Ingredients

300g Tagliatelle or 8-12 ounces DeLallo fettuccine egg pasta

2 tablespoons butter

5 garlic cloves, minced

Sage leaves or other fresh herbs (optional)

1 Butternut Squash (or a can of pumpkin puree)

2½ cups heavy whipping cream/ 450g Greek style plain yoghurt

½ cup grated Parmesan cheese

 
Slices of Parma Ham

Parmesan Shavings

 

 

AND THIS IS WHAT YOU DO……

1.     Pre-heat the Oven to 180C.
   
   
2.     Cut the Butternut Squash in half length ways, then score the top in a diamond pattern with a sharp knife and then place in a roasting pan and drizzle with olive oil and seasoning.   Roast for approx 40 mins or until soft - check with a knife and do not burn.
   
   
3.     Cook the fettuccine/tagliatelle according to package directions.
   
   
4.     Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.   I kept all the liquid and added a bit extra.
   
   
5.     Heat the butter over medium heat.    Add the garlic and saute until soft and fragrant.
   
   
6.     Add the pumpkin and heavy whipping cream/or yoghurt.   Simmer until slightly thickened.
   
   
7.     Add the cheese and stir to combine.
   
   
8.     Toss the pasta in the sauce and thin as needed using the reserved cooking liquid.
   
   
9.     Top with additional Parma and season to taste (I used at least one teaspoon coarse sea salt).
    
   
10.     Serve immediately. ♡

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