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Sunchoke and butternut squash pasta?

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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!

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  1. I just discovered them myself, and I loved them roasted. But I'd keep it simple for the first time you make them -- maybe a warm salad? Or if you really want to do pasta, I'd do a lighter sauce, maybe even pesto

    1. I would second piccola's suggestion to just roast them in olive oil and add to a salad or eat them plain.

      -Amy
      http://ourhomeworks.com/