Name: Roasted Butternut Squash Fettuccine with Seared Chicken and Runny Egg
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 340 g dried fettuccine (or tagliatelle); 700 g butternut squash, peeled and cut into 1-inch cubes; 600 g boneless skinless chicken breasts; 4 pcs large eggs; 3 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 120 ml low-sodium chicken stock (or water); 50 g freshly grated Parmigiano-Reggiano; 1 tsp fresh sage, chopped (or 8–10 small leaves); 1 tsp fresh thyme leaves; 0.25 tsp red pepper flakes; 0.5 fruit lemon zest (optional)

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