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Butternut Angel Hair


8 ounces angel hair pasta, cooked
2 Portobello mushrooms, inside “fins” removed, thinly sliced
1 butternut squash, peeled, seeded and cut into ¼” cubes (about 1 ¼ cup)
1 medium tomato, diced
2 sage leaves, julienned
1 tablespoon olive oil
1 tablespoon butter
1 ounces white wine or chicken stock
2 ounces heavy cream
1 teaspoon garlic, minced
salt and pepper to taste


Sprinkle butternut squash with salt and pepper and roast in the oven at 450 degrees for thirty minutes. Combine butter, olive oil, garlic, tomatoes and Portobello mushrooms in a sauté pan over medium heat. Cook until mushrooms are tender, about 2 minutes. Add the roasted butternut squash, white wine and cream. Cook about 1 ½ minutes to reduce the sauce. Finish with the julienned sage, then add the pasta to warm, and serve.

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