Creamy Squash and Hazelnut Sauce

• 1 pound 10 ounces winter squash
• 1 tablespoon extra virgin olive oil
• 1 cup roasted hazelnuts (soaked in water overnight or at least 4 hours)
• 1/2 cup finely grated parmesan
• 1/2 teaspoon rubbed sage
• 3/4 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1 clove fresh garlic (minced)
• 1 1/2 – 2  1/4 cups vegetable stock
• Salt to taste

Hazelnut Toasted Breadcrumbs

• 2 teaspoons extra virgin olive oil
• 3 cloves minced garlic
• 1/4 cup breadcrumbs
• 1 tablespoon crushed hazelnuts
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons finely chopped fresh flat leaf parsley

Sautéed Mushrooms + Fettuccine

• 1 pound box of Barilla Fettuccine
• 2 tablespoons extra virgin olive oil
• 1 shallot (chopped)
• 12 ounces mushrooms (sliced)
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon salt

Creamy Squash and Hazelnut Sauce

1. Preheat the oven to 375 degrees Fahrenheit. Cut the squash in half and scoop out and discard the seed pulp. Place on a baking sheet, cut side facing up, and rub with the olive oil. Place in the oven and roast squash until very tender when pierced with fork, about 35 to 45 minutes. Set aside to cool to room temperature.
2. Scoop out the tender flesh of the roasted squash and place it in a blender or food processor with the remaining ingredients. Blend until completely smooth. Set aside.

Hazelnut Toasted Breadcrumbs

1. Heat the olive oil in a medium sauté pan over medium low heat. Add the garlic and stir to coat in the oil. Continue cooking until the garlic has softened, is aromatic, and light gold around the edges. Add the breadcrumbs and hazelnuts and stir to combine.

2. Spread out the breadcrumb mixture with the end of your spoon so that it covers the bottom of the pan evenly. Continue to cook until the breadcrumbs are toasted and deeply golden, about 2 to 4 minutes, stirring every 30 seconds. Remove from heat, transfer the breadcrumb mixture to a wide shallow bowl, and allow to cool. Once cooled, toss in the grated parmesan and chopped fresh parsley. Set aside.

Sautéed Mushrooms + Fettuccine

1. Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Add the shallot and reduce heat to medium-low, and saute until softened and transparent, about 5 to 7 minutes, stirring every 2 minutes.
2. Add the mushrooms, thyme, and salt, and drizzle with the remaining olive oil. Continue cooking until the mushrooms have released their moisture, shrunken slightly, and darkened in color, about 15 to 20 minutes, stirring every 3 to 5 minutes.
3. Bring a large pot of water to a boil, then add a tablespoon of salt and stir. In a separate large pot, heat up the creamy squash and hazelnut sauce over low heat.

4. Add the fettuccine to the pot of boiling water and cook according to the package directions, stirring every minute. Once the pasta is nearly cooked, use a heat-proof glass measuring cup to transfer 1/2 cup of the pasta water to the creamy squash and hazelnut sauce and whisk until smooth.

5. Use spaghetti tongs to grasp the pasta and transfer it to the pot with the sauce, and mix until the pasta is evenly coated in the sauce. Add the sautéed mushroom mixture and toss to combine. Serve alongside the breadcrumbs to be sprinkled atop each serving.