When you’re using peak-season butternut squash, sage, and a whole bunch of savory mushrooms, you don’t need any pasta sauce to serve up something delicious. At least that was our takeaway from this Bobby Flay recipe, which gets coated in nothing more than brown butter and Parm.
Get the recipe for Bobby Flay’s Brown-Butter Penne with Mushrooms and Butternut Squash:
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Brown-Butter Penne with Mushrooms and Butternut Squash
- Yield: 4-6 1x
Ingredients
Scale
- 1 large butternut squash, peeled and seeds removed, diced into 1” pieces
- 2 tablespoons neutral oil, such as avocado oil
- Kosher salt and freshly ground black pepper
- Pinch sugar
- 1 pound dried penne pasta
- 3 tablespoons extra-virgin olive oil
- 1 pound mushrooms, such as shiitake and cremini, cleaned and sliced
- 2 tablespoons finely diced shallots
- 1 tablespoon finely chopped garlic
- 2 tablespoons finely chopped fresh sage
- ½ stick unsalted butter
- 2 tablespoons chopped chives
- ½ cup freshly grated Parmigiano Reggiano, plus more for garnish
Instructions
- Preheat the oven to 400° F.
- Add the butternut squash to a large bowl, add the avocado oil, season with salt and pepper, and a pinch of sugar and toss to combine. Turn out onto a sheet pan in a single layer and roast in the oven until golden brown and caramelized in spots, about 30 minutes. Remove from oven and set aside.
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook for 2 minutes less than directed on the package. Reserving 1 cup of pasta water, drain the pasta well. Set the pasta and the pasta water aside.
- Meanwhile in a large deep saute pan, heat 2 tablespoons of avocado oil until it begins to shimmer. Add the mushrooms, season with salt and pepper, and cook until golden. Add the shallots and the garlic to the mushrooms and continue to cook, stirring occasionally for about 2 minutes more, until golden brown. Transfer the mushroom mixture to a plate and set aside.
- Add the butter to the empty saute pan, on medium heat, and cook until it’s melted, with specks of brown and a nutty aroma, about 5 minutes. Add the mushrooms, butternut squash, and sage into the pan and toss to combine. Add the pasta, season with salt and pepper, tossing to combine. Add some of the reserved pasta water, a little at a time to achieve your desired consistency and toss to coat. Turn off the heat, add the grated Parmigiano, and toss. Sprinkle with chives, top with more cheese if desired, and serve.
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