Fettuccine With Roasted Winter Squash, Fennel And Red Cabba

Directions

1. With its trio of hearty vegetables, this dish captures the flavors and colors of the harvest season.
2. Preheat oven to 375 F. Cut squash in half and place cur side down on a lightly oiled baking pan. Place in oven. Pour about half-c. water into pan. Bake till squash is cooked but still has some firmness, about 50 min. Set aside and cold. Cut squash into bite-size pcs and season with salt and pepper.
3. Meanwhile, in medium skillet, heat oil over medium heat. Add in leeks and fennel and cook, stirring occasionally, till slightly softened, about 10 min.
4. Add in cabbage and orange zest and cook till softened. Season with salt. Keep hot. In another large skillet, heat butter over medium heat. Add in sage and cook till the butter turns brown. Add in wine and simmer 3 or possibly 4 min. Stir in squash. Set aside and keep hot.
5. Meanwhile, bring large pot of salted water to a boil. When water boils, add in pasta, stirring to prevent sticking. Cook pasta according to package directions. Drain well and transfer to shallow serving bowl. Add in cooked cabbage, leeks and fennel and toss gently. Pour squash and brown butter over pasta. Garnish with minced parsley if you like.