This Butternut Squash Pasta with Crispy Mushrooms is the perfect cozy, fall-flavored dish. It’s not only easy to make, but a great seasonal alternative from the usual tomato-based pasta sauces. Roasted butternut squash, shallots and garlic, along with parmesan cheese, are combined to create the velvety-smooth pasta sauce. The dish is finished off with crispy mushrooms, and a garnish of sage, to add some texture to every bright. With this recipe, you’ll have an easy and delicious fall dinner.

I’ve had it on my list for a while to make this creamy butternut squash pasta sauce and I’m so glad I finally did. Incredibly easy to make, just chop, roast and blend to make this cozy bowl of pasta.

STORING LEFTOVERS

This dish is best served day of. Sauce leftovers can be stored separately, on day of eating make fresh pasta and use some pasta water to thin out sauce a bit if needed.

MORE FALL-FLAVORED RECIPES TO TRY

savory

sweet

Butternut Squash Pasta with Crispy Mushrooms

Print Recipe

Course dinner, lunch, Main Course

Servings 3 servings

Ingredients

Butternut Squash Sauce

1 pound cubed butternut squash
2 small shallots
2 garlic cloves
¼ tsp ground nutmeg
2 tbsp olive oil
¼ cup grated parmesan
1 cup pasta water

Crispy Mushrooms

1 cup sliced shiitake mushrooms
1.5 tbsp olive oil
¼ tsp smoked paprika
salt to taste

For serving

6-8 ounces pasta of choice, I used lentil spaghetti pasta
4-6 leaves sage, for garnish
½ tbsp olive oil
extra grated parmesan, for garnish

Instructions

Preheat oven to 425° F.
Peel and cube squash, cut ends of shallots, remove skin and cut in half. Smash Garlic cloves.
In a baking sheet, toss together squash, shallots and garlic with olive oil, nutmeg, and salt to taste. Spread out evenly and bake for 25-30 minutes or until squash are fork tender.
In the mean time, toss sliced mushrooms with olive oil, smoked paprika and salt. Spread out into a single layer. Once Squash is done, drop oven temperature to 350° F and bake mushrooms for 20 minutes or until crispy.
Cook pasta according to package directions.
In blender or food processor, add squash, shallots, garlic – skin removed, parmesan, and ½ cup pasta water. Blend until smooth. adding up to a ½ cup more of pasta water until desired sauce consistency. Taste and add salt and pepper to preference.
For garnish, heat ½ tbsp olive oil in a pan over medium heat. Once hot, fry sage leaves for about 30 seconds or until crispy, watching carefully not to burn. Carefully remove sage to a paper towel to drain oil.
In the same pan, reduce heat to low and add in sauce and cooked pasta noodles. Toss with sauce then divide into 2-3 bowls. Top with extra parmesan, crispy mushrooms and sage leaf.