Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.
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This is delicious -- I've made it several times exactly as written, with great reviews every time. Recently, I've had to learn to modify dishes to eliminate processed foods like pasta. For this dish, that meant adding sliced portobello mushrooms to the leeks and sautéing them, then adding butternut squash noodles instead of cubed squash/pasta. In place of the bread crumbs, I crumbled parmesan crisps over the top of the finished dish and topped with additional grated cheese and parsley to finish. While certainly not a perfect substitute for the original, all the key flavors were there, and the mushrooms added some additional heartiness to the dish in place of the bulk normally added by the campanelle. Either way, this dish has fantastic flavors that hit just the right note, especially in the colder months.
A lot better than I had expected! I was not really impressed with another butternut squash recipe I made this week so I wasn't expecting much. This was delicious comfort food, without being too heavy or decadent. Definitely a keeper. Maybe next time I would bake it with the panko mixture on top to create more of a casserole style dish.
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