Pasta with Butternut Squash and Mushrooms

This fast and easy pasta is loaded with earthy mushrooms and sweet butternut squash.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 to 2 ounces dried mushrooms

Kosher salt

12 ounces rigatoni, penne or spaghetti

2 tablespoons extra-virgin olive oil

2 cups diced peeled butternut squash (about 8 ounces)

Freshly ground pepper

4 cloves garlic, minced

1 medium shallot or 1/2 small red onion, minced

2 teaspoons dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1 cup grated parmesan cheese (about 2 ounces)


  1. Soak the dried mushrooms in boiling hot water for 30 minutes. Drain and pat dry.
  2. 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.
  3. 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.
  4. Chop the mushrooms. 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 the water evaporates and the mushrooms are crisp around the edges, about 5 to 8 minutes.
  5. Add the garlic, shallot, oregano and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
  6. 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. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.