Build a Better Tetrazzini

Butternut Tetrazzini Turkey tetrazzini is one of my favorite childhood foods, but could I build a better tetrazzini, a meatless one? Mushrooms are often the default meat substitute because of their meaty texture and flavor, but this already has mushrooms in the sauce so I set off for the Sunday Headhouse farmers’ market in search of inspiration, and found it in the form of a perfectly sized (two pound) butternut squash. I also came home with some shiitake mushrooms for dinner tomorrow, apples, and some gigantic whole wheat English muffins.

The squash is perfect for the star of the tetrazzini because it is hearty, and goes well with the flavor I associate with poultry—sage. I find sage goes well with the orange vegetable family. If you’ve never tried my carrot-sage soup, you’re missing one of my best soup recipes. But back to our project for meatless Monday. This dish has many components, and I know that can put some people off, but none are very difficult, and you can get peeled and cubed butternut squash which will save you some work.

I made this tetrazzini with the traditional cream sauce, but you could make a velouté sauce instead by using all stock rather than half cream. It is a true retro dish, reminiscent of the 1970s. I remember two dishes my mom would make with our leftover Thanksgiving turkey curry made with Campbell’s cream of mushroom soup, and turkey tetrazzini; true 70s comfort food. This version made with squash was good enough for me to work on updating it even more, so look for more veggie tetrazzini heading your way.

Butternut Tetrazzini

Print recipe

Serves	4-6
Prep time	1 hour
Cook time	40 minutes
Total time	1 hour, 40 minutes
Meal type	Main Dish
Misc	Freezable, Pre-preparable, Serve Hot

Ingredients

2lb butternut squash (peeled and cubed into 1/2)
2lb butternut squash (peeled and cubed into 1/2)
1 teaspoon rubbed dry sage
1 teaspoon rubbed dry sage
1 tablespoon olive oil
1 tablespoon olive oil
12oz white mushroom (sliced)
12oz white mushroom (sliced)
8oz spaghetti (uncooked)
8oz spaghetti (uncooked)
1 cup frozen peas
1 cup frozen peas
3 tablespoons butter
3 tablespoons butter
3 tablespoons flour
3 tablespoons flour
1 cup cream or milk
1 cup cream or milk
1 cup stock (vegetable or chicken)
1 cup stock (vegetable or chicken)
1/4 cup dry sherry (or white wine)
1/4 cup dry sherry (or white wine)
salt and pepper
salt and pepper
2/3 cups grated parmesan cheese
1/3 cup breadcrumbs

Directions

Step 1
Preheat oven to 350F Toss cubed squash with olive oil, sage and 1 tsp salt Lay squash on a sheet pan, and roast for 15-18 minutes, until tender
Step 2
In a large sauté pan, melt butter, over medium heat When butter starts to bubble, add mushrooms, and cook stirring and turning mushroom When mushrooms have released their liquid, and it has almost evaporated, add the flour, and stir to incorporate Slowly add the cream, stock and wine, and stir until sauce thickens enough to coat the back of a spoon
Step 3
Cook pasta two minutes less than package directions, so it remains firm Drain and return to pot Add peas, 1/3 cup of the cheese and mushroom sauce Add squash to pasta mix Put into as 8X8" baking dish, that has been greased or sprayed with non-stick spray
Step 4
Mix the remaining 1/3 cup of cheese with the breadcrumbs and sprinkle on top of the pasta mix Bake at 350F for 35-40 minutes, until hot and bubbling