FULL RECIPE BELOW. With it's stunning color and rich, sweet, earthy flavor, our beet fettuccine is perfect for fall.
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- ½ STICK OF BUTTER
- JUICE OF 1 LEMON
- ½ CUP BALSAMIC VINEGAR
- SALT AND PEPPER
- 24 OZ FROZEN OF FRESH BUTTERNUT SQUASH SPIRALS
- GOAT CHEESE AND SLICED BASIL FOR SERVING
- 1 LB BORGATTI’S BEET FETTUCCINE

• MELT BUTTER IN A SAUTE PAN WITH LEMON AND BALSAMIC ON LOW HEAT
• ADD SQUASH TO PAN
• SEASON WITH SALT AND PEPPER
• COOK WITH LID ON FOR 15-20 MINS UNTIL SQUASH IS TENDER
• BOIL BEET FETTUCCINE FOR 5-7 MINS
• DRAIN FETTUCCINE, RESERVING SOME OF THE PASTA COOKING WATER
• ADD FETTUCCINE TO THE PAN WITH SAUCE AND SQUASH
• TOSS TO COAT, ADDING 3 TBSP PASTA COOKING WATER (OR MORE) TO EMULSIFY THE SAUCE
• SERVE FETTUCCINE WITH CRUMBLED GOAT CHEESE AND FRESH SLICED BASIL

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