Shokichi Squash Ragù & Mafalda Pasta

with Mushrooms, Garlic Chives & Rosemary

55 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight, we’re making a cool-weather staple with a vegetarian twist: squash ragù. At the base of our sumptuously hearty sauce is sweet, creamy shokichi squash (a hard-skinned variety with light to dark green skin), cooked until it turns meltingly tender. We’re pairing our ragù with frilly mafalda pasta, then adding ruffled maitake and fan-shaped oyster mushrooms, sautéed with a bit of woodsy rosemary. (Chefs, we’re sending you extra rosemary, which can be used in any number of fall recipes!)

See Plans

Nutrition

PER SERVING
Calories

760 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Cut off and discard the ends of the squash; using a knife, carefully peel and halve the squash. Scoop out and discard the pulp and seeds, then medium dice the squash. Small dice the celery. Cut the garlic chives into ¼-inch pieces.

2 Cook the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add ¼ of the garlic and up to half the rosemary (you will have extra rosemary); cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water; cook, stirring frequently and scraping up any browned bits, 1 to 2 minutes, or until cooked off. Transfer to a bowl. Wipe out the pan.

3 Make the squash ragù:

In the same pan, melt half the butter on medium-high until hot. Add the squash and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the remaining garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add 1¼ cups of water. Simmer, stirring occasionally, 12 to 14 minutes, or until the squash has softened and the water has cooked off. Remove from heat.

4 Cook the pasta:

While the ragù simmers, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

5 Finish the pasta:

Add the cooked mushrooms, cooked pasta, crème fraîche, remaining butter, half the garlic chives and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.