Truffle Butternut Squash & Wild Mushroom Pappardelle

Truffle Butternut Squash & Wild Mushroom Pappardelle


Pappardelle is the perfect vehicle for silky butternut squash and wild mushrooms, picking up the flavors and spices from each to create this healthy and satisfying meal. Coated in truffle oil, the butternut squash develops a crust that gives way to a roasted, caramelized flavor that pairs well with earthy wild mushrooms.


Calories Per Serving: 435  |  Serves: 2  |  Minutes: 55

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  1. Preheat oven to 400 degrees
  2. Halve the butternut squash. With a spoon, scrape all of the seeds and pulp in center. Season the squash only on inside part with brown sugar. Place on baking sheet skin side down and cook in oven for 40 minutes.
  3. Scoop cooked squash in a blender while still hot, add 1 ½ oz white truffle oil, 1 tbsp thyme, 1 tbsp roasted garlic, 2 oz parmesan cheese, 1 salt packet, 1 pepper packet and blend until smooth creamy texture.
  4. Bring water to a boil in a medium pot and cook pappardelle pasta for seven minute or to desired texture. Save at least a cup of the pasta water for the sauce. 
    In a large skillet on medium heat and add mushrooms and butternut squash sauce in a pan and stir until it starts to bubble and add 2 oz of pasta water to sauce and then put pasta in pan and sauté for 2 minutes. Finish the sauce by mounting butter into the pan. Pour in pasta bowl and garnish with remaining parmesan cheese.


  • 1 butternut squash
  • 3 oz parmesan cheese
  • 2 oz butter
  • 1 pint wild mushrooms
  • 1 packet thyme
  • 1 packet pappardelle
  • 1 packet roasted garlic salt
  • 1 packet brown sugar
  • 1 packet white truffle oil
  • 1 packet canola oil
  • 1 packet black pepper

Tools Needed:

  • Medium skillet
  • Cooking tongs
  • Che's knife