Tagliatelle with Butternut Squash Cream SauceDirections

1 pound fresh pasta
2-pound butternut squash, cut in half length wise
Olive Oil
3 tbsp. butter
8 large sage leaves
1 small shallot, minced
½ cup finely grated Parmesan cheese, plus more for garnish
½ cup heavy cream
Salt & pepper


1. Preheat oven to 425°F.

2. Generously oil the two halves of butternut squash and place on a parchment lined sheet tray flesh side down. Roast in oven for about 35 – 45 minutes until cooked through and slightly browned.

3. While squash is roasting, heat a sauce pan over medium – high heat and add butter. When butter stops foaming, add sage leaves and cook until they are darkened and crisp. Remove to a paper towel to drain. Take saucepan off heat and reserve.

4. When squash is done, heat reserved saucepan and add shallots. Sweat with a little salt and cook until translucent. Remove seeds from butternut squash and add flesh to sauce pan with the shallots. Using an immersion blender, puree until smooth. Stir in parmesean cheese and heavy cream, heat gently and season with salt and pepper. Crumble the sage into sauce, reserving some for garnish.

5. Toss with fresh pasta and serve.

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