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Fettuccini with Squash and Macadamia Basil Crumble

An easy-to-make twist on a traditional pasta dish, the roasted squash brings out a sensational sweet flavor to an otherwise savory dish.


1 pound spaghetti

1 ½ ounces white wine

Juice of 1 lemon

1 pound roasted diced squash or pumpkin



½ cup macadamias halves and wholes ½ cup roughly chopped sourdough bread

1 tablespoon macadamia or extra virgin olive oil

8-10 leaves fresh basil, sliced

Grated zest of ½ lemon



  1. To make the crumble, toss the macadamias and breadcrumbs in the oil and place on a lined baking tray.  Bake in a moderate oven for 6-8 minutes or until nuts are toasted.  Set aside some of the nuts for garnish and transfer the remaining mixture to a food processor or bowl. Add the basil and lemon and grind to a make a coarse crumble mixture. Set aside.
  2. Cook the pasta according to directions on packet.
  3. Drain the pasta and return to pan with a few tablespoons of the cooking water, the oil, squash and wine. Toss to heat through, spoon into bowls and scatter with the crumble and reserved nuts.

Nutritional Information

Based on 6 servings.

Per serving:

Calories 430
Total Fat 12g
Saturated Fat 2g
Monounsaturated Fat 9g
Polyunsaturated Fat .5g
Cholesterol 0mg
Sodium 30mg
Carbohydrates 68g
Dietary Fiber 6g
Protein 12g