Pasta with Squash, Red Bell Pepper, and Mushrooms

We’ve been craving pumpkin lately. Pumpkin pie, pumpkin bread, pumpkin squares…we see a lot of recipes for treats like these as Halloween approaches. On the savory side, pumpkins from the fields add color and nutrition to stews, soups, and even pasta. When I saw this recipe for pasta tossed with cubes of pumpkin, roasted red bell peppers, and sautéed mushrooms, I imagined how great it would look on a harvest table.

 I discovered the original recipe in the RSVP section of the October 1989 issue of Bon Appétit. The magazine had met a reader’s request for the secrets of this dish from the now-closed restaurant Rarities in Cambridge, Massachusetts.

A few tweaks to the original recipe

The restaurant’s technique looked pretty simple, but the portions were huge—a pound of pasta for 4 appetizer servings! I decided to use half that amount of pasta, but to keep the same number of vegetables in the dish. I also amped up the shallots and garlic that create the sauce base, used a variety of mushrooms, and decreased the amount of butter and cream used in the original.  

As I thought about preparing the ingredients, I was tempted to roast the pumpkin first instead of steaming it, as the recipe instructed. After doing a test run of oven-roasted winter squash (both cubed and cut into strips), I decided that steaming was a proper approach. While roasted pumpkin is caramelized and tasty, it becomes a bit mushy. Steaming (or microwaving) allows the squash cubes to retain their shape and absorb the flavors in the sauté pan.

Roasting the pepper and steaming the squash ahead of time makes this an easy dish to create in about the amount of time that the pasta takes to boil.

Putting together the sauce

As the ingredients sizzle in the skillet, the air fills with the smell of sautéed mushrooms.  The squash adds a warm hue to the mix, and the wine and cream combine to make a silky sauce.  Bright strips of roasted pepper crown the blend of flavors.

A sprinkle of freshly minced parsley lends bright color and taste to the dish.

When you dig into this colorful dish, you find a blend of textures–silky peppers, earthy mushrooms, just-tender squash, lightly flavored with a sauce that allows the vegetables to shine.  This pasta brought good looks and taste to our autumn table.  

Pasta with Squash, Red Bell Pepper, and Mushrooms

Sunnyside Cook

Dawn Dobie

Pasta dish that's perfect for a harvest table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4

Ingredients

  

• 1 large red bell pepper
• 1/2 pound of pumpkin or winter squash peeled, seeded and cut into 1-inch pieces (about 2 cups)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup chopped shallot
• 1 large garlic clove minced
• 1/4 pound fresh shitake mushrooms sliced
• 1/4 pound fresh brown mushrooms (cremini or baby bella), sliced
• salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1/4 cup minced fresh Italian parsley
• 1/2 pound tagliatelle or fettuccine pasta
• grated Parmesan cheese for topping optional

Instructions

 

• Char pepper in broiler (or over gas flame) until blackened on all sides. Place inside a plastic or paper bag and seal. Allow to stand 10 minutes at room temperature to steam. Remove charred peel, membranes and seeds inside, and cut into very thin strips.
• Steam pumpkin/squash cubes until tender, about 10 minutes (may take longer). Set aside.
• Heat butter and olive oil together in large skillet over medium heat. Add shallot and cook, stirring for about 3 minutes. Add garlic and cook an additional minute.
• Add mushrooms. Stir, seasoning with salt and pepper. Cook for about 3 minutes, or until tender.
• Add pumpkin/squash cubes to skillet and stir. Cook for one minute.
• Pour wine into skillet and allow to boil until liquid is reduced by half.
• Add the cream to the skillet and boil until the sauce thickens and coats the back of a spoon, about 4-5 minutes. Mix in bell pepper and heat, tossing vegetables lightly. Add parsley, stir, and taste to see if more salt and pepper are needed.
• Meanwhile, boil pasta according to package directions, stirring from time to time to avoid sticking.
• Drain pasta. Add to sauce and bring to simmer. Toss gently. Divide pasta among plates and serve immediately.
• (Optional: offer grated Parmesan for topping.)

Notes

Any type of winter squash can be used for this recipe. Instead of steaming on the stove, you can cook the squash cubes in the microwave. To do this, place cubes in a shallow bowl, add 1/4 inch of water, cover tightly with plastic wrap, and microwave for 4-5 minutes, until tender.

Adapted from Bon Appétit (October 1989)