Autumn brings the perfect balance of sweet and tangy flavors — like roasted squash and fresh pomegranate. In this dish, whole wheat tagliatelle, Pecorino Romano, and these seasonal jewels create a rustic yet refined harmony that celebrates the best of fall.

Ingredients

• 250 g whole wheat egg tagliatelle (see recipe)
• 400 g squash flesh (cut into 2.5–3 cm cubes)
• 1 tbsp extra virgin olive oil
• 1 tsp brown sugar (or 1 tsp chestnut honey)
• 30 g finely grated Pecorino Romano
• 1 pomegranate (100 ml juice, filtered + fresh seeds)
• 1 tsp chestnut honey (for the reduction)
• 1/2 tsp cornstarch dissolved in 1 tbsp cold water
• salt, black pepper
• 6–8 fresh sage leaves

Directions

1. Squash
   • Toss cubes with olive oil, salt, pepper, and sugar (or honey).
   • Roast in the air fryer at 190 °C for 20–22 min, shaking halfway.
2. Pomegranate reduction
   • Extract and strain 100 ml of juice.
   • Simmer with chestnut honey for 6–7 min.
   • Add cornstarch slurry, whisking for 1 min until silky.
3. Pasta
   • Cook tagliatelle in salted water.
   • In a pan, combine squash, 2 tbsp of reduction and a ladle of pasta water.
   • Add drained tagliatelle and toss well.
4. Crispy sage
   • Heat 2 tbsp olive oil in a small pan.
   • Fry the sage leaves for a few seconds per side until crisp.
   • Drain on paper towels.
5. Finishing
   • Off the heat, mix in Pecorino Romano.
   • Plate in a nest shape, garnish with fresh pomegranate seeds, drops of reduction and crispy sage leaves.