Splurge on gourmet noodles for this deliciously filling vegetarian shitake and squash dish! We made a project over the weekend out of making homemade pasta. Not an easy endeavor, but if you have the counter/table space for laying out pappardelle after rolling, it’s totally worth the effort.
We send a shout out to Epicurious.com for the inspiration for this newest addition to our Meatless Monday collection, and we would love to hear your comments.
- 2 medium acorn squash
- 1 large or 2 small cartons of shitakes
- 3 tbsp. EVOO
- 1/2 stick butter
- 2 tbsp. sage, chopped
- 1 tsp. nutmeg
- 1 package baby spinach
- 1/2 cup parmesan cheese
- Preparing the squash tops your list of challenges for this recipe, because the acorn is not an easy squash to skin. We typically use a potato peeler to start, running a vertial strip down the outer edges, then a paring knife to complete the task. The smaller the cubes, the quicker the cook time. You also need to de-stem the mushrooms, and slice them into 1/2 inch slices.
- In a large saute pan over high heat (make sure you have a lid), heat olive oil and butter until butter is melted. Add squash and saute for 5-6 minutes. You’ll need to stir often in order to prevent bottom pieces from getting too brown. Bring the heat down to low, add mushrooms and spices, cover and continue to cook for another 10 minutes. Stir every couple of minutes.
- Prepare your pasta. If you’re using store bought, just follow the instructions on the box. If you’ve made fresh pasta, a few minutes in a well seasoned pot of boiling water with a few shots of olive oil will do the trick. When it’s time for dinner, add spinach and cheese, stir well, then plate with pasta! Don’t forget to enjoy with a lovely glass of chardonnay.