2 small butternut squash,(peeled and cubed) into
1 shallot, diced
1 bag of spinach
½ cup of reconstitued porcini mushrooms
Reserve a ¼ cup of the soaking liquid from the
1 cup of chicken stock
¼ cup of cream
Salt and pepper
A pinch of red pepper flakes
1Lb of Farfalle cooked al dente
Coat the butternut squash with olive oil and
salt and pepper.
Roast the squash for approximately 20-30 minutes
until it is nicely browned and set aside.
In a saute pan, brown the shallots in olive oil and
add the spinach then cook until wilted.
Add the porcini mushrooms and season with salt
and pepper then add the butternut squash.
Add the porcini mushroom liquid,chicken stock
and cook for about 6-7 minutes.
Then add the cream and reduce for another 5 minutes.
Toss with the pasta and sprinkle with Parmegiano Reggiano.