Perfect Fall Recipe: Butternut Squash Pasta with Sage Mushrooms
Now that the Fall weather is officially here, wouldn’t it be great if you could incorporate more fall veggies like pumpkin, and squash into your family’s meals? Paired with pasta, they can make for one mighty delicious, easy, and healthy meal option.
The Butternut Squash Pasta with Sage Mushrooms recipe we recently recreated from the Pasta Fits website was so tasty, and low in calories!
Personally, I love pasta because it is easy to prepare, relatively cost effective, and versatile. You can make it as simple as you wish, or as complicated. I am all about quick to prepare, make-ahead meals that are budget friendly.
Now that school is back in session, week night meals are generally meals that are easy to prep, and ones that can be made ahead. The Butternut Squash Pasta with Mushrooms really appealed to us because butternut squash is now in season.
It is my family’s #1 fall veggie, but would you believe we never once paired it with pasta?
After making it for dinner…oh..my..gosh–it was literally one of the best meals we could all agree one! The best part is it is healthy, and contains two delicious veggies!
Doesn’t it look so good?
Here is how to make Butternut Squash Pasta with Sage Mushrooms: (Pasta Fit site)
- 1 pound whole wheat orecchiette (we used penne) pasta
- 1 medium butternut squash, peeled and cubed
- 1 pound baby bellas/crimini mushrooms, cleaned and quartered
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 shallot, chopped
- ½ tablespoon chopped fresh sage
- ¼ teaspoon nutmeg
- ½ cup chicken broth*
- ¼ cup heavy cream (or any kind of milk)
- salt & pepper to taste
Place the butternut squash in a large stock pot filled with water and bring to a boil. Cook for ten minutes, or until tender.
Melt butter and olive oil in a large skillet over medium heat. Stir fry the shallots for about 1 minute, then add the mushrooms and sage.
Cook for about ten minutes or until the mushrooms are caramelized. Once that happens, turn the heat off and set aside.
Transfer the squash to a food processor, leaving the water in the pot.
Bring the water back up to a boil and add the pasta. *You may need to add more water-that is ok!
Cook the pasta according to the package directions
While the pasta cooks, add the nutmeg, chicken broth, heavy cream and salt & pepper to the food processor and process until smooth and sauce-like. You may need to adjust the liquid until your squash is sauce-like.
Drain the pasta once cooked, return the pasta to the pot add the butternut squash sauce; mix well.
Once all the pasta is coated in the sauce, fold in the mushrooms.
Serve immediately and garnish with fresh Parmesan. You could also make this ahead of time, and heat it up when you are ready. Left overs of this meal are really phenomenal!
If you are looking for the perfect fall meal, I totally suggest recreating this recipe!