Dinner Recipe: ONE POT Butternut Squash Pasta with Prosciutto, Mushrooms & Sage by Everyday Gourmet

gourmetwithblak... Ok- when I think of Fall flavors butternut squash and sage are high on that list. I wanted to make a dinner recipe using those flavors and then saw spiralized butternut squash at my grocery store and knew I HAD to use them. The result is a spectacularly delicious and very quick low carb dinner that does not skimp on Fall flavor.
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[@bmarko5928]

I’m going to give your recipe a try. Looks yummy!

[@NanaPapa123]

Oh my heavens, Honey, you sure knocked this one out of the ballpark!

[@EverydayGourmetWithBlakely]

Thanks so much!! It was SO good :)

[@scottab140]

8 oz mushrooms, sliced (Infused with fats)
4 tablespoons butter
2 tablespoons olive oil
Flavor:
1 shallot, sliced
4 cloves garlic
4 oz prosciutto
6 cups (2 packages) spiralized butternut squash
Salt & Pepper
1/4 teaspoon red pepper flakes
5-6 fresh sage leaves
1/2 cup fresh grated Parmesan cheese

[@dirk4926]

Such appetizing colors, what a wonderful fall dish!

[@EverydayGourmetWithBlakely]

I know!! They scream fall

[@NolaMarieSings01]

I have mushrooms and spiraled butternut squash in my fridge !

[@HamCubes]

Yasss! That's the only way to cook raw mushrooms to ensure their texture is crispy!

[@EverydayGourmetWithBlakely]

Woo! For sure

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾

[@Alex-wi9ry]

Looks great

[@EverydayGourmetWithBlakely]

Thank you!

[@chrispreble11]

Those definitely aren’t cooked through ;) need to roast first