November Dinner Box Recipe #1: Organic Sedani with Butternut Squash and Porcini Mushrooms

November Dinner Box Recipe #1: Organic Sedani with Butternut Squash and Porcini Mushrooms

This month: Organic Sedani with Butternut Squash and Porcini Mushrooms.

Enjoy this fall favorite featuring organic Monovarietal Sedani by Monograno Felicetti, made with single-variety wheat (Matt) that is traceable to a single wheat field and the pure mountain spring water of the Dolomites. This delicious recipe is even better with Dried Italian Porcini Mushrooms from Urbani Tartufi and Extra Virgin Olive Oil crushed with fresh aromatic herbs from Frantoio Galantino. They actually crush the olives together with the fresh herbs, resulting in an incredibly fresh, intense flavor.

Sauce Ingredients

Dried porcini mushrooms, 1oz bag
Organic butternut squash, peeled and cut into approx 1/2” cubes
1 onion, chopped
3 cloves garlic, finely chopped
1 bay leaf, few rosemary sprigs
Crème fraîche, 1 8oz jar
1 cup grated Parmesan cheese + more for sprinkling on after serving
1/4 tsp salt or more to taste
1/4 tsp ground black pepper or more to taste
fresh parsley, chopped

Pasta Ingredients

4 cups of Organic Monovarietal Sedani by Monograno Felicetti
~1 1/2 Tbs salt

Organic Sedani with Butternut Squash and Porcini Mushrooms

Soak mushrooms according to directions on package. When ready, remove the mushrooms, squeezing to remove excess moisture. Reserve the soaking water.

Meanwhile, bring a large pot of water and the salt to the boil over high heat. Stir in the pasta and let boil, stirring occasionally for 10 minutes. Drain the pasta, reserving the water. Return the pasta to the pot.

While the pasta is cooking, heat a large skillet or sauté pan over medium high heat. Pour in the 3 Tbs olive oil and when hot, add the squash and onion to pan and let sear for 1-2 minutes. Stir occasionally for the next 2 minutes. Add the mushrooms and stir occasionally for 3 minutes. Turn the heat to medium, add the garlic, bay leaf and rosemary and stir for 2 minutes. Measure 1 cup of the mushroom soaking water, leaving any sediment behind; add to the pan with the crème fraîche and stir to combine with the squash mixture. Raise heat back to medium high and let all simmer for 2 minutes. Stir in salt and pepper and remove from heat. Stir in Parmesan. Taste and add more salt and pepper if needed. Cover pan until pasta is ready.

When pasta is ready, add the sauce to the pasta in the pot and stir to coat. Over low heat, add some reserved pasta water, if necessary, to bring the sauce to a creamy consistency. Serve hot, garnished with Parmesan and parsley. Serves 6