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Turkey Tetrazzini With Butternut Squash Sauce


Look at this for the squash sauce idea


Kosher salt
5 ounces dried brown-rice spaghetti or whole-wheat spaghetti
5 tablespoons extra-virgin olive oil
1/2 cup diced sweet onion
6 white button mushrooms, cleaned, stemmed and sliced (a scant 1 cup)
1/2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 or 2 cloves garlic, coarsely chopped
1 medium shallot, coarsely chopped
1 cup cooked butternut squash pieces
1/4 cup plain unsweetened almond milk (may substitute other dairy milk substitute)
1/4 cup dry white wine (may substitute sherry)
1/4 cup no-salt-added chicken broth
1 cup frozen peas
2 cups cooked, cubed white-meat turkey
1 cup diced red bell pepper (optional)
1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)



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