Butternut Squash and Wild Mushroom Rotini

Butternut squash is such a great vegetable. It's sweet and goes well in so many types of dishes, especially around this time of year. It's also the key ingredient for week 29 on my pregnancy foodie project.

 Butternut Squash & Wild Mushroom Rotini

The other reason I'm maybe a little too excited to share this with you is because every time I hear the words "butternut squash," it makes me think of the TV show, Friends. Joey "Remember when Ross tried to say 'butternut squash,' and it came out 'squatternut bosh?'" That episode is great for so many reasons! The Thanksgiving episodes were always ranked among my favorite, and this one just so happens to be one of those. If you want to check it out, it's a clip from Friends Thanksgiving 1992.

Anyways, I actually got this recipe from my mom. She  found it in a magazine and forwarded it on to me for "butternut squash week." I have to admit that I was very skeptical at first because of the cup-and-a-half of water that you add in part way through, thinking that this was going to be very soupy. You actually DO need the water though to help everything come together, otherwise it would be way too thick.  Don't worry when you're adding it in. It will all work out. 

If I had to pick a favorite part of this recipe, it would be the wild mushrooms! They were great. I know they are more pricy than the regular button mushrooms that your normally get {or at least the ones I normally get} in the store, but it was worth it! The mushrooms with the flavorful turkey sausage and the sweet squash, mmmmm, delicious! 

The pasta is cooked separately in water, and then added to the large pot to get cozy with everyone else. 

Butternut Squash & Wild Mushroom Rotini

serves 8, adapted from Barilla

1 T olive oil
1 small onion, diced
1.25 lb Sweet Italian turkey sausage, removed from casings
6 oz wild mushrooms {the package I used had cremini, shiitaki & yellow oyster}
2 C butternut squash, cut into about 1/2" cubes
1 1/2 C water
24 oz jar pasta sauce {I used Prego brand}

1 T blend of herb mix {I used 1 t each dried oregano and basil, 1 t fresh rosemary}

1 lb whole wheat rotini noodles
1/2 C shredded Parmesan cheese
Salt and pepper to taste

In a large skillet, heat the olive oil over medium heat and add the onion; sauté for a few minutes until softened. Add the sausage and break up with a wooden spoon or spatula, Cook until done. Add the mushrooms and sauté for a few minutes. Add the cubed butternut squash and season with salt and pepper. Add the water and cook thoroughly for about 7 minutes. Add the pasta sauce and herb mix and bring to a simmer.
Meanwhile, cook the pasta according to directions. Drain and add to the dish and stir. Lastly, stir in the cheese and serve. Top with more cheese if you want. {I always do}.

If you've never tried whole wheat noodles, you really should. Remember earlier how I said that the wild mushrooms were better than the regular ones? It's kind of the same idea here. Whole wheat noodles just have a better flavor. They have an earthy tone to them that regular pasta just doesn't have. And for a recipe like this one with great herbs and squash, it really deserves the best kind of noodles.