Restaurant Recipe: Egg Tagliatelle With Wild Mushrooms & Butternut Squash

With temperatures starting to cool down and fall just around the corner, this tasty pasta dish from chef Eron Novalski of Aria Ristorante in Toronto makes the perfect dinner for when you’re craving comfort food.



  •  1 butternut squash, peeled and diced into 1 mm pieces
  • 4 tbsp extra-virgin olive oil
  • 1 small shallot, peeled and finely diced
  • 1 lb. mixed wild mushrooms (chanterelle, hen of the woods, oyster, shitake, cauliflower, matsutake, cremini)
  • 1 bunch sage (leaves only)
  • 500 g tagliatelle pasta
  • 1 cup squash purée (recipe below)
  • 1/2 tsp garlic purée
  • 2 cups chicken or vegetable broth
  • 1/4 tsp grated nutmeg
  • Parmesan cheese, for garnish
  • ¼ cup chopped parsley

Squash Puree (makes 1 cup)

  • 2 tbsp butter, divided
  • 2 medium shallots, roughly chopped
  • 2 lbs. butternut squash, peeled and cut into 2” lengths
  • 1 tsp sea salt
  • 1 spice bag containing, 3 bay leaves, 5 thyme sprigs and 5 sage springs
  • 1/4 cup mascarpone cheese
Directions Yield:  Serves 4 to 6


  1. Place 1 tbsp butter and shallots in a large saucepan over medium. Sweat the shallots for 8 to 10 minutes until soft and slightly caramelized. Add squash to saucepan. Fill saucepan with water so that it covers the squash by 1”. Add salt. Bring to a boil over high heat, reduce to a simmer, add spice bag. Cook until squash is very tender, 25 to 30 minutes.
  2. Drain squash and transfer to a food processor, removing spice bag. Add 1 tbsp butter and mascarpone cheese. Season to taste with salt. Process until smooth, about 4 minutes, scraping down sides of processor with a rubber spatula as needed, Reserve purée for pasta.


  1. Place butternut squash in a large stockpot filled with water and bring to a boil. Boil the squash for about 10 minutes until fork tender. Reserve water once squash is removed.
  2. While squash is boiling, heat olive oil in a large skillet over medium heat. Add the shallots, cook for about 1 minute and then add the mushrooms and sage. Let cook for about 10 minutes until the mushrooms have given off all their water and start to caramelize. Once that happens add the butternut squash brunoise and continue to caramelize the squash with the mushrooms, add salt to taste. Turn the heat off and set aside.
  3. Bring the water (from squash boiling) back up to a boil, add salt to taste then add the pasta. Cook the pasta according to the package directions.
  4. While the pasta cooks, add butternut squash purée, garlic purée, broth and nutmeg to the caramelized mushroom and squash ragout.
  5. Drain the pasta once it is cooked, and add to the above mixture. Make sure the pasta is coated with the sauce; add a bit of boiling water or stock if it appears to dry. Serve immediately and garnish with fresh Parmesan and chopped parsley.


Recipe by:
Eron Novalski
Image courtesy Aria Ristorante