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Butternut Squash & Rosemary Cream Tagliatelle

By: Visit Duluth | May 24, 2019

The perfect pasta for a cold winter dinner.  The warm rosemary cream sauce is a great contrast and compliment to the bright and sweet butternut squash.  While the spinach adds a note of health and color, the mushrooms contribute a satisfying umani sense that is sure to please everyone at the table.

 

Butternut Squash & Rosemary Cream Tagliatelle

By: Jillian Forte

Ingredients

1 medium sized butternut squash

Vegetable oil

1 package of tagliatelle pasta or your favorite style of pasta

1 8oz container of cremini mushrooms

1/2Tbl minced garlic

Splash of white wine

3 cups of spinach

½ c Heavy cream

½ Tbl minced rosemary

Parmesan for garnish

Method

  1. Begin by preheating the oven to 400. Peel, deseed and dice the butternut into 1 inch or smaller cubes. Toss the squash cubes in the oil, place on a baking sheet, sprinkle with a little salt and bake until tender. Set aside.
  2. Bring a pot of salted water to a boil. Once it has boiled add the pasta noodles and stir immediately so they do not stick together. Strain and set aside until the sauce is complete.
  3. Meanwhile, slice the mushrooms, mince the rosemary and garlic.
  4. Get a sauté pan nice and hot, add oil to cover the bottom of the pan. Add the mushrooms and sauté, once they are mostly cooked add the minced garlic.  Before the garlic is beginning to turn brown, add the spinach and a splash of white wine to deglaze the pan.
  5. Once the wine has evaporated add the cream, a pinch of salt and the rosemary. Allow the cream to reduce and the spinach to wilt.  Stir in the cooked squash; mushing the squash into the sauce will give it a golden color, leaving the squash in cubes will create bursts of flavor.
  6. Once the cream has reduced in half taste it, it may need more salt or rosemary. Toss the sauce with the pasta noodles until every noodle is coated in the sauce. Place the pasta on the plates and garnish with grated parmesan. Serve with a side of your favorite crusty bread.

 

Jillian Forte Executive Chef and General Manager
At Sara’s Table Chester Creek Café
1902 East 8th Street Duluth, MN 55812
218-724-6811