Butternut Squash "Pappardelle" In A Wild Mushroom And Brown Butter Sauce - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

BUTTERNUT SQUASH "PAPPARDELLE" IN A WILD
MUSHROOM AND BROWN BUTTER SAUCE
Butternut squash never took so quickly to cook!
1
small butternut squash
2
about pounds
and seeded
6
tablespoons unsalted butter
divided
1 ,
shallot finely diced
4
ounces mixed wild mushrooms
such as oyster
bella
¾
teaspoon kosher salt
¼
teaspoon freshly ground
black pepper
2
tablespoons white wine
8–10
small sage leaves
g p
rated armesan cheese for
,
serving optional
, Makes 2 to 3 cups
,
peeled
1. Trim butternut squash to fit into feed tube. Fit the
,
2. In a large skillet, heat half of the butter over medium-
, /
cremini baby
,
divided
3. Add mushrooms, 1/2 teaspoon salt and the pepper.
4. Add wine and deglaze pan by scraping up the brown
5. Add remaining butter and cook until butter starts to
6. Remove from heat and let sit 2 minutes.
7. Sprinkle with Parmesan cheese, if using. Taste and
Nutritional information per serving (1 cup):
Calories 408 (72% from fat) | carb. 3g | pro. 2g | fat 33g
sat. fat 24g | chol. 90mg | sod. 867mg | calc. 80mg | fiber 0g
SOUPS/SALADS
Spiralizer with the Ribbon Disc. Process squash on
Low. Break apart extra-long strands into 2- to 3-inch
pieces; reserve.
high heat until hot and foamy, about 4 minutes. Add
shallot. Cook until transparent, about 1 minute.
Sauté until dark brown, about 8 minutes.
bits on the bottom of the pan. Cook mushrooms for
an additional minute.
brown, about 5 to 6 minutes. Add squash, remaining
salt and sage leaves. Stir and cook until soft, but not
breaking apart, about 4 to 5 minutes.
adjust seasoning as desired and serve.
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