Sunchoke and butternut squash pasta?
I bought sunchokes at the farmers market the other day, and now I have no idea what to do with them. I've never actually had them before, so I'm really just going off the flavor profiles I've read online.
I was thinking about roasting the sunchokes and some cubed butternut squash, and serving over pasta with a sage cream sauce. Maybe with wild mushrooms?
Does this sound like it would work, or am I completely on the wrong track? Thanks!