Recipe from Di zucca in zucca by Igles Corelli Photography:  Claudia Castaldi Preparation time: 30 minutes Cooking time: 25 minutes (approx.) Per 4 portions: 500 g of butternut or other firm fleshed winter squash 300 g egg noodles (tagliatelle) 100 g pork sausage 100 ml red wine 30 g butter 1 medium onion 2 tablespoons extra virgin olive oil Vegetable broth Parmigiano reggiano cheese 1 small bunch of flat-leaf parsley Salt and pepper   Prepare the sauce Peel the squash, eliminate the seeds and filaments and cut the flesh into small cubes. Remove the sausage casings and break up the meat. Heat the butter and the extravirgin olive oil in a sauté pan, add the sausage and brown. Add the onion, finely chopped, the squash and, finally, the wine. Mix well and allow the alcohol to evaporate. Continue cooking for approximately 20 minutes, stirring from time to time and adding a little vegetable broth, if necessary, to keep the contents from sticking. Salt and pepper to taste, remove from heat and set aside. Preparare the tagliatelle Cook the tagliatelle in abundant boiling, salted water then drain. Cover the base of a deep serving dish with a layer of the prepared sauce, add some of the tagliatelle and continue alternating pasta and sauce, finishing with the latter. Sprinkle with grated Parmigiano reggiano cheese and chopped parsley. Cover with a kitchen towel and allow to rest for a few minutes before mixing in order to evenly distribute the sauce and cheese.