Creamy butternut squash sauce with a hint of nutmeg, caramelized onions and mushrooms with sage, this pasta dish is everything you need for an easy fall dinner.
Bring a large pot of water to boil and cook fettuccine until just al dente. Make sure to reserve about a cup of pasta water to use to thin out the sauce.
While waiting for the water to boil, preheat the oven to 425. Cut and peel the butternut squash: Cut off each end, then peel. Cut in half again, then cut each half lengthwise. Scoop out seeds and pulp and discard.
Lay the pieces flat against the cutting board and cut into semi circles. Then dice into 1 inch pieces. Transfer to a line baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
Roast the squash for 15 minutes or until tender. While the squash is roasting, start the mushrooms and onions. Slice each thinly (about a 1/4 inch is fine) and add to a large saucepan with the 2 tbsp of butter melted. Let them cook for five minutes, give them a stir, and leave them alone for 5 more minutes. Add 1 tsp sage and 1 tbsp balsamic vinegar, stir and leave alone for 5-10 minutes, until fragrant and caramelized.
When the squash is tender, transfer to a blender and add 1/2 cup of milk, 1/2 cup of reserved pasta water and 1 tsp nutmeg. Blend until smooth and creamy. Add additional pasta water to thin out to your liking.
Transfer the butternut squash sauce to the saucepan with the mushrooms and onions, and add the fettuccine. Stir to evenly coat the pasta and serve!