Wish Upon A Dish: Fettucine with Squash ♥ National Macaroni Day but pasta is what we call it

July 7, 2011

Fettucine with Squash ♥ National Macaroni Day but pasta is what we call it

I imagine when they deemed today as National Macaroni Day, it was way back when pasta was called macaroni and I am going with that.

It just so happens I was planning on making this dish before I knew it was the Dish of the Day.

I have quite a bit of kobacha squash left and this is one recipe that I easily could eat every week.
It's right up there in the simplistic section of Mario Batali's gazillion recipe collection but it has big fat flavor.

Do all the prep work ahead and the actual cooking time is under 20 minutes. You could use any squash you can get, but I wouldn't use frozen. You really need to caramelize the cubed squash and with frozen you can not.

Fettuccini with Squash
• 4 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed and drained
• 1 pound butternut squash, peeled, seeded and cut into 1/2 inch cubes
• Freshly ground black pepper, to taste
• 1 pound fettuccine
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup fresh bread crumbs, toasted

Bring 6 quarts water to boil and add salt to taste.
In a 12 to 14-inch sauté pan, heat 2 tablespoons of the olive oil
over medium heat. Add the onion, garlic and anchovies. Cook
over medium heat, stirring occasionally, until the onion and garlic
are softened and the anchovies have begun to break up. Turn the
heat up to high and add the squash cubes. Cook over high heat
for 5 minutes or until the cubes are tender and browned at the
edges. Season with the salt and pepper and remove from
the heat.
Cook the fettuccine in the boiling water for 1 minute less
than according to the package directions. While the pasta is
cooking, warm the squash mixture. Drain the pasta and add it to
the pan with the squash. Add the parsley and remaining 2
tablespoons of olive oil and toss over high heat for 1 minute.
Divide the pasta and squash evenly among four warmed pasta
bowls, top with bread crumbs and serve immediately.

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