Handcut Fettuccine Recipe

Sauce and Garnishes Preparation

1. 1

   Roast the Squash

   Preheat the oven to 400°F (200°C). Cut the honeynut squash in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 30-40 minutes or until tender. Once cooked, scoop out the flesh and set aside.

2. 2

   Toast the Nuts

   In a skillet over medium heat, toast the pepitas and pecans for about 3-5 minutes until fragrant. Remove from heat and set aside.

3. 3

   Fry the Sage

   In the same skillet, add the butter. Once melted, add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

4. 4

   Combine the Sauce

   In a large mixing bowl, combine the roasted honeynut squash, toasted pepitas, and pecans. Add the cooked fettuccine and toss to combine. Grate Grana Padano cheese over the top and mix well.

5. 5

   Serve

   Plate the fettuccine and top with crispy fried sage leaves. Drizzle with additional olive oil and sprinkle more Grana Padano cheese if desired.