Butternut Squash Fettuccine

Butternut Squash Fettuccine

I went through a butternut squash craze last autumn. I just could not get enough of them! Roasted, stuffed, liquidized into soups – I made a wide variety of dishes. But then a Waitrose recipe card appeared with a recipe for a pasta dish. Of course I had to try it!

The sage and shallots were the perfect complement to the butternut squash. When it came to the eating, I found that it was slightly difficult to ensure an equal mix of fettucine and squash in each mouthful. I seemed to end up having pasta without the squash, and then finishing off the squash without any more pasta. Nevermind, it did not take away from the lovely flavours.


1 tbsp olive oil
60g butter
½ large butternut squash, peeled and cut into 1cm dice (500g prepared weight)
350g fettuccine
2 shallots, finely diced
2 cloves garlic, finely chopped
8 large sage leaves, finely shredded
½ lemon, juice
25g finely grated Parmigiano Reggiano, plus extra to serve


Heat the oil and 15g butter in a large frying pan or sauté pan over a medium-high heat. Add the squash, cover with a lid and cook, stirring regularly, for ten minutes until the squash is tender and turning golden.

Meanwhile, cook the pasta in a large pan of salted water for a minute less than the pack instructions. Before draining, scoop out a mugful of the cooking water and set aside.

Returning to the butternut squash, reduce the heat to medium and remove the lid from the pan. Add the shallots and garlic. Season to taste. Fry the vegetables, stirring often, for five minutes until soft.

In a separate pan, create brown butter by melting the remaining 45g butter over a high heat, swirling occasionally, until nutty and golden. Add the sage leaves and then remove the pan from the heat.

Tip the cooked pasta into the pan with the squash and add the brown butter, lemon juice and a glug of the cooking water. Stir in the Parmesan and toss to coat over the heat for one minute, adding more of the cooking water to loosen the sauce if needed.

Divide between plates and serve with extra Parmesan on top.


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