Farfalle with Butternut Squash, Shiitake Mushrooms and Leeks

Farfalle with Butternut Squash, Shiitake Mushrooms and Leeks

Serves 6, Easy

6 Tblsp olive oil

2 lb. butternut squash, peeled, seeded and cut into 1/4 inch cubes

1 cup chicken broth

4 cups leeks, sliced (tender white part)

1 lb. shiitake mushrooms, stemmed and sliced

1 tsp fresh thyme

3 cloves garlic, minced

1 lb. farfalle pasta

1/3 cup dry white wine

1/2 cup cream

1/2 cup grated Parmesan

Heat 2 tablespoons of olive oil in a large saute pan. Add the squash to the pan and saute until brown on the edges, about 6 minutes. Add the chicken broth, cover and cook over low heat for about 8 minutes or until tender. Remove with a slotted spoon and set aside.

In another saute pan, heat the remaining olive oil over medium heat. Add the leeks and saute until tender and golden, about 10-12 minutes. Add the mushrooms, thyme and garlic and saute until tender.

Meanwhile, cook the pasta according to the package directions.

Add the wine to the leek/mushroom pan and remove from the heat. Stir in the cream and season to taste. Toss the pasta with the squash, cream sauce and Parmesan. Serve immediately.

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Complementary Wines: Bordeaux

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