Serving Size: 3 -4

Ingredients

1 package Fettuccine, cooked

Extra virgin olive oil, SKW Garlic infused EVOO preferred

1 medium butternut squash, peeled

1 white onion, roughly chopped

5 cloves of garlic, peeled

¼ cup parmesan cheese, freshly grated

½ cup heavy cream or half and half

½ cup chicken broth

½ cup water

Dash of nutmeg

Sea salt

Freshly cracked black pepper

5-6 sage leaves, optional

Instructions:

1. Preheat oven to 375°

2. Slice the peeled butternut squash in half and remove seeds and stringy flesh from the inside. Once removed, cut squash into small cubes.

3. Place squash, onion and garlic on a parchment paper lined baking sheet. Drizzle with EVOO and season liberally with sea salt and freshly cracked black pepper.

4. Place pan in oven and bake for 40 minutes.

5. Once baking is complete, in a food processor add squash, onion, garlic, chicken broth, cream & parmesan cheese; blend until smooth.

6. Once smooth, add in water in small increments and continue to puree until the sauce reaches your desired consistency.

7. Transfer sauce into a skillet and cook on medium low heat.

8. Once sauce begins to bubble, add in fettuccine noodles and toss until mixed together.

9. Transfer into dish and top with parmesan cheese and fried sage leaves.

10. Serve hot and enjoy!

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