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Organic Freekeh Mafaldine with Roasted Butternut Squash, Mushrooms & Sage

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Serving Size: 
  • 9 oz. Pappardelle’s Organic Freekeh Mafaldine
  • 1 lb. butternut squash
  • 1-1/4 tablespoons Bella Sol California Extra-Virgin Olive Oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup mushrooms, diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh sage, chopped
  • 1/6 cup walnuts or pecans


    1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.
    2. Cut the butternut squash in half, lengthwise. Scoop out the seeds. Cut off the ends and peel the exterior skin. Cut the squash, lengthwise, into 1/2-inch strips; then cut crosswise, making several small butternut squash chunks. Put the chunks into a bowl and toss with 1 tablespoon olive oil, salt and pepper.
    3. Spread the butternut squash chunks evenly on the baking sheet. Roast for 35-40 minutes or until tender.
    4. Add 1/4 tablespoon olive oil to a sauté pan. Add garlic and cook until fragrant (about 1 minute). Add the mushrooms, sage and walnuts or pecans and cook until nuts are lightly browned (2-3 minutes).
    5. Cook the pasta in a large pot of boiling salted water until just tender, stirring occasionally (8 to 10 minutes). Drain.
    6. Toss the roasted squash, mushrooms, sage, and nuts with the pasta. Serve and enjoy!

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