About the Recipe
1/2 cup yellow onion, chopped
1 clove garlic, minced
1 cup shitake mushrooms, sliced
2 cups butternut squash, roasted
2-3 tbsp olive oil
Juice of 1/2 a lemon
Seasoning of choice
Pack of spinach farfelle
Prep the spinach according to pack instructions. When ready, drain and set aside.
Pre-heat oven to a high temp (427 F). Line up a baking tray with parchment paper.
Chop up the butternut squash, line up onto baking tray, drizzle with olive oil and season with cracked black pepper, sea salt and any other spices or herbs of choice.
Roast the butternut squash until tender for about 15-20 mins.
When ready, remove tray from oven carefully and set aside on a cooling rack to cool down.
Prep your shitake sauté by heating 1 tbsp olive oil in a frying pan.
Add onion and garlic to pan and cook until fragrant.
Add mushrooms to the pan and let cook on medium until tender (mushrooms will release juices).
Cut stove heat off.
When ready to serve, to a bowl, add your pasta followed by lemon juice and a drizzle of olive oil. Top with sautéed mushrooms, roasted butternut squash and fresh basil leaves.