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Butternut Squash & Wild Mushroom Rotini


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Rate this recipe 4.5/5 (14 Votes)


  • 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


Adapted from


Step 1

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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