Butternut Squash Season







Recipe of the Day: Quiet Walker Butternut Squash and Mushroom Pasta



As you may or may not know, Jeff has been working as a forest steward at the Quiet Walker Lodge just outside of Dubuque. It's a lovely little bed and breakfast set on several beautifully forested acres in Durango, Iowa. In addition to the idyllic forest setting, the Inn is also home to several gardens and greenhouses. Upon my first visit to the lodge last week, the owner, Linda, was kind enough to give me several butternut squash and zucchini. This recipe arose from that visit. I put it together on the fly, but it ended up being pretty darn tasty.


1 pound whole wheat pasta (I like penne or rigatoni!)


1 butternut squash, roasted, peeled, and diced



8 oz baby bella mushrooms, sliced


3 cloves garlic, minced


1/2 cup chicken stock


olive oil


good parmesan cheese


red pepper flakes


S&P


Boil pasta, meanwhile sauteing mushrooms, garlic, chili flakes, and squash in oil. Once mushrooms are browned, add chicken stock and bring to a boil. Reduce heat and simmer until pasta is ready. Drain, and combine pasta with the squash and mushrooms. Add a bit of the pasta cooking water to loosen the sauce, and throw in some cheese and salt and pepper. Add more cheese on top and EAT!











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