Recipe of the Week: Caramelized Onion Fettuccine with Roasted Acorn Squash (via A Couple Cooks)

Local food bloggers Sonja and Alex Overhiser of A Couple Cooks have plenty of delicious recipes that feature fresh, whole foods. Their Caramelized Onion Fettuccine with Roasted Acorn Squash would make an easy, yet impressive Valentine’s Day meal. Stop by the Indy Winter Farmers Market this Saturday where you can pick up majority of the ingredients needed: onions, chard, olive oil, squash, garlic, balsamic vinegar, thyme, and even the fettuccine noodles.

Fettuccine with Caramelized Onions and Roasted Acorn Squash {Cooking for Couples}
Makes: 2
What You Need
  • 3 medium yellow onions
  • 3 large chard leaves
  • 3 tablespoons olive oil, divided
  • 1 acorn squash
  • 4 cloves garlic
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 8 ounces whole wheat fettuccine noodles
  • ¼ cup walnuts (optional)
  • Parmesan cheese, to garnish
What To Do
  1. Set the mood: Preheat the oven to 425°F. Turn on some music. Pour yourself some wine or your beverage of choice. If you’re hungry, grab something to munch on as you prepare your dish. And—relax! Forget about the day’s worries and get ready to have some fun in the kitchen.
  2. Show off your knife skills: Cut 3 onions into very thin slices (or, use a mandoline). Remove the stems of the 3 large chard leaves and chop them into pieces. Heat 2 tablespoons olive oil over medium heat in a large skillet, then add the onions and cook until brown and caramelized, stirring occasionally, for about 40 to 50 minutes. When the onions are done, throw in the chard and heat for a few minutes until it is dark green and wilted.
  3. Show off more knife skills: Cut the squash in half (taking care; they are a bit tough to cut) and scoop out the seeds. Microwave the halves for about 1 minute to soften them just a bit, then cut the squash into wedges and place them in a bowl. Mince 4 cloves of garlic and add them to the bowl along with 1 tablespoon olive oil, ½ tablespoon balsamic vinegar, ¼ teaspoon dried thyme, ¼ teaspoon kosher salt, and fresh ground black pepper. Mix gently to combine. Spread on a baking sheet covered with parchment paper and roast until tender, about 40 minutes.
  4. Boil the pasta: In a medium pot, start some water to boil. Boil the whole wheat fettuccine pasta according to the package instructions. When it is done, toss with a bit of olive oil.
  5. Toast the nuts (optional): Chop ¼ cup walnuts and toast them over medium low heat in a dry skillet for a few minutes until fragrant, stirring frequently.
  6. Wait: In the waiting time, clean the kitchen, set the table, assemble other items for the meal, or…you get the picture!
  7. Serve the meal: To serve, place some pasta on each plate; top with the caramelized onions and chard, toasted walnuts (optional), and grated Parmesan cheese. Place several acorn squash wedges on the side.
This recipe is written to serve 2, but can easily be doubled to make 4 servings.


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