Welcome back! I hope you had a wonderful Thanksgiving and enjoyed plenty of good times — and good food — with your loved ones. After all of the turkey, stuffing, and other holiday fare, I wanted to ease up on the meat-heavy food today. That’s why I’ve prepared a completely vegetarian roasted squash and mushroom pasta that comes together in less than an hour. This hearty but healthy dish also gets a sprinkle of breadcrumbs and Parmesan, which adds just the right amount of crunch. With the holiday season fully upon us, make this easy meatless dish (there’s plenty of time for more turkey!).
Sarah’s Tip of the Day:
Butternut squash skin is tough and inedible. Remove it with a vegetable peeler or carefully cut it away with a sharp knife.
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PREP: 15 MINS TOTAL TIME: 55 MINS
1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
Coarse salt and ground pepper
1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
4 tablespoons extra-virgin olive oil, divided, plus more for serving
8 fresh sage leaves (optional)
10 ounces button mushrooms, wiped clean and halved
3/4 pound short pasta, such as gemelli or penne
Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water if necessary to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Roasted Squash and Mushroom Pasta – Everyday Food with Sarah Carey
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