Thanksgiving Recipe: Butternut Squash Pasta Bowl
To accompany Thanksgiving, all the love, flavor, and aroma of the Fall! Try this delicious butternut squash pasta for lunch, or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at abasto.com.
Cooking tools:
- Immersion blender
- Pot
- Skillet
- Colander
- Microplane
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 1 pound of pasta Orechetti.
- 2 cups of butternut squash, peeled, cut in 1”cubes.
- 1 cup natural chicken stock.
- 1 white onion, diced in med cubes.
- 4 tbsp olive oil.
- 1-2 cups of mixed mushrooms.
- Parmigiano-Reggiano (to taste).
- 6-8 large garlic cloves (1/2 whole and 1/2 minced).
- Splash of white wine (about 1/4 cup or less).
- Zest of one lemon.
- Salt and Pepper.
- Fall herbs blend: rosemary, thyme, sage, to taste.
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