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Recipe for Pappardelle With Squash, Mushrooms, And Spinach

Monday's Leftovers: Pappardelle With Squash & Spinach

If you're looking for a way to use leftover butternut squash or homemade pappardelle, consider this mouthwatering recipe.

It's nutritious, with cubes of butternut squash and tender leaves of baby spinach. Sage and shiitakes lend a subtle earthiness, which is complemented by a nutty element from browned butter and parmesan cheese.

To enjoy this fresh pasta dish,


Pappardelle With Squash & Spinach

Pappardelle With Squash & Spinach

Bon Appetit Recipe for Pappardelle With Squash, Mushrooms, And Spinach


  1. 12 ounces pappardelle or fettuccine pasta
  2. 1/2 cup (1 stick) butter, divided
  3. 3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
  4. 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
  5. 1 1/2 tablespoons chopped fresh sage
  6. 1 5- to 6-ounce package baby spinach
  7. 3/4 cup grated Parmesan cheese, divided


  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes.
  3. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes.
  4. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper.
  5. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.

Serves 4.

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