Farfalle With Butternut Squash, Mushrooms And Spinach

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2 1/2 lbs	1135g / 40oz	Butternut squash - peeled, seeded,
		And cut into 3/4" pieces - (abt 5 cups)
1/2 cup	118ml	Water
8 oz	227g	Small portobello mushrooms (portobellini) - gills scraped,
		Cut into 1/2" pieces
8 oz	227g	Shiitake mushrooms - stemmed, and
		Cut into 1/2" pieces
3		Garlic cloves - chopped (large)
1 teaspoon	5ml	Chopped fresh rosemary
1/3 cup	78ml	Dry white wine
1/3 cup	78ml	Whipping cream
1/8 teaspoon	0.6ml	Ground nutmeg
1 lb	454g / 16oz	Farfalle (bow-tie) pasta
1		Bag spinach leaves - (10 oz)
2/3 cup	97g / 3.4oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Add butternut squash and saute until beginning to brown, about 6 minutes. Add 1/2 cup water, cover and cook until just tender, stirring occasionally, about 8 minutes. Using slotted spoon, transfer sauteed squash to bowl.

Add remaining 2 tablespoons olive oil to same skillet over medium-high heat. Add all mushrooms, garlic and rosemary and saute until tender, stirring occasionally, about 8 minutes. Add white wine and bring to boil, scraping up browned bits. Remove from heat. Stir in whipping cream and nutmeg.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Add squash, mushroom sauce, spinach and Parmesan cheese. Toss over medium heat until spinach wilts, pasta is heated through and sauce coats pasta, adding reserved cooking water by 1/4 cupfuls if pasta is dry. Season with salt and pepper; serve.

This recipe yields 6 servings.

Source:
Bon Appetit, January 2001

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