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Shokichi Squash Ragù & Mafalda Pasta Fill 1 Created with Sketch.

with Mushrooms, Garlic Chives & Rosemary

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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!)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the mushrooms:
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.

Make the squash ragù:
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.

Cook the pasta:
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.

Finish the pasta:
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.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining garlic chives. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the mushrooms:
Make the squash ragù:
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.

Cook the pasta:
Finish the pasta:
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.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining garlic chives. Enjoy!

Plate your dish: