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
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!