Butternut Squash & Wild Mushroom Rotini

Photo by Kerry J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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}.

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