Foraged Mushroom & Herb Blend with Autumn Roasted Squash and Greens

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 1 Hour, 15 Minutes
Total Time:  1 Hour, 25 Minutes


1 lb. Pappardelle’s Foraged Mushroom & Herb Blend
1 (2-lb.) butternut squash, peeled, de-seeded & chopped into 1" cubes
2 Tbsp. extra-virgin olive oil
1/2 tsp. cinnamon
1 Tbsp. salt
1 tsp. black pepper
1-1/2 tsp. crushed red pepper flakes
2 Tbsp. butter
1 Tbsp. minced garlic
1 lb. baby spinach
1 cup roasted pecans, chopped into pieces
4 cups vegetable stock
Lemon wedge, for garnish
Parmesan cheese, for garnish


  1. Preheat oven to 350ºF.
  2. In a large bowl, toss butternut squash with olive oil, cinnamon, salt, pepper and 1 tsp. of crushed red pepper.
  3. Arrange squash on a sheet pan. Roast in oven until squash is tender, about 45 minutes, flipping squash half way through. Remove from oven, let cool and set aside.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside. 
  5. In a large skillet, melt butter. Add garlic and 1/2 tsp. crushed red pepper. Sauté until garlic is fragrant, about 1 minute. Add spinach and sauté, stirring constantly, until wilted, about 2-3 minutes.
  6. Deglaze skillet with vegetable stock and reduce heat to low, simmering until liquid is reduced by half, about 10 minutes.
  7. Add roasted squash and pasta to sauce and toss to combine. Fold in pecans.
  8. Divide the pasta into serving dishes. Garnish with a lemon wedge and Parmesan cheese. Serve and enjoy!