Super-foodie mother-daughter duo Nancy Harmon Jenkins, whose 1994 Mediterranean Diet Cookbook pioneered a movement, and N.Y.C. chef Sara Jenkins, of the pasta haven Porsena, swear by this mouthwatering recipe. Like the dishes in their new cookbook, The Four Seasons of Pasta ($23; amazon.com), it's elegantly rustic. The flavor and aromas of the squash and smoky mushrooms "just spell autumn," says Nancy. Casarecci, a rolled noodle, captures every bit of sauce, but any short variety will do—Sara favors the artisanal brand Rustichella d'Abruzzo ($17; amazon.com) for the pasta's clingy, rough surfaces. Read on for the recipe.
Wild Mushroom and Sage Casarecci
Total Time: 1 hour, 20 minutes
½ cup fresh bread crumbs
8 tbsp extra-virgin olive oil, divided
Freshly ground black pepper
1½ lb butternut squash, peeled, seeded, and cut into ½-inch chunks
1½ lb mixed wild mushrooms, such as chanterelles, stemmed shiitakes, and cremini, trimmed and quartered
2 tbsp unsalted butter
1 cup chopped yellow onion
1 tbsp minced garlic
1 tbsp minced fresh ginger
½ cup dry white wine
1 cup chicken broth or water
½ cup plain Greek yogurt
2 tbsp chopped fresh sage leaves, plus more for garnish
1 lb dried casarecci (or short pasta)
½ cup grated parmesan, for serving
1. Preheat oven to 350°F.
2. On a small baking sheet, spread bread crumbs. Drizzle with 1 tbsp olive oil and season with salt and pepper; toast until browned, about 7 minutes. Transfer to a bowl.
3. In a pot, heat 3 tbsp olive oil over moderately high heat. Sauté squash with a pinch of salt and pepper. Cook, stirring, until tender, browned, and crisp, 8-10 minutes. Transfer to a bowl.
4. Heat 2 tbsp olive oil in the same pot, add mushrooms, and season with salt and pepper; cook until tender and browned, 8 minutes. Transfer to the bowl with squash.
5. Reduce heat to low. In the same pot, melt butter with 2 tbsp olive oil; add onion, garlic, and ginger. Cook, stirring, until the onion softens, about 5 minutes.
6. Stir in wine and broth; bring to a boil. Simmer over moderate heat until slightly reduced, about 5 minutes.
7. Reduce heat; stir in yogurt. Add mushrooms, squash, and sage, and toss. Remove from heat, cover, and keep warm.
8. Meanwhile, bring a large pot of salted water to a boil; cook pasta until al dente. Drain, reserving ¼ cup liquid.
9. Add pasta to the pot and toss with sauce (add some pasta water to loosen if dry). Season with salt and pepper.
10. Serve with sage, bread crumbs, and Parmesan sprinkled on top.
For more fall recipes, pick up the October issue of InStyle, now available on newsstands and for digital download.