Serves 4
Ingredients:
2 tablespoon olive oil, divided
2 Tablespoon unsalted butter, divided
1 shallot
1 small butternut squash (to make 2 cups diced)
4 medium-sized sage leaves (lately the sage I’ve been getting has extra-large leaves, if yours does too use only 2 of those instead of 4)
1 pound of mushrooms— I like a mixture of Shiitake and Cremini
1/2 teaspoon kosher salt, divided
1 pound farfalle pasta
1 Tablespoon Kosher salt
lemon zest, optional
hazelnuts, finely chopped, optional
parmesan cheese, grated, optional
Peel the butternut squash with a Y-shaped peeler. This makes it easier to cut. Cut it in half horizontally and scoop out the seeds. Cut each half lengthwise and dice into small pieces about the size of a hazelnut. This will ensure the squash cooks quickly and evenly. Set aside.
Tear the mushrooms into bite sized pieces. Set aside. Dice the shallot and chop the the sage.
Melt 1 Tablespoon of butter with 1 Tablespoon of olive oil over medium heat in a Dutch oven or other large pot.Add the shallot and cook until soft— about 7 minutes. Add the butternut squash and 2 Tablespoons of water and cook in a single layer tossing occasionally. When it starts to soften. Add 1/4 teaspoon of salt, stir, add the sage and stir again. Continue cooking until tender— about 8 minutes.
Move the squash to a clean plate or bowl. Melt the remaining Tablespoon of butter and olive oil over medium heat cook the mushrooms in a single layer, without crowding. Let them start to brown before tossing them. Cook and toss occasionally until they are browned and a little crispy. Add 1/4 teaspoon salt. You can cook the mushrooms in two batches if you have a smaller pan.
To cook the pasta: salt the water with 1 Tablespoon of kosher salt and bring the water to a roaring boil. Cook the pasta according to the package time but reduce the cooking time by one minute.
Toss the mushrooms and squash together. Taste and adjust salt if needed.
When pasta is done cooking scoop out 1/2 cup of the cooking liquid before draining.
Add the pasta and the cooking liquid to the mushrooms and squash. Heat everything over medium heat. Toss or stir constantly for about two minutes until everything thickens.
Sprinkle with lemon zest, hazelnuts, and parmesan if desired.