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Butternut Squash Pasta with Mushrooms

butternut squash recipes
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Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 8 oz pasta (penne or rigatoni)
  • 2 cups sliced cremini or baby bella mushrooms
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 medium shallot, finely diced (optional)
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1/4 cup heavy cream (optional)
  • 1 tablespoon fresh sage leaves, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup white wine or vegetable broth
  • 1/3 cup toasted pine nuts or walnuts (optional)
  • 2 cups baby spinach or kale, roughly chopped (optional)
  • Pinch of nutmeg, freshly grated
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  2. Roast squash for 20-25 minutes until edges are caramelized and squash is fork-tender.
  3. Meanwhile, heat remaining tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and diced shallot (if using), and sauté until fragrant, about 2-3 minutes.
  4. Add sliced mushrooms to the skillet in a single layer if possible. Allow to cook undisturbed for 2-3 minutes, then season with salt, pepper, and thyme.
  5. Continue cooking mushrooms, stirring occasionally, until they release moisture and begin to brown, about 5-7 minutes total.
  6. Deglaze the pan with white wine or vegetable broth, scraping the bottom to release browned bits. Simmer until liquid is reduced by half.
  7. Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
  8. When butternut squash is done, add about 2/3 of it to the mushroom mixture. Gently mash some squash while leaving some chunks for texture.
  9. Add heavy cream (if using) and 1/4 cup reserved pasta water to create a sauce. Stir to combine.
  10. Add drained pasta to the skillet and toss to coat. Fold in remaining butternut squash cubes, fresh sage, and baby greens if using.
  11. Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.
  12. Serve immediately, garnished with toasted nuts, additional Parmesan, and a drizzle of olive oil.

Notes

  • For a vegan version, omit Parmesan and heavy cream and add nutritional yeast instead.
  • Pre-cut butternut squash from the grocery store works perfectly in this recipe to save time.
  • Leftovers can be stored in the refrigerator for up to 4 days and actually improve in flavor.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: butternut squash pasta with mushrooms, butternut squash recipes, mushroom pasta, fall pasta dishes, vegetarian pasta

Find it online: https://www.joyliciousrecipes.com/butternut-squash-pasta-mushrooms/