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