Fall is prime time for the sweet nuttiness of butternut squash. And combining the squash with earthy mushrooms, leeks and cream offers multiple layers of satisfying flavor. Another great thing about this pasta is that it is pretty much a one-dish, veggie dinner. Pair it with a salad and serve it with a Viognier and you are good to go. You might serve this at a very casual Sunday gathering, perhaps a Mad Men watching party with a few friends. And to get into the spirit of the show, start with a fun cocktail. Enjoy! -alyce eyster
Farfalle with Butternut Squash, Shiitake Mushrooms and Leeks
Author: culinarythymes.com
Recipe Type: pasta
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 6 Tblsp olive oil
- 2 lb. butternut squash, peeled, seeded and cut into ¼ inch cubes
- 1 cup chicken broth
- 4 cups leeks, sliced (tender white part)
- 1 lb. shiitake mushrooms, stemmed and sliced
- 1 tsp fresh thyme
- 3 cloves garlic, minced
- 1 lb. farfalle pasta
- ⅓ cup dry white wine
- ½ cup cream
- ½ cup grated Parmesan
Instructions
- Heat 2 tablesppons of olive oil in a large saute pan. Add the squash to the pan and saute until brown on the edges, about 6 minutes. Add the chicken broth, cover and cook over low heat for about 8 minutes or until tender. Remove with a slotted spoon and set aside.
- In another saute pan, heat the remaining olive oil over medium heat. Add the leeks and saute until tender and golden, about 10-12 minutes. Add the mushrooms, thyme and garlic and saute until tender.
- Meanwhile, cook the pasta according to the package directions.
- Add the wine to the leek/mushroom pan and remove from the heat. Stir in the cream and season to taste. Toss the pasta with the squash, cream sauce and Parmesan. Serve immediately.