Creamy Butternut Squash Pasta
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This week we are excited to bring you a recipe from fellow mama and Instagram foodie, Janine Nyquist. She is sharing a rustic and cozy butternut squash penne that will be sure to warm you up this winter! Check out her Reel here!
2 cups butternut squash, cubed into 1” pieces
Olive oil, to coat pan
Kosher salt, to taste
Freshly-cracked pepper, to taste
2 Tbsp avocado oil
1 box of 3 Farm Daughters penne
8 oz cremini mushrooms, sliced
3 Tablespoons + 1/2 stick butter, divided
1 leek, sliced (white and light green parts only)
3 cloves garlic, minced
2 Tbsp chopped fresh sage
8 sprigs thyme, leaves only
Parmigiano cheese, grated
Preheat oven to 400 degrees.
Toss the butternut squash with olive oil, salt, and pepper and spread onto a baking sheet. Roast about 20-25 minutes until softened and caramelized.
Bring a large pot of salted water to a boil, cook penne 2 minutes less than package directions, reserving about 1 cup of pasta water.
In a medium saute pan, heat the avocado oil then add the mushrooms, kosher salt, and pepper to taste. Cook about 5-8 minutes until golden. Remove from pan to a plate and set aside
In the same pan, melt the 3 Tablespoons butter and add the leeks and garlic. Sweat, on low heat, until soft, about 3-4 minutes. Add herbs then remove leeks to the plate with mushrooms
Melt the 1/2 stick butter over medium low until it starts to brown and smell nutty. This will become the sauce.
Add the mushrooms, leeks, and roasted squash to the pan.
Add the cooked pasta and about 2 small ladles of pasta water. Stir to coat.
Turn off the heat and add 2 generous handfuls of Parmesan. Stir and season with salt to taste.
Finish with more Parmesan and enjoy!