Butternut Squash, Wild Mushroom & Sage Pasta
A fall harvest weeknight dinner idea! Delicious, warm, and nutty – all the autumn vibes!
Ingredients
- 8oz Dalla Terra Pasta Butternut Squash Tagliatelle
- 2 cups butternut squash, peeled, seeds removed, & diced into small cubes
- 1 Tbsp Stock Market Butter Extra Virgin Olive Oil
- 1 Tbsp Urban Accents Smoky Brown Sugar Veggie Roaster
- 1 cup Baby Bella mushrooms, sliced
- 2 Tbsp Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh sage, finely diced
- 1/4 tsp red pepper flakes
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly shaved Parmesan cheese, plus a little extra for serving
- 1/4 cup toasted walnuts, roughly chopped
- Fresh parsley, roughly chopped
- Fresh sage leaves, for garnish
Directions
Preheat your oven to 400°F. In a medium size bowl, toss together diced butternut squash and Urban Accents Smoky Brown Sugar Veggie Roaster; spread out evenly on a baking sheet (lined with parchment paper) and roast in the oven for 25-30 minutes (or until fork tender and slightly caramelized).
While the squash is roasting, bring a large pot of salted water to a boil. Cook the Dalla Terra Butternut Squash Tagliatelle according to package directions. Keep 1 cup of the pasta water; drain the pasta and set aside.
In a large skillet over medium heat, add the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil. Add the chopped onion and cook until translucent (about 5 minutes or so). Add in the sliced Baby Bella mushrooms and cook for an additional 2 minutes. Stir in the minced garlic, chopped sage, and red pepper flakes; sauté for an additional 2 minutes (or until fragrant).
Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash SOME of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. Once combined, add reserved pasta water until desired consistency is reached. Add the cooked pasta to the skillet and toss well to combine. Season with Jacobsen’s Italian Sea Salt, freshly ground black pepper, and freshly chopped parsley.
When serving, give each plate a sprinkle of toasted walnuts, shaved Parmesan, and additional chopped parsley. Garnish with fresh sage leaves.
Enjoy!
