TO DRINK: Fryer’s Cove Sauvignon Blanc has the charm and appeal to complement this dish.
Butternut, sage, ricotta and walnut spaghetti
Cover 800g diced butternut with water and poach for 15 minutes. Drain and reserve the water. Melt 40ml butter and 80ml (1/3 cup) olive oil in a large frying pan. Add 100ml honey and fry the butternut for 5 minutes. Sprinkle with salt and freshly ground black pepper, to taste. Add 4 finely chopped garlic cloves and 100ml fresh sage leaves and fry until the leaves are crispy.
Stir in 250ml (1 cup) crème fraîche. Cook 500g spaghetti in plenty of salted boiling water, including the reserved butternut water, until al dente. Drain. Place the pasta in a serving bowl and toss through the butternut mixture. Top with crushed walnuts and serve with plenty of freshly grated Parmesan.