Foraged Mushroom & Herb Blend with Autumn Roasted Squash and Greens
Serving Size: 4-6
Prep Time: 10 Minutes
Cook Time: 1 Hour, 15 Minutes
Total Time: 1 Hour, 25 Minutes
Ingredients:
1 lb. Pappardelle’s Foraged Mushroom & Herb Blend
1 (2-lb.) butternut squash, peeled, de-seeded & chopped into 1" cubes
2 Tbsp. extra-virgin olive oil
1/2 tsp. cinnamon
1 Tbsp. salt
1 tsp. black pepper
1-1/2 tsp. crushed red pepper flakes
2 Tbsp. butter
1 Tbsp. minced garlic
1 lb. baby spinach
1 cup roasted pecans, chopped into pieces
4 cups vegetable stock
Lemon wedge, for garnish
Parmesan cheese, for garnish
Instructions:
- Preheat oven to 350ºF.
- In a large bowl, toss butternut squash with olive oil, cinnamon, salt, pepper and 1 tsp. of crushed red pepper.
- Arrange squash on a sheet pan. Roast in oven until squash is tender, about 45 minutes, flipping squash half way through. Remove from oven, let cool and set aside.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
- In a large skillet, melt butter. Add garlic and 1/2 tsp. crushed red pepper. Sauté until garlic is fragrant, about 1 minute. Add spinach and sauté, stirring constantly, until wilted, about 2-3 minutes.
- Deglaze skillet with vegetable stock and reduce heat to low, simmering until liquid is reduced by half, about 10 minutes.
- Add roasted squash and pasta to sauce and toss to combine. Fold in pecans.
- Divide the pasta into serving dishes. Garnish with a lemon wedge and Parmesan cheese. Serve and enjoy!
