Pasta with Butternut Squash, Mushrooms and Arugula

This is a great way to use up greens, as well as that butternut squash you’ve been holding onto!

1 medium butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
2 tablespoons olive oil
2 tablespoons butter
1 medium shallot, chopped
3-4 cloves garlic, minced
8 oz. mushrooms, sliced
A few sprigs thyme, leaves removed
12 oz. penne pasta (I like Tinkyada brand brown rice pasta)
2 tablespoons lemon juice
A couple handfuls arugula
1/2 cup walnuts, lightly chopped
Salt, pepper and red pepper flakes to taste

View the full recipe at With Vinegar and Honey →