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.


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