Place the butternut in a roasting tray and drizzle with the oil and honey. Add a sprinkling of salt and toss to coat the butternut.
Roast at 180°c for 20-30 minutes until the butternut is soft and caramelised around the edges.
n a small saucepan, combine the cream, garlic and sage and allow to infuse over very gentle heat for 5-7 minutes. Season to taste.
To serve, combine the butternut, cream sauce and cooked Fettucini. Serve with some crumbled goat’s cheese and fried sage.