Fettuccine Alfredo with Roasted Acorn Squash

Host a mountaintop tableau this fall featuring the most savory Italian dishes.

Host a mountaintop tableau this fall featuring the most savory Italian dishes. Fettuccini alfredo with roasted acorn squash pairs perfectly with a hearty serving of parmesan chicken topped with a delicious marinara sauce. 

Fettuccine Alfredo with Roasted Acorn Squash
Serves 4
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Ingredients
  1. 1 large acorn squash, peeled and cut into 3⁄4-inch pieces
  2. 2 tablespoons olive oil
  3. 1⁄2 teaspoon salt
  4. 1⁄4 teaspoon ground black pepper
  5. 1⁄4 cup butter
  6. 1 tablespoon minced garlic
  7. 11⁄2 cups heavy whipping cream
  8. 1 egg yolk, lightly beaten
  9. 1⁄2 teaspoon sugar
  10. 1⁄4 teaspoon ground white pepper
  11. 2 cups finely grated Parmigiano-Reggiano cheese
  12. 8 ounces fettuccini noodles, cooked and drained
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil. In a medium bowl, combine acorn squash, olive oil, salt, and black pepper, tossing to combine. Spread squash in an even layer into prepared pan. Bake for 10 to 15 minutes or until fork tender;
set aside.
  2. In a large saucepan, melt butter over medium heat. Add garlic; cook for 1 minute, stirring constantly. Add cream, egg yolk, sugar, and white pepper, whisking until well combined. Bring to a simmer, and cook for 3 minutes, whisking constantly. Remove from heat, and stir in cheese until melted. Add pasta and squash, tossing gently to combine. Serve immediately.
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Parmesan Chicken
Serves 4
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Ingredients
  1. 1 large egg
  2. 1 tablespoon water
  3. 1 (8-ounce) box Italian-Style Panko (Japanese bread crumbs)
  4. 1⁄4 cup olive oil
  5. 4 boneless skinless chicken breasts
  6. Marinara Sauce (recipe follows)
  7. 1 cup grated mozzarella cheese
  8. 1⁄2 cup finely grated Parmigiano-Reggiano cheese
  9. Garnish: chopped fresh oregano
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  2. In a shallow dish, lightly beat egg and water together.
  3. In a separate shallow dish, combine panko and olive oil, stirring to combine well. Coat chicken with egg mixture and then panko mixture, and place in pre- pared pan. Bake for 45 minutes. Spoon Marinara Sauce over top of chicken, and sprinkle evenly with cheese. Bake for 15 minutes. Garnish with oregano, if desired.
Southern Lady Magazine http://www.southernladymagazine.com/
Marinara Sauce
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Ingredients
  1. 1 (28-ounce) can crushed tomatoes
  2. 1 tablespoon Italian seasoning
  3. 1 teaspoon garlic powder
  4. 1 teaspoon sugar
  5. 1 teaspoon salt
Instructions
  1. In a medium saucepan, combine tomatoes, Italian seasoning, garlic powder, sugar, and salt over medium-low heat. Simmer, covered, for 15 minutes.
Southern Lady Magazine http://www.southernladymagazine.com/
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