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Butternut Squash Pasta Recipe

I developed this recipe late in the summer completely on a whim.  Please feel free to substitute as you see fit.  I included the ingredients below because that’s what I had in my house at the time.  Most of the fresh produce used in this recipe came from the Hollygrove Market and Farm.  I really love that place and need to get back there real soon.


Yield: 4 servings

Butternut Squash Pasta Recipe


1/4 cup olive oil
1 onion, sliced
2 celery ribs, diced
2 cups small diced butternut squash, peeled and seeded beforehand
1 cup sliced chantrelle mushrooms
2 tablespoons minced garlic
3 cups cooked pasta (rotini, penne or bow ties)
3/4 cup Parmesan cheese
1/2 cup microgreens
2 tablespoons fresh lemon basil, chiffonade
Kosher salt, to taste


  1. Heat the olive oil on medium high heat in a pot, add the celery, onion and a pinch of kosher salt; sauté for 3-5 minutes.
  2. Add the butternut squash, stir very well and cover pot;  cook 10 minutes covered, stirring occasionally.
  3. Once you take the pot lid off, stir well and then add the chantrelles and garlic; sauté an additional 2 minutes, until garlic is fragrant and mushrooms are very well coated.  You may want to taste and add more salt here if needed.
  4. Mix in the cooked pasta and once again adjust seasoning if needed.
  5. Turn off the heat and to the pot, add Parmesan cheese, microgreens and fresh basil.
  6. Serve into bowls and top with a little extra Parmesan cheese as garnish.
  • If you can’t find micro greens, feel free to substitute sliced green onion tops.
  • Regular or any other variety of basil can be substituted if you can’t find lemon basil.
  • Any mushrooms can be substituted for chantrelles – shiitake or oyster would be the next best varieties.
  • Since the butternut squash is diced so small, you do not have to roast the squash ahead of time.

Prep:30 minutes

Cook:20 minutes

Total:50 minutes

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