Butternut Squash Pasta Bowl With Mushrooms and Fall Herbs
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...
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 thekitchendoesntbite.com.
Cooking tools:
- Immersion blender
- Microplane
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Stove
- Serving bowl
- Grater
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
- Pepper
- Fall herbs blend: rosemary, thyme, sage, to taste
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