5 from 2 votes
Two bowls of butternut squash pasta on a table
Fall Pasta with Caramelized Mushrooms and Onions
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Creamy butternut squash sauce with a hint of nutmeg, caramelized onions and mushrooms with sage, this pasta dish is everything you need for an easy fall dinner. 

Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 330 kcal
Ingredients
  • 1.5-2 lbs butternut squash
  • 1 tbsp olive oil
  • 1 tsp nutmeg
  • 2 tbsp butter
  • 8 oz baby bella mushrooms
  • 1 small yellow onion
  • 1 tsp dried sage
  • 1 tbsp balsamic vinegar
  • 12 oz fettuccine
  • 1/2 cup almond milk or other preferred milk
  • 1/2-1 cup reserved pasta water
  • Parmesan cheese for garnish
Instructions
  1. Bring a large pot of water to boil and cook fettuccine until just al dente. Make sure to reserve about a cup of pasta water to use to thin out the sauce. 

  2. While waiting for the water to boil, preheat the oven to 425. Cut and peel the butternut squash: Cut off each end, then peel. Cut in half again, then cut each half lengthwise. Scoop out seeds and pulp and discard. 

  3. Lay the pieces flat against the cutting board and cut into semi circles. Then dice into 1 inch pieces. Transfer to a line baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.  

  4. Roast the squash for 15 minutes or until tender. While the squash is roasting, start the mushrooms and onions. Slice each thinly (about a 1/4 inch is fine) and add to a large saucepan with the 2 tbsp of butter melted. Let them cook for five minutes, give them a stir, and leave them alone for 5 more minutes. Add 1 tsp sage and 1 tbsp balsamic vinegar, stir and leave alone for 5-10 minutes, until fragrant and caramelized. 

  5. When the squash is tender, transfer to a blender and add 1/2 cup of milk, 1/2 cup of reserved pasta water and 1 tsp nutmeg. Blend until smooth and creamy. Add additional pasta water to thin out to your liking. 

  6. Transfer the butternut squash sauce to the saucepan with the mushrooms and onions, and add the fettuccine. Stir to evenly coat the pasta and serve! 

Recipe Notes
  1. For the sauce: add more or less pasta water depending on how you like your sauce. You may want to add more liquid as it will thicken up as the pasta cools/to reheat leftovers. 
  2. Be careful blending the hot squash and liquids, as it can expand and cause pressure to build up in the blender. Remove the small cap while blending and cover with a towel to let the steam escape. 
  3. For the onions/mushrooms: Try not to stir these too often or you risk steaming them instead of caramelizing. The mushrooms can release a lot of water, so it's best to let them be and cook them slow.