Ingredients

• 7oz - 200g Fettuccine pasta (Ideally fresh)
• 1 cup grated Parmesan cheese
• 14oz - 400g Approx 1 quarter butternut squash (pumpkin)
• 1 clove of garlic
• Half a brown onion
• 1 tsp hot chili flakes (or to your liking)
• 7 tsp olive oil (First Press Virgin)
• 1 sprig of fresh rosemary or 2 tsp dried
• 1 cup of dried white wine (or use water)
• Salt
• ⅓ cup of toasted pinenuts. (optional)

CLICK HERE FOR: How to make fettuccine from scratch.

Steps

• Step 1

  Split the butternut squash in half, (unless already bought this way)  then remove the seeds using a spoon.  Cut in half and use the half without the seeds for the correct weight.  Using a sharp knife, cutaway the skin as thinly as possible.  Then cut into slices and dice into cubes.

• Step 2

  Peel and chop your onion finely. Set aside.  Remove the rosemary leaves from stem then roughly chop, set aside.  Get your garlic ready to go, minced or chopped finely.  Have the wine or water ready for deglazing.

• Step 3

  Place a large pot of water for your pasta and add salt once it boils.  Have your pasta ready to cook.  Fresh pasta takes approx 3 minutes dry pasta approx 10 minutes, but see instructions on packet.

• Step 4

  Place a frying pan with 4 tbsp of olive oil on medium heat (note: a non stick pan will be easier).  Add the butternut pieces and cook until each piece has a little caramelisation.  Keep mixing and tossing so they cook evenly on each side.  Once a little brown, add  another tbsp of olive oil, the chopped onion, chili flakes, garlic and rosemary. Leave to sweat 2 or 3 minutes on low heat then deglaze with wine or water.  Season with salt and leave to cook for 20 minutes.  There should always be liquid in your pan, if it evaporates, top up with some of the pasta water.

• Step 5

  Depending on the pasta you are using, try and time it so that they are cooked by the time the butternut squash is cooked, approx 20 minutes.  Add your pasta to the water and cook al dente.

• Step 6

  Optional but recommended, toast the pinenuts in a dry frying pan on high heat, then transfer to a bowl once toasted and set aside.

• Step 7

  Grate the Parmesan cheese finely and set aside.

• Step 8

  Once pasta is cooked and butternut squash is very soft, drain the pasta (keep some water) and add directly to the cooked butternut squash (The sauce).  Turn off the heat, add the cheese, a little pasta water and a drizzle of olive oil.  Mix well in pan until silky.  If you don’t see any sauce, add a little more pasta water and keep mixing.

• Step 9

  Serve immediately on warm or hot plates, garnish with fresh rosemary leaves and toasted pinenuts.  Drizzle a little more olive oil and feel free to grate just a little more Parmesan on top if you wish.  Enjoy!