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,
- 12 ounces pappardelle or fettuccine pasta
1/2 cup (1 stick) butter, divided
3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 1/2 tablespoons chopped fresh sage
1 5- to 6-ounce package baby spinach
3/4 cup grated Parmesan cheese, divided
- 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.
- 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.
- Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes.
- Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper.
- 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.
- Pasta, Main Dishes
- North American
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