Café Sebastienne Recipe
Roasted Butternut Squash Carbonara
1 butternut squash cut in half
Scoop seeds out and discard
Rub inside of squash with olive oil and season with salt and pepper
Cook upside down on a baking sheet at 350 degrees for 25 minutes or until skin is tender
Let cool and scoop out the meat of the squash
Puree in a blender with 1 cup of heavy cream. Season with salt and pepper
1 pound of crimini mushrooms, sliced season with olive oil, salt and pepper
1 teaspoon of liquid smoke or hickory powder
Toss together and roast in oven for 20 minutes.
1/2 cup sliced soft sundried tomatoes.
1/2 cup of frozen peas
1 tablespoon of chopped fresh sage
2 cups of heavy cream
1 1/2 lb of pappardelle pasta or pasta of your choice. Cook in salted boiling water until tender. Strain and put oil on baking pan.
In a sauté pan heat 1 tablespoon of extra virgin olive oil, add 1 clove of chopped garlic, add heavy cream, mushrooms, sundried tomatoes, butternut squash puree. Cook and let reduce, add drained pasta, peas and toss well.
Serve on a large platter and tope with pecorino cheese.