Fettuccine with Squash and a Creamy Herb Sauce (Fettuccine alla Zucca con Crema alle Erbe) | RICARDO

Ingredients

• 1 butternut squash, about 2 lb (900 g), peeled, seeded and cubed
• 8 unpeeled garlic cloves
• 2 tbsp (30 ml) olive oil
• 2 bunches sage
• ¾ cup (180 ml) 35% cream
• 1 bunch rosemary
• ¾ lb (340 g) egg pasta (fettuccine or tagliatelle)
• ¾ cup (55 g) Parmesan cheese, freshly grated
• ¼ cup (10 g) basil, finely chopped
• ¼ cup (10 g) chives, finely chopped
• 2 tbsp oregano, finely chopped
• 2 tbsp flat-leaf parsley, finely chopped