acorn squash nutmeg fettucini? what to do with it?
My partner picked up some fresh acorn squash nutmeg fettucini from the farmer's market the other day. I've worked with squash filled pastas (butternut squash ravioli, etc), but never this.
Any ideas on preparations? I was thinking of tossing with brown sage butter, cubed and roasted butternut squash (since I have one in the house) and some toasted pignoli…maybe some dollops of ricotta on top, since I have some fresh from the farmer's market in the house.
Or…something else? Partner doesn't like goat cheese. It would be served as a main course. I also have some good bacon in the house if there's a way to work that in…don't have the fresh sage yet, would have to stop and get some if I do something with that...
i think your ideas are spot on, but i'd leave off the chunks of butt squash for a more delicate dish.
sautee some bacon, add that fat to the browned butter, crisp the sage, squeeze some lemon and top with grated cheese, and some chili flakes. very nice. i'd use it as an app, not a main. serve some nice roasted chicken with mushrooms after it for a nice fall menu.
if the sage means extra trip, it would be fine without.
I like your idea but would probably puree the squash. Maybe not a full puree, a coarse one to give it some "bite." I've done that, I think I had fusilli or penne. It was really good.
I think it would be great with roasted hazelnuts and frizzled sage. I'd toss it with some kind of butternut squash cream sauce.
That sounds like delicious pasta and your idea to add the butternut squash is perfect. I did this last night for dinner (though I had penne). I think it would be wonderful with bacon as well. I'd cook the bacon then saute lots of garlic in the fat, add your b-nut squash (cubed as you suggest), rosemary, a splash of cream and a bit of grated Parmesan. Then toss with the pasta. Wonderful!