We got a great new cast iron skillet from Finex recently, and this was a great excuse to try something new utilizing it. The basis for this comes from Miles Thompson at the Shed Restaurant in Healdsburg, CA via Bon Appetit. It creates a sauce that coats everything with a creamy tastiness. You can add pancetta or bacon to the squash/mushroom roasting process to make it more authentic, but we went full vegetarian for this version.


For 2-4 servings you’ll need: 1/2 butternut squash (peeled and cut into 1″ pieces), 2-3 cups mushrooms (cut into 1/8″ thick slices), 2 cloves garlic (crushed and roughly sliced), 2 Tbsp chopped scallions, 2-4 tablespoons olive oil, 1 Tbsp unsalted butter, 1 Tbsp grated lemon zest, 3 egg yolks, 2 Tbsp heavy cream, 1/4 cup grated parmesan, 1/2 lb spaghetti, salt and pepper.

Preheat oven to 375.

Toss the squash cubes, garlic and mushroom slices in a bowl with 2 Tbsp olive oil and a good grinding of salt and pepper. Combine well so that everything is fully covered.

In a large cast iron skillet (you can also use a baking sheet, oiled well) add 2 Tbsp olive oil and 1 Tbsp butter. Place into oven until butter is melted. Remove from oven and tilt to coat the bottom and sides of the skillet.

Place the squash/mushrooms in to the skillet and place on the center rack in the pre-heated oven. Bake until just beginning to get soft, but not falling apart – about 20-22 mins.

Meanwhile, bring a large pot of salted water to a boil.

In a small bowl, beat together the egg yolks, chopped scallions, cream, lemon zest, salt and pepper.

With a slotted spoon or slotted spatula, remove the squash/mushrooms from the skillet leaving the oil/butter/scrapings in the skillet. Place the roasted veggies into a bowl a place to the side.

Cook the pasta 10-12 mins until just al dente. Drain but reserve 1/2 cup cooking water. Place the drained pasta and the reserved water into the skillet and toss well over medium/high heat until fully covered – about 2-3 mins.

Transfer pasta and all of the remaining liquid into a large serving bowl. Quickly add the egg mixture and immediately toss well – continuously – until a creamy sauce forms around the pasta – about 2-3 mins.

Add the roasted squash/mushrooms to the pasta and gently toss well to combine.

Serve with more grated parmesan.


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