Butternut Tetrazzini

Butternut Tetrazzini

Butternut Tetrazzini
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
T w i t t e r