Fall Squash Spaghetti Recipe

Preparation Steps

1. 1

   Prepare the Squash

   Peel and cube the butternut squash into small pieces. Steam or boil until tender, about 10 minutes. Drain and set aside.

2. 2

   Cook the Spaghetti

   In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

3. 3

   Make the Porcini Cream

   Soak the dried porcini mushrooms in hot water for 20 minutes. Drain, chop, and set aside. In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Add the chopped porcini mushrooms and cook for 2 minutes. Stir in the heavy cream and simmer for 5 minutes. Season with salt and pepper.

4. 4

   Prepare the Chanterelle Mushrooms

   In a skillet, melt the remaining butter over medium heat. Add the chanterelle mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and pepper.

5. 5

   Combine and Serve

   In a large bowl, combine the cooked spaghetti, butternut squash, porcini cream, and sautéed chanterelle mushrooms. Mix gently, adding reserved pasta water as needed to reach desired consistency. Garnish with grated Parmesan cheese and fresh sage leaves before serving.