Roasted Butternut Squash and Mushroom Orecchiette with Sage Butter

This orecchiette pasta dish is a celebration of fall flavors, combining sweet roasted butternut squash with earthy button mushrooms and fragrant sage. The little ear-shaped pasta catches every bit of the garlicky herb butter sauce, while a sprinkle of Parmesan and optional chili flakes adds depth and a gentle kick.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The squash is microwaved to tender perfection before being pan-seared to caramelized goodness, then tossed with al dente pasta and a rich butter sauce. It’s a comforting bowl that sings with seasonal produce.

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Ingredients

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, about 15-17 minutes, stirring occasionally. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Meanwhile, wash and dry all produce. Halve, peel and thinly slice the shallot. Roughly chop the sage leaves until you have 1 tablespoon. Thinly slice the mushrooms. Finely chop the garlic.
3. In a medium microwave-safe bowl, combine the butternut squash with a splash of water. Cover with plastic wrap and poke a few holes in the wrap. Microwave until tender, about 2 minutes. Drain if necessary.
4. Heat a large drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat. Add the butternut squash and 1/4 teaspoon sugar. Cook, stirring occasionally, until browned and slightly crispy, 2-3 minutes. Add the shallot and chopped sage. Cook, stirring, until lightly browned, 1-2 minutes. Add a pinch of chili flakes and season with salt.
5. Add the mushrooms to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
6. Add the drained pasta and 3 tablespoons butter to the pan. Stir until the butter has melted. Add the reserved pasta cooking water and half of the Parmesan. Stir until thoroughly combined. Season with salt and pepper to taste.
7. Divide the pasta between bowls. Sprinkle with the remaining Parmesan and additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like farfalle, penne or rigatoni works well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth.

Can I make this dish vegan?

Substitute the butter with a plant-based butter and use nutritional yeast or vegan Parmesan in place of the cheese.