See full recipe on: Group Recipes
Ingredients |
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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 |
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