| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Winter squash |
|
|
(butternut or acorn) |
|
|
Salt and freshly ground pepper; to taste |
| 1 |
tb |
Light olive oil |
| 1/2 |
c |
Thinly sliced leeks |
|
|
(white and pale green parts) |
| 1 |
c |
Thinly sliced fennel bulb |
| 2 |
c |
Thinly sliced red cabbage |
| 1 |
tb |
Grated orange zest |
| 3 |
tb |
Unsalted butter |
| 3 |
tb |
Chopped fresh sage |
| 1/2 |
c |
Fruity red wine |
| 12 |
oz |
Fresh or dry fettuccine |
|
|
Chopped fresh parsley for garnish; (optional) |
INSTRUCTIONS
4 SERVINGS LACTO
With its trio of hearty vegetables, this dish captures the flavors and
colors of the harvest season.
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-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 cook 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 a boil. 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 pasta. 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
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 27
Converted by MM_Buster v2.0l.
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