Balsamic Butternut Squash
Ingredients
½ STICK
BUTTER
JUICE
1 LEMON
½ CUP
BALSAMIC VINEGAR
4 CUPS
BUTTERNUT SQUASH SPIRALS
SALT AND PEPPER TO TASTE
1 LB
BORGATTI'S BEET FETTUCCINE
GOAT CHEESE AND SLICED BASIL FOR SERVING
Preparation
1:
Melt the butter in a sauté pan with lemon juice and balsamic vinegar on low heat. Add the butternut squash spirals, season with salt and pepper, and cook with lid on for about 15-20 mins until the butternut squash is tender.
2:
Add fettuccine with a pinch of salt to boiling water. Boil 5-7 mins. Reserve some pasta cooking water after draining.
3:
Add fettuccine to the sauté pan with the balsamic lemon butter sauce and butternut squash. Toss to coat, adding 3 tbsp of pasta cooking water (or more if needed) to emulsify the sauce.
4:
Serve with crumbled goat cheese and fresh sliced basil.
