News Harvest Swoon! Try This Wild Mushroom and Sage Pasta Dish By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on September 28, 2015 @ 08:15PM Pin Share Tweet Email Photo: Johnny Miller 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 Serves: 4-6 Total Time: 1 hour, 20 minutes 8 Amazing Apple Recipes You Need to Try This Season Ingredients ½ cup fresh bread crumbs8 tbsp extra-virgin olive oil, dividedSea saltFreshly ground black pepper1½ lb butternut squash, peeled, seeded, and cut into ½-inch chunks1½ lb mixed wild mushrooms, such as chanterelles, stemmed shiitakes, and cremini, trimmed and quartered2 tbsp unsalted butter1 cup chopped yellow onion1 tbsp minced garlic1 tbsp minced fresh ginger½ cup dry white wine1 cup chicken broth or water½ cup plain Greek yogurt2 tbsp chopped fresh sage leaves, plus more for garnish1 lb dried casarecci (or short pasta)½ cup grated parmesan, for serving 5 Delicious Pasta Recipes Worth Every Carb Directions 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. Our Favorite Fall Recipes For more fall recipes, pick up the October issue of InStyle, now available on newsstands and for digital download.