Serving Size: 4

Ingredients

For the butternut squash soubise sauce:

• 1 Small Butternut Squash, peeled, seeded, and cubed (about 3-4 cups)
• 1 Large Yellow Onion, thinly sliced
• 2 tablespoons Butter or Olive Oil
• 1/2 cup Vegetable or Chicken Broth (more as needed)
• Salt and Pepper, to taste
• 1 Tbsp Marrakesh Sitar Moroccan Blend

For the sautéed mushrooms and chard:

•   2 cups Shiitake Mushrooms, stems removed and sliced
•   1 Bunch Swiss Chard, stems removed and sliced in and leaves chopped
•   2 tablespoons Olive Oil
•   1 Clove Garlic, minced
•   Salt and Pepper, to taste

For the pasta:

•   12 oz Pasta of your choice 
•   Parmesan Cheese, for garnish (optional)
•   Fresh Herbs (such as parsley or thyme), for garnish
•   Crushed Marcona Almonds for garnish

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Directions

1. Prepare the Butternut Squash Soubise:

• In a large pot, melt the butter or heat the olive oil over medium heat.
• Add the sliced onion, sprinkle salt and cook, stirring occasionally, for about 10 minutes or until soft and translucent. The salt helps bring out moisture so they steam and get translucent and not brown, you can also cover the pot for a little bit to speed up the process. 
• Add the cubed butternut squash and Marrakesh sitar. Stir to coat and cook for 30 seconds before adding the broth. Bring to a simmer, cover, and cook for about 20 minutes or until the squash is tender.
• Once the squash is soft, use an immersion blender (or transfer to a blender) to purée the mixture until smooth and creamy. Add more broth to reach your desired consistency.
• Season with salt, pepper, and nutmeg (if using). Set aside.

• In a large skillet, heat the olive oil over medium heat.
• Add the shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and tender.
• Add the sliced chard stems and cook for 1 minute. 
• Add the minced garlic and cook for another minute.
• Add the chopped chard leaves and sauté until wilted, about 2-3 minutes.
• Season with salt and pepper. Set aside.

• Cook the pasta according to package instructions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.

• Toss the cooked pasta in the butternut squash soubise sauce, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
• Stir in the sautéed mushrooms and chard.

• Divide the pasta among plates and garnish with marcona almonds,  Parmesan cheese (optional) and fresh herbs.
• Serve warm.