Ingredients: |
Ingredients: 1/4 c fresh breadcrumbs
8 tbsp EVOO, divided
sea salt
freshly ground black pepper
1 1/2 lb butternut squash, 1/4" cubes
1 1/2 lb mixed wild mushrooms, trimmed and quartered
2 tbsp unsalted butter
1 c chopped yellow onion
1 tbsp minced garlic
1 tbsp fresh ginger
1/2 c white wine
1 c chicken broth
1/2 c plain yogurt
1 tbsp chopped fresh sage leaves
1 c dried casarecci (or short pasta)
1/2 c grated Parmesan cheese, for serving
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Directions: |
Directions:1. Preheat oven 350º
2. On small baking sheet, spread bread crumbs; drizzle with 1 tbsp EVOO; season with sale and pepper.Toast until browned, about 7 min; transfer to bowl.
3. In a pot, heat 3 tbsp EVOO over mod high heat. Saute squash with a pinch of salt and pepper. Cook, stirring until tender, browned, crisp -- 8 - 10 min. Transfer to bowl.
4. Heat tbsp EVOO in same pot; add mushrooms, season with sand and pepper; cook until tender and browned, 8 min. Transfer to bowl with squash.
5. Reduce heat to low. In same pot, melt butter with 2 tbsp EVOO; add onion, garlic, ginger. Cook, stirring, until the onion softens, about 5 min.
6. Stir in wine and broth; bring to a boil. Simmer over moderate heat until slightly reduced about 5 min.
7. Reduce heat; stir in yogurt. Add mushrooms, squash, and sage; toss. Remove from heat; keep warm.
8. Cook pasta until al dente. Drain reserving 1/4 c liquid.
9. Add pasta to the pot and toss with sauce. Add some pasta water if dry. Season with salt and pepper.
10. Serve with sage, bread crumbs and Parmesan, sprinkled on top.
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This recipe for Wild Mushroom and Sage Casarecci is from