Butternut Squash Pasta Bowl With Mushrooms and Fall Herbs - The Kitchen Doesn't Bite
By Doreen Colondres With all the love, flavor and aroma of the Fall! Try this delicious butternut squash pasta for lunch, dinner or as a side dish of a protein. If you prefer to make it without the...
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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