Shellbows in Butternut Squash Sauce with Mushrooms, Fennel and Swiss Chard

These fun twisted shells are the perfect pasta for scooping up rich and creamy sauces, like this savory butternut squash sauce. Featuring earthy mushrooms, Swiss chard and sweet fennel, this pasta recipe is just as good as it is good for you.

Shellbows pasta in butternut squash sauce
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  • Category Title Pasta

  • Cuisine Type American

  • Level Medium

Recipe By: Delallo



  • Preheat oven to 425 F.
  • Using a large, sturdy knife, cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard.
  • Transfer the butternut squash, cut-side up to a baking dish and brush with olive oil. Season with 1 teaspoon salt and ½ teaspoon pepper.
  • Roast in the oven for approximately 45 minutes, or until soft.
  • Remove from oven. Once cooled, scoop out the flesh into a food processor or blender.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1 cup of hot pasta water.
  • Add 1 tablespoon of oil, the chicken broth, herbs and remaining salt and pepper to the food processor. Pulse until smooth and creamy.
  • n a large saucepan, heat the remaining oil. Add fennel and mushrooms to the pan. Cook until the fennel becomes lightly golden, about 8-10 minutes.
  • Add the pasta to the fennel mixture and toss to coat. Add the butternut squash sauce to the pan and stir to combine. Cook mixture until heated through, about 5-7 minutes.
  • Stir in the Swiss chard and cook until slightly wilted, about 3 minutes.
  • Place pasta into bowls or serve family-style. Top with Parmesan cheese.

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