Squash and Mushroom Spaghetti
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
- 250 gr. / 9 oz. mushrooms, sliced
- 1 kilo / 2 lb. squash flesh
- 1 onion, chopped
- 500 ml / 17 fl oz. chicken stock, you can replace with vegetable stock for a completely vegan dish
- ½ cup wine any type
- Couple of sprigs of rosemary and a few leaves of sage
- Salt pepper
- 1 tsp paprika
- Olive oil
- 500 gr. / 18 oz. spaghetti
- Cut the squash in small dices.
- Take a pan and lay a parchment paper.
- Scatter the squash pieces, sprinkle some olive oil and balsamic vinegar and bake in a preheated oven at 200°C/ 400°F for as long as they become soft.
- Remove and set aside.
- In a skillet pour some olive oil and sauté the mushrooms and onion until they become soft.
- Pour the wine and continue to sauté until it loses half of its volume.
- Add the stock and the herbs, salt, pepper and paprika.
- Lower heat and let them boil for about 15 to 20 minutes.
- In a blender add the squash pieces but a few for garnish and pour some of the sauce from the mushrooms.
- Blend to mash the squash.
- Return the mashed squash to the skillet with the mushrooms, the onion and the stock and incorporate.
- Boil the spaghetti according to your liking and serve with the squash sauce on top of it with squash bites here and there.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/squash-and-mushroom-spaghetti/
3.3.3070