Saturday, October 22, 2011

Rigatoni with mushrooms in roasted butternut squash sauce

Fall's here. And with it, gusts of wind bringing a rain of gold and red. Leaves everywhere. Slight nip in the air.
The perfect time for butternut squash. We got a beautiful golden squash with nice glowing orange flesh. Ofcourse the first dish was butternut squash risotto. But the pasta sauce made with leftover roasted butternut squash turned out really mouthwatering slobberlicious.

Butternut squash
extra virgin olive oil (half a tsp or so)
Seasoning (Mix equal Onion powder,Garlic powder,Cumin powder, Oregano, Marjoram) about a tblspn for one squash
Garlic, chopped finely.
Mushrooms, chopped
Milk or cream ( I used milk but I think cream would be as good and make the sauce smoother)
Olive oil
Crumbled feta cheese

Cut squash into cubes and mix with oil and seasoning blend, spread on a baking sheet and roast at 375 F until cooked through.
Cool. Blend coarsely
Boil water, salt it and throw in the rigatoni
Meanwhile, in a pan, heat olive oil, add the garlic, add a pinch of salt.
Add the chopped mushrooms, salt it and fry until the edges of the mushroom are golden brown.
Add the butternut squash puree and milk/cream
Add chopped parsley
Check for pasta to be al dente, drain.
Add the sauce to the pasta, top with crumbled feta cheese.
Yum Yum.

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