Orecchiette with Roasted Butternut Squash, Mushrooms and Sage

This orecchiette pasta dish is a celebration of fall flavors. Sweet, tender butternut squash and earthy button mushrooms are sautéed with fresh sage and garlic, then tossed with al dente pasta in a rich butter and Parmesan sauce. A pinch of chili flakes adds a gentle warmth that ties everything together.

Ready in just 30 minutes, this recipe is perfect for a busy weeknight but elegant enough for company. The little ear-shaped orecchiette catch every bit of the savory sauce, making each bite a delight. Serve with extra Parmesan and chili flakes on the side for those who like a kick.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Meanwhile, prepare the vegetables: halve, peel and thinly slice the shallot. Roughly chop the sage leaves until you have about 1 tablespoon. Thinly slice the mushrooms. Finely chop the garlic.
3. Place the butternut squash in a medium microwave-safe bowl with a splash of water. Cover with plastic wrap, poke a few holes in the wrap and microwave until tender, about 2 minutes. Drain if needed.
4. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add the butternut squash and 1/4 teaspoon sugar. Cook, stirring occasionally, until browned and slightly crispy, 2-3 minutes.
5. Add the sliced shallot and chopped sage to the pan. Cook, stirring, until lightly browned, 1-2 minutes. Add a pinch of chili flakes and season with salt.
6. Add the sliced 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.
7. 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 cheese. Stir until everything is well combined. Season with salt and pepper to taste.
8. Divide the pasta among bowls. Sprinkle with the remaining Parmesan and additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute orecchiette with any short pasta like farfalle, penne or rigatoni. Adjust cooking time according to package directions.

Can I make this dish vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, use a plant-based butter and omit the Parmesan or use a vegan Parmesan alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or milk to revive the sauce.