Sage and butternut squash are a classic combination. This was my first time using dried sage, and I was happy to find that the flavor is just as distinctive as that of fresh leaves. This dish is bursting with savory goodness from the sage and the baby bella mushrooms.
I like my pasta packed with veggies. This roasted butternut squash, although starchy, complements the spinach and mushrooms well here. A bit of goat cheese gives the sauce body, and a sprinkle of parmesan adds a sharp, salty finish. This meal is autumn perfection—I could eat it every day!
- 1 1/2 cups butternut squash, cubed small
- 2 tsp olive oil
- 2 tbsp vegetable broth + more if needed
- 10 oz sliced baby bella mushrooms
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried sage
- 4 oz whole-grain pasta (gluten-free if desired)
- 3 oz greens (I used a mix of baby spinach and baby chard)
- 1 oz goat cheese, softened
- grated parmesan cheese
- Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.
- Spread the squash on the foil and spray it with cooking spray. Roast for 25 minutes. Do not stir; this will prevent the squash from caramelizing.
- Meanwhile, heat a large skillet over medium and boil a medium-sized pot of water.
- When the water boils, add pasta and cook until al dente—do not overcook! Drain and set aside.
- Add 2 tsp oil and 2 tbsp broth to the skillet and allow to heat. Add mushrooms, oregano, onion powder, thyme, and sage. Stir, cover, and cook over medium heat for 8 minutes, shaking occasionally.
- Add greens and cooked squash to the mushrooms, stirring until the greens wilt. Add salt to taste. Then stir in goat cheese until incorporated.
- Add drained pasta to the skillet and stir to coat with the sauce. If the pan’s heat has burned off too much of the broth, add a spoonful more at a time and stir.
- Serve with a sprinkle of parmesan cheese.