Lobster Mushroom and Butternut Squash Pappardelle – Howling Bluff Estate Winery

Ingredients

• 1 small butternut squash, peeled and cubed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 500 grams dried pappardelle pasta
• 6 tablespoons extra virgin olive oil
• 1 pound fresh lobster mushrooms, cleaned and thickly sliced
• 4 tablespoons butter
• 1/2 teaspoon kosher salt
• 1 large shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 2 salted anchovies, rinsed, bones removed and finely chopped
• Pinch dried chili flakes
• 1 lemon, zest only
• 1/4 cup fresh Italian parsley leaves
• 1 cup Pecorino, grated
• kosher salt to taste