Earthy roasted mushrooms and hearty, sweet roasted butternut squash lend exceptional flavor of this pasta dish.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.

  • Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.

  • Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water, if necessary, to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.

Reviews (2)

72 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 27
  • 2 star values: 17
  • 1 star values: 3
Rating: Unrated
I cooked this recette last night. It was good and my husband also liked it. I cooked slightly differently. I fried the mushrooms in the pan and a bit later put half of the squash with no additional water. I used the coutons instead of panko and grilled less time. Thank you always for your nice recette.
Rating: Unrated
This recipe is definitely not something I would make again. The sweetness of the butternut squash doesn't compliment the pasta well and overall the pasta was dry.