Gather the Goods

1 pound butternut squash, peeled and cut into chunks

2 tablespoons olive oil

kosher salt

3 tablespoons butter

5 garlic cloves, minced

1 pound shiitaki mushrooms, cut into large pieces

2 tablespoons chopped tarragon

2 tablespoons chopped parsley

zest and juice of 1 medium lemon

2 tablespoons all purpose flour

2 1/2 cups heavy cream

1 pound Cascatelli pasta

1/2 cup grated pecorino Romano or parmesan cheese

1 1/2 cups mozzarella cheese

Make It

1. Preheat the oven to 370 degrees. Season the squash with salt and olive oil. Roast your butternut-squash in the oven until tender and lightly golden. Remove, cool, and mash with a potato masher or the back of a fork. Keep the oven on.

2. Bring a large pot of salted water to a boil. I would add the pasta in once the sauce is nearly done. You can always turn your water down to a simmer if your sauce isn’t ready. (See step 4 below)

3. In a large saute pan melt the butter. Add the garlic and shiitaki mushrooms. Stir and saute for about 4 minutes until the mushrooms soften and brown in color. Season with salt.

4. Add the tarragon, parsley, lemon juice and zest and stir together. At this point the pasta should go in. Cook until al dente / really toothsome! Then drain.

5. Using a whisk add the flour until it becomes to clump up and form a roux. Cook on medium low heat for about 2 minutes.

6. Add the cream whisking to avoid lumps. Season with salt and bring up to a simmer so it can begin to thicken. Add the hot drained pasta and parmesan cheese to the sauce and gently stir.

7. Pour the pasta into your baking pan of choice and dollop the top with the reserved butternut squash. Sprinkle the pasta with mozzarella cheese and bake until golden brown, maybe 15 minutes or so.