Linguine With Butternut Squash & Mushrooms

Linguine With Butternut Squash & Mushrooms-serves 4

INGREDIENTS:

  • 1 medium butternut squash

  • 1 sweet yellow onion, chopped

  • 3 cups assorted mushrooms, sliced

  • 2 garlic cloves, minced

  • extra virgin olive oil

  • 1 tbsp butter

  • 2 tbsp fresh sage, chopped

  • ¼ cup heavy cream

  • 2 tbsp grated or shaved parmesan cheese

  • salt and cracked pepper to taste

  • 9 ounces linguine, ¼ cup of cooking water reserved

INSTRUCTIONS:

  • Cut squash lengthwise and remove seeds. Place flesh side down on parchment lined baking sheet and cook in 400 degree oven for 50 minutes, or until tender.

  • When done and cool enough to handle, scoop out the flesh with a spoon, season to taste with salt and pepper, and set aside.

  • Meanwhile, heat olive oil in a large frying pan over medium heat. Add the onions and mushrooms and cook until tender. Next add the minced garlic and cook for another 3-4 minutes.

  • Add the butternut squash, butter and sage, and let simmer on low for 5 minutes, stirring to incorporate all ingredients. Season to taste with salt and pepper.

  • Cook the pasta according to packet instructions.

  • Stir in the ¼ cup of the pasta cooking water, cream and parmesan cheese to the pan. Serve immediately over the cooked linguine. Sprinkle with extra parmesan if desired and enjoy!

Peggy Van Cleef