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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%
     
Fat
Carbs
Protein

Preparation






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