Butternut & Mushroom Penne
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Butternut & Mushroom Penne

Prep Time15 mins
Total Time45 mins
Servings: 6


  • 1 lb. butternut squash cut in cubes
  • 1/4 cup olive oil plus enough to drizzle over the butternut
  • Salt and pepper
  • 1 tsp. freshly grated nutmeg
  • 1 lb. whole-wheat penne
  • 4 cups sliced baby Portabella mushrooms
  • 1 bunch cilantro washed and chopped
  • 3 cloves garlic minced
  • 1 piece of ginger chopped
  • 1 tsp. crushed red pepper
  • 1 cup chicken stock
  • 2 cups Parmesan cheese freshly grated


  • Preheat oven to 475 degrees. On a baking sheet layer the butternut squash and drizzle olive oil on top. Lightly salt and pepper, and add the nutmeg. Mix together and roast for 17-20 minutes, until tender.
  • Bring a large pot of water to a boil; add salt and penne and cook until al dente. Drain the pasta.
  • Heat 1/4 cup olive oil in a large skillet. Add the mushrooms and sauté for about 4-5 minutes. Add the garlic, ginger, and crushed pepper; cook for 2-3 minutes. Add the cilantro (reserve some for the garnish) and the stock; reduce heat to simmer.
  • Add the pasta to the mixture and stir, adding in 1 cup of cheese. Salt and pepper to taste.
  • Garnish the dish with 1 cup of cheese and the rest of the chopped cilantro.