Butternut Squash Ribbons with Spinach Tagliatelle
  • 12 oz. spinach tagliatelle
  • butternut squash ribbons created from the neck only of a butternut squash
  • 1 cup of sauteed mushrooms
  • ⅓ cup cream or half and half
  • ⅓ cup of stock, chicken or vegetable
  • ⅓ cup of grated parmesan or romano cheese
  • 1 garlic clove, minced
  • parsley for garnish
  • olive oil
  1. Cut the top off of a long neck medium sized butternut squash, peel skin off then make long ribbons using a vegetable peeler. Turn as you peel. Toss into a bowl and drizzle olive oil and salt and pepper all over then place on a rimmed baking sheet and roast at 375 to 400 until edges start to curl, keep watching as to not burn. Set aside.
  2. Cook tagliatelle al dente.
  3. In a saute pan drizzle olive oil, add garlic and cook until golden.
  4. Pour in the cream, stock and cheese, cook until slightly thickens.
  5. Add mushrooms and gently toss everything together and place on a platter adding more grated cheese, a nice drizzle of olive oil and fresh parsley for garnish.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/10/butternut-squash-ribbons-with-spinach-tagliatelle.html