Today’s Butternut Squash Fettuccini with Roasted Garlic recipe is a simple one. It is almost vegan except for the egg in the pasta. With the abundance of squashes right now, it is an easy excuse to add in the squash. Besides, the pasta was also made with butternut squash, giving it a rich yellow color. The texture is soft and a little chewy with an almost homemade quality to it. The simple balsamic vinaigrette dressing allows its taste to come through.
While some of us like the taste of garlic and use it regularly in our cooking. Many prefer to omit it altogether as they find the smell offensive. Raw garlic is pungent and has a bite but mellows out the longer it is cooked. In fact, roasting garlic makes it sweet and quite delicious. Roasted garlic can be mashed and mixed in a spread for breads, potatoes, and even pasta. I threw in an entire bulb of roasted garlic into this pasta to give it added flavor.
There are very few ingredients needed in this recipe – mainly garlic, butternut squash, dried thyme, pasta, parsley, and balsamic vinegar.
- 1 bulb garlic
- 1 small butternut squash, peeled and cubed
- ½ tsp dried thyme
- Salt and pepper
- 2 tbsp extra virgin olive oil
- ½ lb (450g) fettuccini
- 1 cup chopped curly parsley
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp sugar
- ¼ tsp salt
Preheat oven to 400°F (200°C).
Peel away outer layers of garlic bulb, leaving skins of individual cloves intact. Slice about ½ inch off the top of garlic bulb exposing individual cloves. Place garlic bulb together with cubed butternut squash in an oven proof dish. Sprinkle dried thyme, salt, and pepper over garlic and squash. Drizzle with olive oil. Roast in oven for about 30 minutes until squash and garlic are tender.
In the meantime, mix all dressing ingredients in a small bowl.
Boil pasta as per packaging instructions. Remove and drain.
When roasted vegetables are ready, remove from oven. When cool enough to handle, squeeze roasted garlic out of their skins. Using kitchen shears, snip garlic into smaller pieces. Mix well with roasted squash.
Combine pasta and roasted vegetables in a large bowl. Add dressing and chopped parsley. Mix well. Serve with shaved parmesan cheese and freshly ground pepper if desired.
Gluten intolerance and allergy previously thought of as rare are not so these days. Fortunately, there are many more gluten-free products in the stores today. I am pleasantly surprised at the various types of gluten-free noodles I have found and will share more about them in a future posts. This gluten-free spaghetti made with rice, potato, and soy will work well with the above recipe. It has a taste and texture that is close to that of the regular wheat spaghetti.
Enjoy…..and have a wonderful day!