Roasted Pink Banana Squash with Farfalle and Wild Mushrooms Recipe
See full recipe on: Group Recipes
Ingredients |
|---|
| 16 cups water |
| 2 tablespoons salt |
| 3 tablespoons olive oil, divided |
| 1 pound farfalle (bow tie) pasta |
| 3 pounds pink banana squash, peeled, seeded, and cut into 3/4-inch cubes |
| 1/2 cup melted butter |
| 1 cup brown sugar |
| 1/2 teaspoon fresh or dried thyme |
| 1 tablespoon salt |
| 1/4 teaspoon black pepper |
| 1/2 cup butter |
| 2 tablespoons chopped shallots |
| 3 tablespoons chiffonade fresh sage |
| 2 tablespoons fresh chopped garlic |
| 3 cups sliced assorted mushrooms, shiitake, crimini, oyster, porcini, chanterelle, enoki, or portabellos (only if gills are removed, or they will discolor the dish) |
| 1 cup dry sherry |
| Salt and freshly ground pepper, to taste |
| Fresh sage sprigs, garnish |
| 2 tablespoons chopped parsley, garnish |
Nutrition 810 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 6 | — |
| Fat | 0g | 0% |
| Carbs | 0g | 0% |
| Protein | 0g | 0% |
| Fiber | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 26mg | 1% |
Preparation |
|---|
Domino® Sugar Products
SAVE $0.75
Sprout Organic Baby or Toddler Puree Pouches
$2.00 OFF
REDPLUM.COM COUPONS
Couponing for Beginners: Tips for Superior Savings
December Shopping List
Black Pepper Spice-Rubbed Beef Tenderloin
REDPLUM.COM BLOG
RetailMeNot Everyday
on Facebook RetailMeNot Everyday
on Twitter
