook the pasta in the boiling water. Add a few drops of oil to prevent sticking. This fresh pasta will cook in about 5 minutes so taste test often and remove from water when Al Dente. Drain and add to the sauce, remove from heat and toss until pasta is well coated. Salt and Pepper to taste.
Serve with fresh or grated Parmesan Chesse, and Vegan Bacon bits. Add broiled squash cubes.