Roasted Pink Banana Squash with Farfalle and Wild Mushrooms Recipe
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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