Laura’s Recipe: Butternut squash and mushroom pasta with brown butter sauce

This is a great weeknight recipe that can be prepared and cooked in less than a half an hour. Serve with a green salad to round out the meal.

What you need:

  • one pound pasta, preferably whole wheat
  • four tablespoons butter
  • two shallots or one small red onion, thinly sliced
  • one pound butternut squash, peeled and cut into medium cubes or one 10 oz. package frozen butternut squash
  • six ounces mushrooms (shitake, crimini or button), sliced thinly
  • half a lemon
  • fresh sage, parsley or thyme, chopped (optional)


1. Boil water for pasta and cook according to package directions. Save one-quarter cup of the water used to cook the pasta.

2. In a large skillet, place butter over medium heat. Cook until the butter has dark brown flecks and smells nutty. Immediately add the sliced shallot or onion. Cook for about four minutes.

3. Add squash to the butter. If using raw squash, cook until soft. If using frozen, cook until about heated through. Add mushrooms. Add pasta and pasta water when mushrooms are almost fully cooked. Add the chopped herbs.

4. Stir all ingredients, squeeze the lemon half over the pasta. Season with salt and pepper to taste.

Yields four to five servings.