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Butternut Squash Pasta Sauce with Mushrooms

Kristina W. Food Blogger

Pureed butternut squash makes a creamy, delicious sauce for pasta, which is also topped with caramelized mushrooms and sage. Enjoy a healthy yet decadent dinner recipe you'll love!

Total Time
1 hour
Difficulty Level
Medium
Serves
4
Overnight
No
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Ingredients:


For the sauce & pasta:

  • 1 pound butternut squash, cubed into 1-inch pieces
  • 2 small shallots
  • 2 garlic cloves
  • 1/4 tsp ground nutmeg
  • 2 tbsp olive oil
  • 1/4 cup grated parmesan or vegan parmesan alternative
  • 4-5 servings pasta(select gluten-free if desired)
  • 1 cup pasta water

For the crispy mushrooms & sage:

  • 1 cup sliced shiitake mushrooms
  • 1 bunch fresh sage leaves
  • 1 1/2 tbsp olive oil
  • 1/4 tsp garlic seasoning
  • Pink himalayan salt to taste

For garnish:

  • Pink himalayan salt to taste
  • Extra grated parmesan or vegan parmesan alternative

Directions:


  1. Preheat the oven to 425°F.
  2. Break down and cube squash; peel and cut down shallots; and smash garlic cloves.
  3. Add squash, shallots, and garlic to a large baking sheet, and toss with olive oil. Spread out evenly. Season with nutmeg and salt. Bake for 25-30 minutes or until squash is fork tender.
  4. Slice mushrooms, and toss with olive oil, garlic seasoning, and salt. Spread out into a single layer on a large baking sheet. Bake mushrooms for 20 minutes or until crispy.
  5. Cook pasta according to package directions.
  6. Create the sauce in a blender or food processor by adding the baked squash, shallots, garlic (skin removed), parmesan, and a bit of pasta water at a time. Add up to ½ cup of pasta water until you reach the desired sauce consistency.
  7. For garnish, heat ½ tbsp olive oil in a large pan over medium heat. Once hot, fry sage leaves until crispy (about 30 seconds). Wear splatter protection, and be careful not to burn the leaves. Drain leaves on a paper towel.
  8. Reduce the pan heat to low, and add in the sauce and cooked pasta noodles. Toss to coat the noodles.
  9. Season and serve topped with extra parmesan, crispy mushrooms, and sage leaves.

Nutmeg