Ingredients
¼ cup Grade B syrup
¼ cup Apricot spread
2 Tbs. Olive oil
1 inch knob ginger, grated
juice of ½ lemon
12 Shallots, peeled and halved
2 lbs butternut squash (about one medium), diced
2 heads garlic
3 tbs white truffle oil or olive oil
1 lb fresh fettuccine noodles
salt and pepper to taste
lemon slices for garnish
Shaved parmesan
Preparation
Preheat oven to 375 Whisk together maple syrup and apricot spread together with olive oil, ginger and lemon juice. Toss syrup mixture with squash and shallots. Spread in a roasting pan, and roast for 40-45 minutes, or until squash and shallots are fork-tender. Cut heads off garlic and drizzle tops with a little olive oil. Wrap in aluminum foil and roast with squash and shallots. They should be done at the same time. Boil salted water for fettuccine, and prepare according to package directions. Drain and place in serving bowl. Squeeze out cloves of roasted garlic into a small bowl. Add truffle or olive oil. Whisk, adding oil until mixture reaches desired consistency. Toss with fettuccine, and season according to taste with salt and pepper. Serve fettuccine topped with glazed vegetable mixture, garnished with lemon slices and parmesan. Enjoy!
