Fettucine w/ Roasted Winter Squash, Fennel and Red Cabbage

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* Exported from MasterCook *

 

Fettuccine with Roasted Winter Squash, Fennel and Red Cabbage

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small winter squash -- (butternut or acorn)

Salt and fresh ground pepper to taste

1 tablespoon light olive oil

1/2 cup thinly sliced leeks -- (white & pale green parts)

1 cup thinly sliced fennel bulb

2 cups thinly sliced red cabbage

1 tablespoon grated orange zest

3 tablespoons unsalted butter

3 tablespoons chopped fresh sage

1/2 cup fruity red wine

12 ounces dry or fresh fettuccine

Chopped fresh parsley for garnish -- optional

 

Preheat oven to 375 F. Cut squash in half and place cut side down on a lightly

coiled baking pan. Place in oven. Pour about half-cup water into pan. Bake

until squash is cooked but still has some firmness, about 50 minutes. Set aside

and cool. Cut squash into bite-size pieces and season with salt and pepper.

 

Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and fennel

and cook, stirring occasionally, until slightly softened, about 10 minutes. Add

cabbage and orange zest and cook until softened. Season with salt. Keep warm.

 

In another large skillet, melt butter over medium heat. Add sage and look until

the butter turns brown. Add wine and simmer 3 or 4 minutes. Stir in squash,

Set aside and keep warm.

 

Meanwhile, bring large pot of salted water to aboil. When water boils, add

pasta, stirring to prevent sticking. Cook pasta according to package

directions. Drain well and transfer to shallow serving bowl.

Add cooked cabbage, leeks and fennel and toss gently. Pour squash and brown

butter over pears. Garnish with chopped parsley if desired.

 

Per serving: 330 cal; 7g prot; 14g total fat (6g sat fat); 43g carb; 23mg chol;

25mg sod; 8g fiber

 

S(Formatted by Karen):

" on 10/31/02 "

 

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Per Serving (excluding unknown items): 482 Calories; 14g Fat (26.4% calories

from fat); 13g Protein; 73g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol;

46mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : With the trio of hearty vegetables, this dish captures the flavors and

colors of the harvest season.

Nutr. Assoc. : 0 0 986 793 3267 0 1012 0 0 1244 3274 0