Wednesday, April 1, 2015

Roasted Squash and Mushroom Pasta

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We all know how much I LOVE roasted vegetables…so, when I heard about this Roasted Squash and Mushroom Pasta recipe in the December issue of Martha Stewart Living Everyday Food pullout, I just had to try it!

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Oh my goodness, I was NOT disappointed!

The sweet roasted flavor of the butternut squash went so well with the simple seasonings and pasta in this recipe.

I even “veganized” the recipe using vegan Parma parmesan cheese with great success!

Simple to make, warm and tasty on a winter’s eve – how can you go wrong? Here’s how to make this dish:

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Ingredients:

  • 1/2 cup fresh breadcrumbs or panko (Japanese) breadcrumbs
  • 1/2 cup parmesan, divided plus more for serving
  • 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) – I used dried sage
  • 10 ounces button mushrooms, wiped clean and halved
  • 3/4 pound short pasta (such as penne or gemelli)

Directions:

1. Preheat oven to 425 degrees.

2. Toss breadcrumbs with 2-tablespoons cheese and 1/2 teaspoon salt.

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3. Toss squash with 3 tablespoons oil and the sage if using.

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Season with salt and spread on a rimmed baking sheet. Roast for 10 minutes.

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4. Toss mushrooms with remaining tablespoon of oil and season.

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5. Posh the squash to one side of the pan and add the mushrooms to the other side and roast for 10 minutes.

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6. Flip the vegetables over and roast until tender and golden about 20 minutes.

7. While vegetables are roasting, cook your pasta according to package directions. When ready, reserve 1 1/2 cups of the pasta water and drain.

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8. Remove half of the squash from the pan in oven and sprinkle the remaining vegetables with the breadcrumb mixture and return it to oven to roast until golden brown – about 5 minutes.

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9. Add reserved squash and 1 cup of the pasta water to the pot you cooked your pasta in. Cook over medium high heat, mashing the squash as it comes to a boil.

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10. Add the pasta back into the pot and the remaining 6 tablespoons of parmesan. Season with salt and pepper. Add more pasta water if necessary to make a creamy sauce.

11. Stir in the remaining vegetables just before serving, sprinkle with additional cheese and drizzle with olive oil if desired.

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12. Enjoy!!!

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I will definitely be making this recipe over and over – it was that yummy! Left-overs were so nice to have at work the next day for lunch too!

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Comments

One Response to “Roasted Squash and Mushroom Pasta”
  1. 1
    Gita says:

    Dear friends, Brahmakumaris are vegetarian… and emphasize that when cooking in a peaceful, loving frame of mind, the resulting food will nourish the emotions as well as the body. There is Brahmakumaris meditation…that relaxes the mind…nurtures a healthy balance between inner and outer worlds… recharge… rejuvenate the inner-self…

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