Fettuccine with Creamy Butternut Sauce

The creamy sweetness of this sauce with a hint of spice pairs well with a complex fruity and spicy Chardonnay. Feel free to substitute cheese ravioli for the fettuccine.

Ingredients

Yield: 4 Servings

1/2 lb butternut squash peeled and seeded
1 tablespoon olive oil
1 clove garlic, peeled and thinly sliced
1 cup half-and-half
1/4 cup water
1/4 cup grated Parmesan cheese
Pinch ground nutmeg
Salt
1 lb fresh fettuccine
Parmesan cheese, for serving

Method

Preheat oven to 400 degrees. Cut squash into 1-inch chunks; transfer to a foil-lined rimmed baking sheet. Toss with oil and scatter garlic on top of squash. Roast until squash is tender, about 30 minutes.

Transfer squash and garlic to a blender and add the half-and-half and water; blend until smooth.

Transfer sauce to a saucepan. Add parmesan cheese. Gently heat and stir, until cheese is melted and sauce is smooth. Season with nutmeg and salt to taste.

Cook pasta according to package instructions. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Top pasta with additional Parmesan cheese.

Serving Suggestion

Pair with the Trefethen Double T Chardonnay.

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 35 minutes