Lentil, Mushroom and Butternut Squash Bolognese

Preparation

This hearty Lentil, Mushroom and Butternut Squash Bolognese is a comforting, plant-forward twist on the classic Italian sauce. With layers of rich umami from two types of mushrooms, lentils and a touch of coconut aminos, it’s the perfect rich and cozy vegetarian meal. The sauce is excellent with bucatini, but any long or short pasta will work too.

1. In a HexClad 6.5 QT Hybrid Oval Dutch Oven, melt the butter in the oil over medium-high heat. Add the onion and celery and season with salt and pepper. Cook, stirring, until softened and just starting to brown, about 8 minutes. Add all of the mushrooms, the garlic, rosemary, thyme and crushed red pepper; season lightly with salt and pepper. Cook over medium-high heat, stirring often, until the mushrooms release all of their liquid and are nicely browned, 15 to 20 minutes.
2. Add the tomato paste and cook, stirring often, until the mixture is well coated and the color deepens, 5 to 7 minutes. Stir in the wine and cook, scraping up any bits from the bottom of the Dutch Oven until the wine is reduced, about 5 minutes. Add the tomatoes and coconut aminos and cook, stirring occasionally until thickened, about 30 minutes. 
3. Stir in the broth, lentils and squash and cook, stirring occasionally, until the lentils and squash are tender but not falling apart, about 30 minutes more. Season the bolognese with salt and pepper. Transfer to a HexClad 2QT/2 Litre Hybrid Saucepan, cover and keep warm over very low heat. 
4. Wipe out the HexClad 6.5 QT Hybrid Oval Dutch Oven. Fill it with water and bring to a boil over high heat, then add a small handful of salt. Cook the bucatini until al dente. Scoop out and reserve 1 cup of the pasta water, then drain the pasta in a colander. Add the drained pasta, the bolognese, ½ cup of the reserved cooking water and the ¼ cup of Parmesan to the Dutch Oven. Cook over medium heat, tossing, until the pasta is coated in the sauce, 2 to 3 minutes. Transfer the pasta to plates or a platter and serve, passing more Parmesan at the table.