| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces whole-wheat or multigrain penne
- 2 tablespoons extra-virgin olive oil
- 2 cups diced peeled butternut squash (about 8 ounces)
- Freshly ground pepper
- 12 ounces cremini mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated parmesan cheese (about 2 ounces)
- 3 tablespoons fresh oregano
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
Nutrition Facts
| Calories | 499 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 18 milligrams |
| Sodium | 330 milligrams |
| Carbohydrates | 77 grams |
| Dietary Fiber | 9 grams |
| Protein | 17 grams |
Reviews
This was pretty good as a base recipe, and I will make this again. Next time I will double the squash, and add more garlic and italian herbs next time, and a little more oil – that will likely make it 5 stars for me then.
I don’t know how to cook butternut squash in five minutes, so I roasted it while working on the rest of the recipe. The outcome was delicious. Love other’s recommended additions including spinach, sun dried tomatoes, or sausage! I could also imagine pancetta in this dish. Nice, autumn recipe!
It’s pretty good!
I used 16oz of penne because that’s how much is in one box. The butternut squash I had was probably more like 3 or 4 cups. I only had 8oz of of white mushrooms, and I used more than a cup of parm to finish off the bag. If you’re crazy enough to cut the butternut squash yourself like me, stab holes into the squash and microwave for for a few minutes (no more than a minute at a time). This makes it easier to peel and cut, and it will also cut down the cooking time for the squash later on (I also use a knife to peel it). The more you soften it in the microwave, the less time you need to cook it on the stove. Overall, the dish was super tasty, but 1/2 teaspoon of red pepper flakes was TOO MUCH. I’ll try 1/4 next time. Or maybe I just didn’t stir it enough…
I used 16oz of penne because that’s how much is in one box. The butternut squash I had was probably more like 3 or 4 cups. I only had 8oz of of white mushrooms, and I used more than a cup of parm to finish off the bag. If you’re crazy enough to cut the butternut squash yourself like me, stab holes into the squash and microwave for for a few minutes (no more than a minute at a time). This makes it easier to peel and cut, and it will also cut down the cooking time for the squash later on (I also use a knife to peel it). The more you soften it in the microwave, the less time you need to cook it on the stove. Overall, the dish was super tasty, but 1/2 teaspoon of red pepper flakes was TOO MUCH. I’ll try 1/4 next time. Or maybe I just didn’t stir it enough…
This recipe cut in half makes 4 heaping cups of the final dish, and is SO filling!! Next time I make it, I will reduce the quantities even more (making only 1/4th the recipe) and will add more butternut squash. This dish is delicious! P.S. I subbed feta cheese for parmesan cheese, and used elbow macaroni because that’s what I had on hand.
Easy side!
Wonderful flavors!!
I made a lot of changes to this recipe. First, I used dried oregano, I bloomed it with the chili flakes in olive oil and a bit of butter, then crisped up some seasoned tofu and set that aside. Instead of squash and mushrooms, I used 1 large carrot, 1/2 a large parsnip and 1/2 a yam. I cooked the veggies in the pan and added about 1/3 of a cup of white wine. I also added a bit more of the pasta water. It was so, so yummy!!!
My husband and I loved this. We will be making this again and again!
Soooooo Yummy I Love it!! Will make again!
Delicious. Used 1 tbsp dried oregano instead of fresh and added it with the garlic and shallot to cook. Be sure to salt food as you go along and it will be very flavorful.