Ideas in Food's Butternut Squash Cavatelli with Grilled Mushrooms en Papillote Slideshow
Whole-roasted butternut squash.
The soft, creamy squash after it's been wrapped in foil and roasted in the oven.
Inside the whole-roasted butternut squash.
The roasted squash, cut in half vertically, with some of the seeds and pulp scooped out.
Butternut squash cavatelli dough.
The vacuum-packed cavatelli dough (you can also wrap it in plastic and let it chill in the refrigerator).
Butternut squash cavatelli rolled out.
If you don't have a ridged gnocchi board, click here to see How to Shape Gnocchi.
Butter and squash seeds.
Getting ready to make the butternut squash seed butter.
Cooked butternut squash and butter.
Cooking the butternut squash seeds and the butter together.
Butternut squash butter.
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.
The mushrooms and butter before they are grilled (or baked) in the foil packet.
Mushrooms cooked en papillote
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.
Bright and aromatic herbs mixed in with the cooked mushrooms.
Cavatelli with mushrooms.
Almost done; cooking the pasta in the pan with the mushrooms.
Butternut Squash Cavatelli with Grilled Mushrooms en Papillote
The end result: a decadent seasonal pasta made from scratch. Congratulations!