Butternut Squash and Mushroom Pasta
Welcome back! We hope you had a wonderful Thanksgiving and enjoyed plenty of good times — and good food — with your loved ones. After all of the turkey, stuffing, and other holiday fare, Sarah decided to ease up on the meat-heavy food today. That’s why she’s prepared a completely vegetarian roasted squash and mushroom pasta that comes together in less than an hour. This hearty but healthy dish also gets a sprinkle of breadcrumbs and Parmesan, which adds just the right amount of crunch. With the holiday season fully upon us, make this easy meatless dish (there’s plenty of time for more turkey!).
Ready to start shopping for this super fresh meal? First, pick up these ingredients:
- 1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
- 1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
- Coarse salt and ground pepper
- 1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
- 4 tablespoons extra-virgin olive oil, divided, plus more for serving
- 8 fresh sage leaves (optional)
- 10 ounces button mushrooms, wiped clean and halved
- 3/4 pound short pasta, such as gemelli or penne
Get the full recipe