spaghetti squash soup with wild mushrooms

prep time:  tbd
cook time:  tbd
servings:  4 - 6

1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives

1.  preheat the oven to 425 degrees.  rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper.  place the squash cut side down on a baking sheet and roast for 30 minutes, until tender.  using a fork, scrape the squash strands into bowls and keep warm.

2.  meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil.  add the onion and cook over moderate heat, stirring, until golden 5 minutes.  add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes.  add the broth and sage, season with salt and pepper and bring to a boil.  add the pasta and cook until al dente, 9 minutes.  discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.

3.  ladle the soup over the squash and garnish with the chives.  serve with grated cheese.

- food and wine, november 2013

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