Butternut squash & mushroom pasta

Butternut squash & mushroom pasta recipe

I know I’ve been publishing many pasta dishes in the last couple of weeks but it’s totally been my go-to food recently. I’ve been insanely busy with work and have had to pull some late nights as well as long weekends and there is genuinely nothing that takes so little effort to prepare and keeps me as satisfied as a yummy bowl of pasta.
I guess my Italian genes are to be blamed here! Speaking of which, I’ve read recently that Italy produces a mind-blowing 3 million tonnes of pasta every year but with so many varieties and so many ways to eat pasta, we could really all enjoy a different pasta every day for the rest of our lives and never get bored!

In today’s recipe, the sweetness of butternut squash roasted with sage meets the nuttiness of mushrooms sautéed with garlic. Squash, mushrooms and parmesan is a match made in heaven but you can easily skip the cheese and veganise without compromising on the flavours.

Butternut squash & mushroom pasta recipe

Although butternut squash is pretty much available all year round, they are now at their best so it’s time to start trying out new recipes, starting with this…

Butternut squash & mushroom pasta

Serves: 4

The sweetness of butternut squash roasted with sage meets the nuttiness of mushrooms sautéed with garlic for an amazing bowl of goodness.
  • 1 medium butternut squash, peeled, deseeded and cut into 1cm pieces
  • 3 tbsp olive oil
  • 2 tsp dried sage
  • Salt and black pepper to taste
  • 2 garlic cloves, crushed or finely chopped
  • 150g button mushrooms, halved
  • 300g pasta (I used orecchiette)
  • Vegetarian parmesan to serve (optional)
  1. Pre-heat the oven to 200C.
  2. Place the butternut squash on a roasting tray, drizzle with 2 tablespoons of olive oil, add the dried sage and season with salt and pepper. Mix well and roast in the oven for 40 minutes until soft.
  3. While the squash is roasting, heat 1 tablespoon of olive oil in a large frying pan over low heat and fry the garlic for 1 minute until fragrant. Then tip in the mushrooms and cook, stirring often, for 5 minutes until golden and just softened. Remove from the heat and set aside.
  4. Cook the pasta according to package instructions in a pan of slightly salted boiling water and drain well.
  5. Add the pasta to the mushrooms, tip in the roasted butternut squash and check for seasoning. Heat up fully for a minute or two and serve hot with vegetarian parmesan (optional).
Suitable for vegans

Aside from stuffed squash and soup, how do you like to cook butternut squash? I want to hear all about your favourite recipes!

1 Comment

  • Reply November 15, 2014


    I really love the flavors of your pasta – totally my kind of dish, although I´m not at all vegetarian ;-) sage + squash in particular is an amazing match!

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