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You are here: Home / taste / Dine In / Fettuccine with Roasted Butternut Squash Eggplant and Oyster Mushrooms

Dine In taste

Fettuccine with Roasted Butternut Squash Eggplant and Oyster Mushrooms

Image 2- Fettuccine with Roasted Butternut Squash

Kristin Sollenne, Celebrity Chef and author of the new book, Domestic Chic: A Fashionably Fabulous Guide for Cooking & Entertaining shared one of her favorite holiday dishes with Champagne Living for todays #FallFun31

This dish encompasses the essence of fall, utilizing vegetables that epitomize fall flavor and color while providing the palette with a warm, satisfying combination for those chilly fall evenings. Alongside this dish I love to pair it with an Apple Brandy Sangria for that nice sweet touch. You can find the recipes for both the dish and the cocktail below as well as in my cookbook, Domestic Chic.

Fettuccine with Roasted Butternut Squash Eggplant and Oyster Mushrooms

Ingredients

  • 2 cups of butternut squash, diced in to 1/2 inch-thick cubes
  • 2 cups eggplant, diced into 1/2 inch-thick cubes
  • 1 cup sliced oyster mushrooms
  • 1/4 cup extra virgin olive oil
  • 1/2 cup white wine
  • 2 chopped garlic cloves
  • 1 pound fettuccine
  • Sea salt & freshly ground pepper to taste
  • 1/2 cup Parmesan cheese
  • 3 tablespoons Italian flay leaf Parsley, chopped.

Directions

  1. Sauté butternut squash and eggplant cubes in olive oil and garlic until softened.
  2. Add oyster mushroom slices, along with white wine, 1 tablespoon parsley, sea salt and pepper to taste.
  3. Bring a large pot of salted water to a boil, and cook fettuccine until al dente.
  4. Strain and add cooked pasta into the saucepan and cook an additional two to three minutes.
  5. Transfer to serving plate and enjoy!
  6. Top with parsley and Parmesan cheese.

Kristin’s Apple Brandy Sangria

Ingredients

  • 2 ounces Pinot Noir or other light red wine
  • 1.5 ounces Apple Brandy
  • .5 ounces Gin
  • .25 ounces Pure Maple Syrup
  • 2 dashes Angostura Bitters
  • Ice
  • Red Apple slices with cinnamon for garnish

Directions

  1. Fill mixing glass with ice.
  2. Add wine, apple brandy, gin, maple syrup, and bitters.
  3. Stir well and strain into a chilled wine glass.
  4. Garnish, serve, and enjoy!

For more delicious fall recipes, visit a few of my favorite bloggers:

  • Wild Apple Crumb Pie by Confessions of an Overworked Mom
  • Ordering Pumpkin Spice Lattes to Go by Controlled Confusion
  • How to Make Roasted Pumpkin Seeds by Life with Lisa
  • Fettuccine with Roasted Butternut Squash, Eggplant and Oyster Mushrooms by Champagne Living
  • Homemade Beef Soup Recipe by Tools 2 Tiaras

Would your brand like to participate in #FallFun31? Fill out this form for more information.


5 Comments

About Zipporah Sandler

Zipporah Sandler AKA Zippy is a lifestyle and travel specialist who after living everywhere from Providence to Paris found herself suddenly residing in South Florida (something she swore she’d never do).

Whether it be San Pellegrino water or Louis Roderer Cristal, Zippy suggests that you keep your life sparkling and your glass full.

« Securing your home with Arlo
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Comments

  1. Rachel Ferrucci says

    October 17, 2015 at 9:37 am

    This sounds amazing…except for the mushrooms but I’m all about cooking with them for flavor and then I just pick them out

  2. Lisa from Life with Lisa says

    October 17, 2015 at 9:40 am

    Will she come make it? Sounds delish but I’m lazy like that.

  3. Tamie says

    October 17, 2015 at 12:32 pm

    Looks incredibly tasty!

  4. Crissy Beam says

    October 17, 2015 at 1:35 pm

    This sounds so good! Maybe we should make it when you are in New England!

  5. Ellen Christian (@ellenblogs) says

    October 18, 2015 at 6:03 pm

    That looks absolutely decadent. This would be the perfect side for our holiday meal!

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