Black Truffle and Roasted Butternut Squash Fettuccine

Number of Servings


Preparation Time


Cooking Time


The Recipe

Black Truffle and Roasted Butternut Squash Fettuccine

Butternut Squash due to its sweet, rich flavour and its wonderful texture is a wonderfully versatile ingredient to use in autumn cooking, such as in Black Truffle and Roasted Butternut Squash Fettuccine from Farm Shop Head Chef Ben Jupp. All the ingredients are available from the Cowdray Farm Shop.

We hope you enjoyed making this Black Truffle and Roasted Butternut Squash Fettuccine. Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. Butternut Squash is also a brilliant substitution in this Curried Pumpkin and Peanut Butter Soup. View other recipes from Cowdray Farm Shop & Café here.


  • 250g Filotea Truffle Fettuccine
  • 4 pinches of Truffle Hunter Black Truffle slices
  • 1 bunch of thyme, leaves picked
  • 1 butternut squash, peeled and diced into 1cm pieces
  • 3 shallots, sliced
  • 50g butter
  • 3 garlic cloves, crushed
  • 50g parmesan, grated
  • A hand-full of fresh sage, chopped


  1. Preheat oven to 180﮿ C.
  2. Place the butternut squash, thyme, shallots and garlic into a roasting tray and drizzle with a little olive oil and a good seasoning of salt and black pepper. Transfer to the oven and roast for 20-25 minutes.
  3. Meanwhile, place a pan of salted water on a high heat and bring to the boil.
  4. 5 minutes before the squash is ready, drop the pasta into the water and cook for 5 minutes.
  5. Drain well and return to the pan along with the butter. Tip the squash into the pasta and mix.
  6. Shave over the parmesan and sage, and serve each portion with a pinch of truffle.
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