Pasta with Butternut Squash and Mushrooms

Alas, this is the last of the butternut squash from my garden.  It is a cute little squash, pretty much half the size of my average butternuts.  It is always with a bit of sadness that I make the last dish for each of the season’s crops.


This pasta dish with butternut squash and mushrooms was a fitting tribute to the squash.  I wasn’t sure how I would like the combination of the butternut squash and cremini mushrooms, but they worked incredibly well together.


It was a filling dish, yet also light and bright. Definitely a “keeper”.


Pasta with Butternut Squash and Mushrooms

Slightly adapted from Food Network Magazine’s Penne with Butternut Squash

Kosher salt

12 ounces whole wheat or multigrain tubular pasta (penne, rigatoni, etc)

2 Tbsp olive oil

2 cups diced, peeled butternut squash (about 8 ounces) (from the garden)

12 ounces cremini mushrooms, trimmed and sliced

2 tsp dried oregano (from the garden)

4 cloves garlic, minced (from the garden)

1/2 small red onion, minced

1/4 to 1/2 tsp red pepper flakes

1 cup grated parmesan cheese


Bring a large pot of salted water to a boil.  Add the pasta and cook according to directions.  Reserve 1 cup cooking water, then drain.

Meanwhile, heat 1 Tbsp olive oil in a large non-stick skillet  over medium-high heat.  Add the squash , 1/4 tsp salt and a few grinds of pepper.  Cook, stirring occasionally, until golden and tender, about 5 – 10 minutes.  Transfer to a plate and set aside.


Add the remaining 1 Tbsp olive oil, the mushrooms, 1/4 tsp salt and a few ginds of pepper to the skillet.  Cook, stirring occasionally, until lightly browned, about 5 minutes.


Add the garlic, onion and red pepper flakes.  Cook, stirring, until the onion softens, about 2 minutes.


Add the pasta, squash and 1/2 cup of the reserved pasta water.  Cook, stirring until heater through, 1 to 2 minutes.  Stir in 1/2 cup parmesan, then stir in enough of the remaining pasta water to loosen.  Stir in the oregano and season with salt and pepper.


Top with remaining 1/2 cup parmesan and serve.  Enjoy!


Serves 4.


3 Comments Add yours

  1. Ani says:

    That looks like a delicious, warming winter meal!


    1. Thanks!
      If you try it, let me know what you think.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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