- 1 16 oz. package whole-wheat rigatoni or penne or some pasta
- 2 T. unsalted butter
- 1 onion, cut into slivers
- 1 1/2 to 2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
- 5 or 6 shitake mushrooms, stems removed, sliced 1/4-inch thick
- handful of white button mushrooms, sliced 1/4-inch thick†
- 1/4 c. dry sherry
- 3 c. chicken stock
- 3 oz. beet greens, from one bunch of beets (or Swiss chard), tough stems removed, cut into 1/2-inch strips
- 1 t. coarse salt
- 1/4 t. freshly ground pepper
- 2 oz. goat cheese, crumbled
Cook pasta in large pot of boiling water until al dente. Drain; set aside, covered in plastic wrap.
Heat butter in large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash and cook until slightly softened, about 10 minutes. Add mushrooms and cook until tender, about five minutes. Add sherry and cook until liquid evaporates. Add stock and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve with topped cheese, or don't. It tastes delicious without it.
† The original recipe called for all shitakes, totalling 8 oz. worth. At my local market, that was nearly $8.00 of mushrooms alone, so I opted for a five to give a nice flavor to my dish, then substituted regular old mushrooms. The total amount of mushrooms you use should be about 8 oz, break it down however you wish.
I really liked this recipe, it was easy to make and it was tasty and autumnal and filling. It was great reheated the next day for lunch as well.
Recipe stolen from Martha Stewart Living, November 2001. Adapted and reprinted without permission.