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Mafaldine With Roasted Butternut Squash and Mushroom Ragu

This hearty fall recipe is amazing with a glass of Chianti!

This mushroom ragu with butternut squash is a delicious fall meal! The shape and texture of mafaldine is perfect for the sauce to cling to. This recipe is another one inspired by the Italian restaurant I used to work at which made my absolute favorite bolognese of all time! White pepper and fresh grated nutmeg really make a difference in flavor so I don’t recommend skipping those. This recipe makes enough for 4 people and is delicious served with a Chianti or Sangiovese.


  • 1 lb Mafaldine pasta
  • 8 oz baby bella mushrooms, diced
  • 2 garlic cloves, minced
  • 1 small shallot, diced
  • 1/2 butternut squash, seeds removed, cubed
  • 15 oz can cooked lentils
  • 2 tablespoons unsalted butter
  • 1/4 cup tomato puree
  • 1/4 cup heavy cream
  • 1/4 cup fresh grated Parmigiano-Reggiano
  • 1 tablespoon fresh chopped parsley
  • 1 tsp fresh grated nutmeg
  • 2 tsp white pepper
  • Kosher salt and fresh ground black pepper to taste


  1. Fill a large stockpot with water and 1-2 tablespoons of kosher salt and bring it up to a boil.
  2. Meanwhile, in a pan over medium heat, saute garlic and shallots in olive oil until translucent (about 1 minute). Add mushrooms and butternut squash. Stir to combine. Add butter and tomato puree and let simmer until squash is tender.
  3. When squash is tender, add lentils, parsley, nutmeg, white pepper, and salt and black pepper to taste. Stir to combine. Let simmer.
  4. Cook mafaldine in the boiling water until al dente. Reserve a cup of pasta water before draining. 
  5. Pour the mushroom ragu into the pot with the drained pasta and add a splash of pasta water, the cream and Parmigiano. Use tongs to combine or toss. Taste test and add salt and pepper as needed.
  6. Serve with Sangiovese!

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