Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Print
Fettucini with Roasted butternut, goat's cheese and fried sage
Author
Alida Ryder
Ingredients
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
Instructions
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.