Fettuccine with Roasted Winter Squash, Fennel And Red Cabba
| Yield: | 4 servings |
| Categories: |
| 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) |
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