Mushroom and Butternut Squash Bolognese

Alt Image
30 mins
10 mins
4 servings
A meat free spag bol alternative using mushrooms and tender butternut squash, roasted in a tasty bolognese sauce. Served with pasta, this is a vegetarian delight that's hearty, wholesome, and brimming with goodness!


  • 1 large butternut squash, peeled, deseeded and finely diced
  • 3 tbsp olive oil
  • 250g portobello mushrooms
  • 250g chestnut mushrooms
  • 500g Dolmio Onion and Garlic Bolognese Sauce
  • 240g dried linguine/spaghetti

Dolmio® Onion and Garlic Sauce for Bolognese


  1. 1
    Preheat the oven to gas 6/200c. Place the butternut squash into a large roasting tray, drizzle with oil and roast for 15 mins.
  2. 2
    Roughly chop the mushrooms and add to the squash. Stir and return to the oven for 5 minutes.
  3. 3
    Add the Dolmio Onion and Garlic Bolognese Sauce, stir well and roast for a further 10 minutes.
  4. 4
    Cook the pasta according to the packet instructions then serve with the Bolognese spooned over the top and a little grated cheese if you wish.

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