Ideas in Food's Butternut Squash Cavatelli with Grilled Mushrooms en Papillote Slideshow

Aki Kamozawa and H. Alexander Talbot's new fall recipe.

Whole-roasted butternut squash.

Aki Kamozawa and H. Alexander Talbot

The soft, creamy squash after it's been wrapped in foil and roasted in the oven. 

Inside the whole-roasted butternut squash.

Aki Kamozawa and H. Alexander Talbot

The roasted squash, cut in half vertically, with some of the seeds and pulp scooped out. 

Butternut squash cavatelli dough.

Aki Kamozawa and H. Alexander Talbot

The vacuum-packed cavatelli dough (you can also wrap it in plastic and let it chill in the refrigerator). 

Butternut squash cavatelli rolled out.

Aki Kamozawa and H. Alexander Talbot

If you don't have a ridged gnocchi board, click here to see How to Shape Gnocchi. 

Butter and squash seeds.

Aki Kamozawa and H. Alexander Talbot

Getting ready to make the butternut squash seed butter.

Cooked butternut squash and butter.

Aki Kamozawa and H. Alexander Talbot

Cooking the butternut squash seeds and the butter together. 

Butternut squash butter.

Aki Kamozawa and H. Alexander Talbot

The strained and cooled final product: butternut squash seed butter. It can be refrigerated for up to one week and used on cooked vegetables or spread on toast. 

Uncooked mushrooms with butternut squash butter.

Aki Kamozawa and H. Alexander Talbot

The mushrooms and butter before they are grilled (or baked) in the foil packet. 

Mushrooms cooked en papillote

Aki Kamozawa and H. Alexander Talbot

Feel free to experiment with different types of mushrooms in this recipe, and try this cooking method for other vegetables, fish or meats. 

Mushrooms cooked en papillote with herbs.

Aki Kamozawa and H. Alexander Talbot

Bright and aromatic herbs mixed in with the cooked mushrooms. 

Cavatelli with mushrooms.

Aki Kamozawa and H. Alexander Talbot

Almost done; cooking the pasta in the pan with the mushrooms.

Butternut Squash Cavatelli with Grilled Mushrooms en Papillote

Aki Kamozawa and H. Alexander Talbot

The end result: a decadent seasonal pasta made from scratch. Congratulations!