Fettuccine With Pumpkin And Mushrooms

• 2 tablespoons extra-virgin olive oil
• 4 ounces fresh mushrooms, sliced thin
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 3/4 pound fresh fettuccine noodles
• 1/2 cup pumpkin or butternut squash puree
• 1/2 cup well-seasoned chicken stock
• Pinch nutmeg
• 1 tablespoon finely chopped flat-leaf parsley
• Freshly grated Parmesan cheese for serving

1. Heat the oil in a large heavy skillet.
2. Add the mushrooms and saute until they begin to brown.
3. Stir in the garlic and season to taste with salt and pepper.
4. Set aside.
5. Bring a large pot of salted water to a boil for the fettuccine.
6. When the water is boiling, add the fettuccine, stir and cook about three minutes.
7. Drain well.
8. Transfer the fettuccine to the skillet.
9. Dilute the squash puree with the stock and add it to the skillet along with the nutmeg.
10. Heat the mixture, tossing gently.
11. Season to taste with salt and pepper.
12. Fold in the parsley and serve with Parmesan cheese on the side.

extravirgin olive oil, mushrooms, garlic, salt, noodles, pumpkin, chicken, nutmeg, flatleaf parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/4233 (may not work)