Fettucini with roasted butternut, sage and goat's cheese

Fettucini with Roasted butternut, goat's cheese and fried sage

Author Alida Ryder


  • 750 g butternut squash, peeled, de-seeded and cut into cubes (about 1 medium butternut)
  • 2 tbsp olive oil
  • 2 tbsp honey
  • ½ tsp salt
  • 1 cup cream
  • 1 clove garlic, crushed
  • 5 sage leaves
  • 100 g (1/2 cup) goat's cheese
  • cooked fettucini
  • sage leaves, fried until crispy


  • 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.