1 small winter squash (butternut or acorn)
Salt and freshly ground pepper to taste
1 tablespoon olive oil
1 cup thinly sliced leeks (white and pale green parts)
1 cup thinly sliced fennel bulb
2 cups thinly sliced red cabbage
1 tablespoon grated orange zest
3 tablespoons butter or margarine
3 tablespoons chopped fresh sage
1/2 cup red wine
12 oz. (360 g) dry fettuccine
Chopped fresh parsley for garnish (optional)
Makes 4 servings.
- Preheat oven to 375F (190C).
- Cut squash in half and place
cut side down on a lightly oiled 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.
- Bring large pot of salted water
to a boil. When water boils, add pasta,
stirring to prevent sticking. Cook pasta according to package
drain well and transfer to shallow serving bowl.
- Meanwhile, in medium skillet,
heat oil over medium heat. Add leeks and
fennel and cook, stirring occasionally, until slightly softened, about
- Add cabbage and orange zest and
cook until softened. Season with salt.
- In another large skillet, melt
butter over medium heat. Add sage and
cook until the butter turns brown.
- Add wine and simmer 3 or 4
minutes. Stir in squash. Set aside and keep
- Add cooked cabbage, leeks and
fennel to the pasta and toss gently. Pour
squash and brown butter over pasta. Garnish with chopped parsley if
|Did You Know?
|Under Italian law, dry
pasta (pasta secca) can only be made from durum wheat flour or durum
There are approximately 600 different shapes of pasta. Examples include
spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls),
and lasagne (sheets).
Pasta is categorized in two basic styles: dried and fresh. Dried pasta
made without eggs can be stored for up to two years under ideal
conditions, while fresh pasta will keep for a couple of days in the
the 1st century BC writings of Horace, lagana were fine sheets of dough
which were fried and were an everyday food.
Writing in the 2nd century Athenaeus of Naucratis provides a recipe for
lagana which he attributes to the 1st century Chrysippus of Tyana:
sheets of dough made of wheat flour and the juice of crushed lettuce,
then flavored with spices and deep-fried in oil.
An early 5th century cookbook describes a dish called lagana
consisted of layers of dough with meat stuffing, a possible ancestor of
modern-day Lasagna. But the method of cooking these sheets of dough
does not correspond to our modern definition of either a fresh or dry
The name lagána survives in modern-day Greece to denote an
unleavened, flat bread eaten during the Great Lent.The term "lagana" is
also used in the Southern region of Calabria, where it indicates a flat