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Gemelli Pasta with Butternut Squash & Shitake
Courtesy of Pat Turano
Trattoria Rustica
517 Bloomfield Ave., Montclair
973-783-3436
Ingredients:
• 1 medium butternut squash
• 1 1/2 cups shiitake mushrooms
• 2-3 leeks (white part only)
• 2 cups chicken or vegetable broth
• 2 Tbl olive oil
• salt & pepper to taste
Cut squash in half and take out seeds. Roast in pan with 1 cup of water at 400
deg F until slightly tender when touched with fork (approx. 40 min.) Cut squash
into cubes. Saute sliced leeks, mushrooms & squash in olive oil until tender.
Add 2 cups chicken or vegetable broth and simmer for 20 minutes. Salt and pepper
to taste. Serve over Gemelli pasta. Serves 4-6.
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