More squash!!

Winter squashes are my favorite thing to cook this time of year. I've yet to meet a recipe or squash I didn't like. I tried this new recipe out last night and it was delicious!! The original recipe calls for Parmesan (which my husband can't have) so instead, I added minced garlic and onions to add more flavor. The original recipe also called for a whole stick of butter! woah, so I used 1/2 stick in the beginning and finished off with olive oil. I think it would taste great only using olive oil, but the butter certainly adds that buttery charm.

12 oz. fettuccine or pappardelle pasta (fresh is better)
1/2 stick butter
1/4 cup olive oil
3 cups 1/2 inch cubes butternut squash (~1lb squash)
8 ounces fresh shiitake mushrooms (any really- I used ~7 each of shiitake and oyster)
remove stems and slice
1 1/2 tablespoon fresh sage
6 ounce package baby spinach
Optional:
3/4 cup Parmesan cheese grated
3 cloves garlic minced
1/2 onion chopped

In medium pot, begin boiling water with salt for fettuccine. In large sauce pan, warm butter until soft add cubed squash and cook until just tender stirring often, about 5 minutes.

Add fettuccine noodles to boiling water to begin cooking.

Add mushrooms, sage, and olive oil (onions & garlic if using) to squash and continue cooking until mushrooms are soft and squash is tender. Add spinach and stir into veggie mix. Season with salt and pepper. Turn on low heat and wait for fettuccine to finish cooking.

When noodles are done add to veggies and mix well. I found the noodles to get clumpy this way, so I would recommend serving the pasta in individual bowls and then topping with veggie mix.

Garnish with Parmesan...

Enjoy!

Original recipe "Pappardale with Squash, Mushrooms, and Spinach" can be found 2007 Bon Appetit, or at Epicurious.com