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Balsamic Roasted Butternut Squash & Mushrooms with Pasta


  • 1 medium butternut squash, peeled and chopped into 1-inch pieces
  • 3 cloves garlic crushed
  • ½ medium red onion, chopped
  • Olive Oil
  • Salt and Pepper
  • 1 box thin spaghetti or angel hair
  • 1/2 cup balsamic vinegar
  • 1 pound mushrooms, sliced (baby bella, portobellos, buttons)
  • 3 cups spinach, chopped in ribbons
  • ½ tsp. red pepper flakes
  • Parmesan or Pecorino Cheese, grated
  • ½ cup Ricotta Cheese (optional)


Preheat oven to 425 degrees.  Toss butternut squash with ½ the crushed garlic, onion, about 3 Tbs. olive oil, salt and pepper.  Spread on a cookie sheet and roast for 20-30 minutes, stirring occasionally until golden-brown and tender.  Puree about ¾ of the squash and add ½ the balsamic.  If the sauce is too thick, you can add pasta cooking water at the end.
In a large pot of salted, boiling water, boil pasta according to box directions and reserve about 1 cup of the starchy pasta water.  Drain and add pasta water to squash puree if you prefer the sauce thinner.
Meanwhile, in a medium sauté pan, heat 2 Tbs. olive oil and add remaining garlic, more onion if you, and mushrooms.  Season with salt and pepper and sauté for about 5 minutes until mushrooms begin to brown.  Add the remaining balsamic and toss in the spinach and red pepper flakes.  Sauté for about 2 minutes, until the spinach wilts slightly.  
To serve, toss about ½ the sauce with the hot pasta and plate a nest of pasta on each plate.  Top with additional squash sauce, a spoonful of the mushroom-spinach mixture, a dollop of ricotta, and a sprinkle of Parmesan.  Serve warm and enjoy!

Adapted from Off the Wall

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