Butternut Squash and Winter Spinach Fettuccine with Toasted Croutons
Team: Rising Flames
Host School: Frederick Tuttle Middle School
Age Group: Middle School
Ingredients
2 Tbsp oil
1 2-pound butternut squash, peeled, seeded, chopped into approx 1/2 inch pieces (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 baguette, rough cut into approx. ¼ inch croutons to equal 4 cups
1 small sprig fresh rosemary
2 Tbsp butter
1 Tbsp dried parsley
pinch salt
pinch dried sage
pinch dried thyme
1 red pepper, diced
4 cups winter spinach, julienned
1/8th tsp black pepper flakes
1 ¼ tsp salt
1/4 tsp cinnamon, generous
1/8 tsp nutmeg, scant
1½ cups vegetable broth
½ cup half and half
1 cup sharp cheddar cheese, shredded
12 ounces fresh fettuccine
Chives, diced for garnish
Preparation Instructions
1.Put large stockpot of water on stove to boil.
2.Combine butternut squash with 1 Tbsp oil and roast at 350 degrees until done (approx 10 -15 minutes) (we need one oven rack early on in the competition - thank you!)
3.Melt butter in a large skillet with rosemary sprig. Add croutons. Sprinkle salt, dried parsley, sage, and thyme on croutons and stir to combine. Toast in skillet until croutons are lightly browned and crisp. Remove rosemary sprig and set aside.
4.Sauté onions and garlic in remaining ½ Tbsp oil, stirring occasionally, until onion is translucent and very slightly browned.
5.Add butternut squash and vegetable broth to onions and garlic. Add black pepper, salt, cinnamon, and nutmeg. Bring to a simmer and cook down slightly. Puree mixture in blender.
6.Sauté red peppers in remaining ½ Tbsp oil and set aside.
7.Cook fettuccine to al dente (only need a couple minutes or so for fresh pasta!)
8.Add half and half to butternut squash mixture and stir. Then, add the cheddar cheese and stir until melted.
9.Add spinach to butternut squash mixture and allow to cook down about 30 seconds. Add the pasta and red pepper. Stir to combine.
10.Garnish with toasted croutons and diced chives.