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A bottle of Chamisal Vineyards Chardonnay next to a glass of white wine and a bowl of pasta with roasted vegetables.
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Brown Butter Squash & Wild Mushroom Pappardelle

Recipe Date: October 1, 2026
Yield: 6 Servings
Prep: PT20M 20 minutes | Cook: 35 minutes
Total Time: PT55M 55 minutes
Difficulty: Easy
Measurements: Imperial (US)

Golden squash, savory mushrooms, brown butter, and crisp sage come together in a pasta that feels made for cooler evenings. Parmesan adds richness while a touch of lemon keeps the dish bright and lifted. Paired with Chamise Chardonnay, the result is layered and comforting without feeling heavy - an inviting autumn or winter dinner with a distinctly modern California sensibility.

Ingredients

  • 12 oz pappardelle
  • 1 medium delicata squash or small honeynut squash, seeded and cut into bite-size pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 12 oz mixed mushrooms, such as cremini, shiitake, or oyster mushrooms, cleaned and sliced or torn
  • 1 large shallot, thinly sliced
  • 6 tablespoons unsalted butter
  • 10-12 fresh sage leaves
  • 1 garlic clove, finely minced
  • 1/2 cup finely grated Parmesan, plus more for serving
  • 1 teaspoon finely grated lemon zest
  • 1-2 teaspoons fresh lemon juice, to taste
  • 1/2 cup reserved pasta water, plus more as needed

Preparation

  1. Roast the squash. Heat the oven to 425°F. Toss the squash with 1 tablespoon olive oil and season with salt and pepper. Spread in a single layer on a sheet pan and roast for 20-25 minutes, turning once, until tender and lightly caramelized.
  2. Brown the mushrooms. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 2-3 minutes. Continue cooking, stirring occasionally, until deeply browned, about 6-8 minutes total. Add the shallot, season lightly with salt and pepper, and cook for another 2 minutes. Transfer the mixture to a plate.
  3. Make the brown butter and sage. Reduce the heat to medium. Add the butter and sage leaves to the same skillet. Cook until the butter foams, turns golden brown, and develops a nutty aroma, about 3-4 minutes. Remove the crisp sage leaves and set aside for serving. Add the garlic and cook for about 30 seconds.
  4. Cook the pasta. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pappardelle until just al dente according to package directions. Reserve at least 1/2 cup pasta water before draining.
  5. Bring everything together. Return the mushrooms to the skillet with the brown butter. Add the drained pasta, roasted squash, Parmesan, lemon zest, and about 1/4 cup reserved pasta water. Toss gently over low heat until the pasta is glossy and lightly coated, adding more pasta water as needed.
  6. Finish and serve. Add 1 teaspoon lemon juice and taste, adding more if desired. Season with salt and pepper. Divide among shallow bowls and finish with additional Parmesan, the crisp sage leaves, and a final crack of black pepper.

WINE PAIRING

Chamisal Vineyards Chamise Chardonnay has the texture and depth to meet the savory richness of this dish while maintaining the freshness that keeps the pairing balanced. Brown butter, Parmesan, and mushrooms complement Chardonnay’s layered, textural character, while roasted squash adds gentle sweetness. Lemon zest and sage provide lift and aromatic contrast, creating a pairing that feels rich enough for autumn and winter but never overly heavy.

Recommended Wine Pairings

Califa Estate Chardonnay

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