This is a rich delicious autumn pasta dish, here’s how I do it:
The sauce:
1 small onion, diced
2 cloves chopped garlic
1 lb chopped butternut squash
1 cup vegetable stock
crushed red pepper
2 Tbs chopped fresh sage
In a skillet heat some olive oil or butter or coconut oil, a few tbs then add the onion, garlic, squash, pepper and pinch of salt. Simmer till slightly soft then add the stock, cover and simmer for 15 mins till completely soft. Pour into blender and purée till smooth.
Add more oil to the skillet and simmer the sage for 5 mins then add the sauce back to the skillet. Adjust salt if needed. Boil fresh fettuccine, 12oz. (I prefer Rana) for 2 mins in salted water, drain (but reserve some pasta water). Add the cooked pasta to the skillet and swirl into the sauce, add a bit of pasta water if needed, Serve in pasta bowls with fresh grated Parmesan cheese.
