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Butternut Squash and Mascarpone Fettuccine

Butternut Squash and Mascarpone Fettuccine

Butternut Squash and Mascarpone Fettuccine

The sauce for this dish was made with leftover ravioli filling from this dish, and leftover soup from this dish, and it makes a fantastic pasta sauce.

The sauce, with the homemade fettuccine, makes for a really great plate of pasta.



  • Butternut Squash

  • Onion

  • Garlic

  • Thyme

  • Rosemary

  • Sage

  • White wine

  • Olive Oil

  • Carrot

  • Chicken

  • Celery

  • Butter

  • Mascarpone cheese

  • Parmesan Cheese

  • Parsely

  • Peppercorns

  • Cayenne pepper

  • Bay leaf

  • Salt

  • Pepper


  • 3 Eggs

  • 1 cup all purpose flour

  • 1 cup semolina flour

  • 1/4 tsp sea salt

  • Warm water (as needed)

  • 1/2 tablespoon olive oil



Start by making a stock with chicken, carrots, celery, onion, parsley, garlic, peppercorns, and a bay leaf or two. Bring everything to a boil and simmer for 1.5 hours or more.

When the stock has come together, strain it, then reduce it to intensify the flavor.

Next, peel and chop your butternut squash, and sauté it with a chopped onion and garlic, and season with salt and pepper. When everything is caramelized, add it to your reduced stock, along with sprigs of rosemary, thyme, and sage (to be removed later).

Bring everything to a boil, then simmer until the butternut squash is soft enough to puree, then purée it in a food processor. When it’s very smooth, transfer it a sauté pan, add white wine, cayenne pepper, and season with salt and fresh ground pepper.


Sift your dry ingredients together, and then add your eggs and olive oil, and bring the dough together. Add water as needed, then turn onto a floured work surface, and kneed for 10-15 minutes.

Let the dough rest for 30 minutes to 1 hour then divide the dough into quarters to begin to work with.

With a pasta roller, start on the widest setting and run the dough through. Next fold the dough over on itself and run it through the same setting again (do this twice). Finally, run the dough through normally on the same setting before moving to the next setting on your roller.

Repeat this process for each setting until your pasta is moderately thin.

When your pasta has been rolled into sheets, flour both sides of the sheets well, then fold them over on themselves several times until your sheet is 4-6 inches long. Next, cut even strips the size of fettuccine, then separate and unroll each noodle. Dust the noodles with flour and arrange in mounds until you’re ready to cook them.

Finishing the Pasta

Boil your noodles in salted water until just undercooked, then transfer the noodles into a pan with your sauce and finish the cooking. When the noodles are fully cooked, remove from the heat and add a generous amount of fresh grated parmesan, and salt and pepper as needed.

Next, plate your pasta, add a bit more cheese on top (never enough cheese), and enjoy.

Dish and Photo by Adrian Rodriguez

Content Disclosure: HGC This post contains 100% human generated content that contains no AI input (derivative or otherwise).

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