Butternut Squash and Okra Fettuccini Recipe

Fall is here and the squash harvest is already in our basement.  This season we received 30 butternut squash from five plants.  Besides serving butternut squash in soup, we enjoy eating our butternuts with pasta.  I included the recipe here, but I want to stress that the measurements are estimates because Jon is more of measure-free kind of cook who adds ingredients based off how things "look".

Recipe (serves 4-6, takes about 20-30 min excluding the time to steam the butternut, but you can steam it while you're prepping the other ingredients):
1 small to medium-sized butternut squash (cubed and steamed)
6-10 okra pods sliced in 1/4 to 1/2" pieces
1/2 to 1 cup of diced mild peppers (green, red, or orange bell, use hotter peppers if you like heat)
1-5 cloves of garlic (optional)
1 cup of diced tomatoes
1 1/2 cups of milk
3/4 cup of half and half
3/4 cup of grated Parmesan cheese
1 Tbsp paprika
1 Tbsp thyme
1 tsp garlic salt
1-2 Tbsp Extra Virgin Olive Oil
1 lb of fettuccine (or your favorite shape)

Instructions:
1) Cube up your butternut squash and steam it for 20 minutes or until easily poked with a fork.
2) In skillet, over medium high heat add Olive Oil and saute garlic, okra, and peppers for 7 minutes.
3) Add tomatoes and saute for another minute or two
4) Add butternut, then turn down heat to low-medium and add milk, half and half and parmesan.
5) Cook sauce for a few minutes
6) Finally, once butternut is incorporated into sauce pour over fresh hot noodles

The butternut haul with some pie pumpkins in the basement.

Peppers and okra all cut up ready to add to the skillet

Adding the steamed and cubed butternut to the sauteed vegetables.

What it should look like after adding the milk ingredients and stirring

Voila!