Butternut Squash Fettucine with Pan Seared Salmon and Mushrooms

My biggest fear of it just being “the two of us” is that I may stop cooking. Ya. Like that’s ever going to happen. And what about this blog? Wouldn’t you be sad if I threw in my apron? Ha Ha.

Well, fear not. Now that it is JUST THE TWO OF US, I’m going to be making a whole lotta things that have nothing to do with KID FOOD.

Yes, alone in my kitchen just cooking for my husband might just be fun and a little romantic… n’est-ce pas? Oui Oui!

Table for two? Right this way Ma’am.

Keep in mind, I’m accustomed to making large portions for a brood of hungry men. As the brood dwindled, I still stuck with large portions so that we have leftovers that reincarnate themselves as my lunch everyday.

So what did I make for one of the first “empty nest” meals? Ready?

Here’s the full title:

Fettucine with Pan Seared Salmon, Shitake & Cremini Mushrooms swimming in a Butternut Squash Sauce. AND there was wine….in the dish….not to drink because I don’t drink wine. Did you know that? I hate wine. Weird right?

And why three dishes in the photos? I’m used to doing things in 3’s. Give it some time….I’ll figure it out.

I spoke to the youngest today. He said he wants to come for dinner next week. Goes to show you that sometimes when the bird leaves the nest, they fly back if there’s food.

5.0 from 1 reviews

Butternut Squash Fettucine with Pan Seared Salmon and Mushrooms

 

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Serves: 4

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon salted butter ( I used garlic butter and it was delish, recipe below or store bought)
• 8 oz or 300g fresh pasta (I used a mix of regular and basil flavoured)
• 1½ cups water or vegetable broth
• 8 oz freshly sliced mushrooms ( I used shitake and cremini but white is fine!)
• 1 tablespoon olive oil
• 1 tablespoon garlic butter * see note
• salt and pepper to taste
• ¼ cup white wine
• 6 oz fresh Atlantic salmon, sliced into small chunks
• fresh parsley and grated parmesan cheese for garnish

Instructions

1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
2. While the squash is cooking place 2 tablespoons olive oil and 1 tablespoon of butter in a small skillet over medium-high heat. Add the mushrooms and sauté until nicely browned. Add in your white wine and season with salt and pepper. Continue cooking mushrooms until liquid is absorbed. Set aside.
3. Using a large slotted spoon, remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
4. Place the cooked butternut squash in a large food processor or blender. Purée the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash. Just a side-note, I added a touch of heavy cream which is totally unnecessary and unacceptable, but I did it anyways and who cares.Don't say anything to my husband because he's on his 5th diet this year.
5. In a large deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium high heat. Pan fry the salmon until cooked through about 2 -3 minutes. Season with salt and pepper to taste. Drain pasta and add to skillet along with the mushrooms and squash.
6. Toss until heated through and nicely coated. Add in fresh parsley if desired. Sprinkle with freshly grated parmesan and serve hot.

3.3.3070

5.0 from 1 reviews

Homemade Garlic Butter

 

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Ingredients

• 1 cup butter, softened
• 2 tablespoons fresh herbs - optional
• 1 garlic clove, minced
• 1 teaspoon olive oil

Instructions

1. Using a stand mixer with the whisk attachment, whip butter and garlic on low speed for a few seconds then whip it on medium until light and fluffy.
2. Slowly drizzle in the olive oil. That's it. Easy right?
3. Now what happens if you don't have a stand mixer? No worries. I lived without one for the majority of my life. You can use a good old fashioned WHISK and some muscle.
4. Use your creativity to blend in some herbs if you are in the mood.
5. The garlic butter stores well in the fridge for 1 week but I know you will probably slather it on everything over the next 7 days.

3.3.3070

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