Dinner for 4

Butternut Squash Pasta with mushrooms

Name: Butternut Squash Pasta with mushrooms
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb orecchiette pasta; 1 butternut squash; 1 lb baby bellas/crimini mushrooms; 1 tbsp extra virgin olive oil; 1 tbsp butter; 1 shallot; 1/2 tbsp chopped fresh sage; 1/4 tsp nutmeg; 1/2 cup chicken or vegetable broth; 1/4 cup heavy cream; salt and pepper to taste (optional)

$12.31for 425 minServes 4

Orecchiette cooks with squash, mushrooms, sage, and cream in a smooth sauce finished with nutmeg and broth.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta$0.10/oz typical	16 oz	$1.60Typical price
	Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
	Mushrooms$0.40/oz typical	16 oz	$6.40Typical price
	Butter$0.40/oz typical	0.5 oz	$0.20Typical price
	Leeks and shallots$3.49/lb typical	0.15 lb	$0.54Typical price
	Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.06Typical price
	Broth or stock$0.07/oz typical	4.25 oz	$0.29Typical price
	Heavy cream$0.22/oz typical	2 oz	$0.46Typical price
Total for the servings shown		$12.31

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Swaps

Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Swap Pasta for Egg noodlesabout $0.04/oz more at typical prices

25 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

American Vegetarian Kid-friendly Family Dinners Fall

Typical price

$3.08 per serving$12.31 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb orecchiette pasta
1 butternut squash
1 lb baby bellas/crimini mushrooms
1 tbsp extra virgin olive oil
1 tbsp butter
1 shallot
1/2 tbsp chopped fresh sage
1/4 tsp nutmeg
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
salt and pepper to taste (optional)

Steps

Boil the pasta in salted water according to the package directions, then drain it.
Heat the oil and butter in a large skillet over medium heat, then cook the shallot and mushrooms for 6 minutes.
Add the diced squash and broth, cover the skillet, and cook for 8 minutes until the squash is tender.
Mash half the squash in the skillet, then stir in the cream, sage, nutmeg, salt, and pepper.
Add the pasta and toss for 2 minutes until coated and hot.