Drop Dead Gourdgeous. (Gladly leaning into Fall cooking, which means it’s time to wax poetic about delicata squash, one of my fav gourds. It’s quick cooking, got beautifully tender skin just like me, and is modest in size making it perfect for small batch cooking. While I loveeeeee using it for upside down cakes (that recipe coming soon), today it’s the sweet star of this still very savory pasta with mushrooms, sage, and a splash of balsamic to tie it all together!!) Delicata Squash & Mushroom Pasta Kosher salt, to taste 3 tablespoons olive oil 3 tablespoons unsalted butter 1 pound cremini mushrooms, thinly sliced 2 garlic cloves, thinly sliced 1 medium yellow onion, diced Freshly ground black pepper to taste 2 tablespoons minced fresh sage 2 teaspoons minced fresh thyme 1/4 teaspoon crushed red pepper 2 medium delicata squash (about 2 pounds), quartered, seeded, and thinly sliced (though tbh you could use thinly sliced butternut too) 1 cup chicken or vegetable stock 2 tablespoons ...