Butternut Tetrazzini
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| 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 | |