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Shiitake Penne Pasta with Butternut Squash Sauce
Hi everyone! Are you enjoying fall with its crispy cooler air, bright colors and all things pumpkin and butternut squash? I sure do. It’s my second favorite season after spring and I hope the weather will collaborate to enjoy fall a little longer.
Since it’s getting cooler, outdoor barbecues and patio parties are slowly moving inside. But I don’t mind it, because I absolutely love having guests over no matter what the occasion is. My husband is the same way. Despite our life being busy with work, kids and never ending chores, we’re always up for some good company of friends or family.
Since I run a food blog, I love to cook. When we have guests, I consider this an excellent occasion to treat them with delicious food, something they won’t make on a daily basis. In fact, oftentimes, I get a lot of compliments for my dishes, I believe people say this for a reason.
So here’s a formula for a foolproof holiday entertainment: sophisticated recipe + elegant wine = success!
Recently, I prepared an incredibly delicious pasta. Nothing says fall like Pasta with Butternut Squash and Mushrooms. It’s a burst of flavors on a plate. Slightly sweet butternut squash, shiitake mushrooms with their woody flavor, and a few dollops of Crème Fraîche come together in this bright restaurant type meal.
Since we’re talking about bringing up the best to the table, I always buy the best high quality ingredients. That’s why I chose Barilla Penne Pasta, that is wholesome, tastes great and is #1 choice of Italy.
I paired my pasta with Clos du Bois Chardonnay, which is bright and refreshing and perfect for any holiday entertaining.
Start off with peeling your butternut squash. Chop it in cubes and place on a baking sheet. Season with salt, pepper and drizzle with olive oil. Bake in 400 F preheated oven for 40 minutes or until tender.
Transfer baked butternut squash into a bowl of a standing blender, add a couple ladles of vegetable broth and process until smooth. Set aside.
Heat 2 tablespoons of olive oil in a large skillet. Add onions and cook until translucent, for 4 to 5 minutes. Add garlic and cook for 30 more seconds. Add shiitake mushroom and cook until soft, about 5 to 7 minutes. Add sage and cook additional 2 to 3 minutes. Stir in Crème Fraîche and butternut squash sauce.
Add cooked Barilla Penne Pasta and mix well until sauce coats the pasta.
This Barilla Penne Pasta with Shiitake and Butternut Squash is filled with warm and comforting flavors and whenever you’re expecting a company or just want to surprise your loved ones, be sure, this dish is a winner.
- ½ package dry Barilla Penne pasta
- 1 medium butternut squash, peeled and cubed
- 12 oz. shiitake, stems removed and mushrooms thinly sliced
- 3 garlic cloves
- 1 medium onion, finely minced
- 15 oz (3 ladles) vegetable broth
- 2 tablespoons olive oil
- 4 tablespoons Crème fraîche
- 4 tablespoons sage leaves (long leaves cut lengthwise)
- salt, pepper
- Parmesan cheese (optional)
- Preheat the oven to 400 F.
- Place butternut squash on a baking sheet, season with salt and pepper and drizzle with olive oil. Bake for 40 minutes or until tender.
- Transfer butternut squash into a bowl of standing mixer, add 2 ladles of vegetable broth and process until smooth. Add more broth if needed.
- Bring a large pot of salted water to boil. Add Penne and cook until ready, about 10-15 minutes. Drain, and set aside.
- In a large saucepan, heat oil over medium heat. Add onion and cook until translucent, for 4 to 5 minutes. Add garlic and cook for 30 more seconds.
- Add shiitake mushrooms and cook until soft, about 5 to 7 minutes.
- Add sage and cook additional 2 to 3 minutes.
- Stir in Crème Fraîche and butternut squash sauce.
- Season with salt and pepper to taste.
- Add cooked Penne and stir until fully coated in butternut squash sauce.
- Serve immediately.
- Sprinkle with Parmesan cheese if desired.
What is your go-to crowd-pleasing dish?
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