As of this week, I LOVE vegetables. Don't show me chocolate, bread, ice cream, or pot roast. I'll look at rice or noodles if they're paired with an inordinate amount of greens or mushrooms. Reading other bloggers, just emerging from the December food-fest I don't think I'm alone in this. So when I saw this recipe in my new cookbook, I had to give it a try! It's remarkably similar to the meal I ate there last week.
In a nutshell: peel and cube one butternut squash, toss with melted butter, and roast at 400 degrees on a baking ban. Mine took about an hour, and that was after being microwaved for 5 minutes to soften the skin.
Saute in 1/2 cup butter (it's necessary!) garlic, shallots, any wild mushrooms (I used fresh oyster and re-hydrated shiitake), fresh thyme, and snipped chives. I didn't have fresh thyme, and the dried made the whole dish bitter, although it smelled amazing. The recipe also calls for shrimp, which I didn't add. When everything is softened and the mushrooms are starting to "sweat" (these wild mushrooms are much hardier than our pansy white button mushrooms), toss in the roasted squash which should be nice caramelized in spots by now. Toss in your boiled pasta, and serve it up. PLEASE don't skimp and leave the butter in the pan! Without it, there's no sauce and dry pasta is a sad thing.