Creamy Butternut Squash Linguine with Oyster Mushrooms is the dish of the season! So comforting on a gloomy day and perfect to share with others.
I personally love this pasta dish so much, it's one of my favourites, and it is so easy to make! You don't want to skip adding the Oyster Mushrooms; they add such a great flavour and meatiness to the dish.
One Dish Two Ways
There are two ways of making this dish:
Option 1: Half and Half
In this option, we are blending half of the butternut into a sauce and leaving the other half as whole cubes.
Option 2: All Sauce
In this option, we are blending all of the butternut squash into a sauce.
I like both options, but you have a choice!
Never Dump the Pasta Water
Never, ever, EVER - dump the pasta water! It's the liquid gold to make the sauce come together; in fact, it will elevate all your pasta dishes! This is the key to getting creamy pasta without any cream.
Butternut Squash Linguine with Oyster Mushrooms
Ingredients
- 4 cups Butternut Squash cubed
- 2 teaspoon Dried Thyme
- ½ teaspoon Garlic Powder
- 1 medium Yellow Onion Sliced
- 7 King Oyster Mushrooms Sliced
- 453 grams Linguine no. 7 One package
- Salt
- Black Ground Pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel the butternut squash, remove seeds and cut into ½" cubes. Place butternut onto the baking sheet with 1 teaspoon of dried thyme, ½ of garlic powder, ¼ salt, and a drizzle of olive oil. Combine together and bake in the oven for 30-40 minutes.
- Remove butternut squash from the oven and set aside.
- Start to cook the pasta as per package instructions in salted water until al dente. Make sure to reserve 4 cups of pasta water before straining.
- In the meantime, sautee the onions with a ½ tablespoon of olive oil and ¼ teaspoon of salt until softened. Remove from heat and add to a medium heat-safe bowl.
- Add extra oil to the pan and add the sliced King oyster mushrooms to the pan with a pinch of salt. Cook until softened.
- There are 2 options for making this dish - Option 1: Half of the butternut squash will be blended in the sauce and the other half will remain whole and tossed into the pasta. The 2nd Option: Blend all the butternut squash into the sauce.
Option 1: Half/Half
- Add ½ of the butternut squash to the onions in the bowl with 1.5-2 cups of pasta water. Blend using an immersion blender.
- Add the sauce, mushrooms, and the remaining butternut squash to the drained pasta. Combine together with another 1 teaspoon of thyme and salt and fresh ground pepper to taste. If the sauce is too thick add ¼ cup of pasta water at a time to get the desired consistency.
Option 2: All Sauce
- Add all of the butternut squash to the onions in the bowl with 2-2.5 cups of pasta water. Blend using an immersion blender.
- Add the sauce, and mushrooms to the drained pasta. Combine together with another 1 teaspoon of thyme and salt and fresh ground pepper to taste. If the sauce is too thick add ¼ cup of pasta water at a time to get the desired consistency.
- Serve immediately with fresh Parmigiano and enjoy!
Leave a Reply