Butternut Squash Fettucine with Pan Seared Salmon and Mushrooms
Serves: 4
  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 tablespoon salted butter ( I used garlic butter and it was delish, recipe below or store bought)
  • 8 oz or 300g fresh pasta (I used a mix of regular and basil flavoured)
  • 1½ cups water or vegetable broth
  • 8 oz freshly sliced mushrooms ( I used shitake and cremini but white is fine!)
  • 1 tablespoon olive oil
  • 1 tablespoon garlic butter * see note
  • salt and pepper to taste
  • ¼ cup white wine
  • 6 oz fresh Atlantic salmon, sliced into small chunks
  • fresh parsley and grated parmesan cheese for garnish
  1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
  2. While the squash is cooking place 2 tablespoons olive oil and 1 tablespoon of butter in a small skillet over medium-high heat. Add the mushrooms and sauté until nicely browned. Add in your white wine and season with salt and pepper. Continue cooking mushrooms until liquid is absorbed. Set aside.
  3. Using a large slotted spoon, remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
  4. Place the cooked butternut squash in a large food processor or blender. Purée the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash. Just a side-note, I added a touch of heavy cream which is totally unnecessary and unacceptable, but I did it anyways and who cares.Don't say anything to my husband because he's on his 5th diet this year.
  5. In a large deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium high heat. Pan fry the salmon until cooked through about 2 -3 minutes. Season with salt and pepper to taste. Drain pasta and add to skillet along with the mushrooms and squash.
  6. Toss until heated through and nicely coated. Add in fresh parsley if desired. Sprinkle with freshly grated parmesan and serve hot.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/11/19/butternut-squash-fettucine-with-pan-seared-salmon-and-mushrooms/