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Ingredients

• 16 cups water
• 2 tablespoons salt
• 3 tablespoons olive oil, divided
• 1 pound farfalle (bow tie) pasta
• 3 pounds pink banana squash, peeled, seeded, and cut into 3/4-inch cubes
• 1/2 cup melted butter
• 1 cup brown sugar
• 1/2 teaspoon fresh or dried thyme
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1/2 cup butter
• 2 tablespoons chopped shallots
• 3 tablespoons chiffonade fresh sage
• 2 tablespoons fresh chopped garlic
• 3 cups sliced assorted mushrooms, shiitake, crimini, oyster, porcini, chanterelle, enoki, or portabellos (only if gills are removed, or they will discolor the dish)
• 1 cup dry sherry
• salt and freshly ground pepper, to taste
• fresh sage sprigs, garnish
• 2 tablespoons chopped parsley, garnish

Description

Wonderful Way To Cook Jumbo Pink Banana Squash For The Fall And Winter. Makes A Good Size Batch To Take To Dinners Or For Guests.

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