Butternut Squash Pasta With Walnuts


Its been a while since I shared a recipe, but since we moved back from Australia and we’re trying to figure out where we’re actually going to live we’ve been staying with my parents and I haven’t been too adventurous in the kitchen. I have been making dinner though, you know to earn my keep, but I’ve been staying with my easy recipes that I know well rather than branching out.

However, my dad has been a vegan for years and normally we make food for us carnivores and him some sort of bean/vegetable dish, but one night I decided I really couldn’t be bothered making two so I tried to come up with one dish we could all eat. After some trial and error with this recipe, I think I’ve perfected it and oh my gosh is it declicious. It’s vegan, healthy and super yummy and those are things I find don’t often go together.

The best part about this recipe is that it is so easy and can be ready to eat in just 45 minutes. 30 minutes if you plan everything perfectly and work fast, but I don’t so we’ll call it 45. This dish is perfect for all seasons because it’s light enough for a summer’s day, but warming and comforting when it’s pouring rain out and almost freezing. This is also the perfect dish to make if you’re cooking for lots of people because it can all be combined into one huge pot and then thrown in a big serving dish for everyone. I doubled this recipe for Thanksgiving and even though everyone had a little there was so much left! My favorite combination: easy and delicious.

Before I give you this recipe, I apologize for my inconsistency in measurements. Prior to this I’ve used the metric system since I was in Australia and that’s what I had access to, however here in the US I have access to cups and pounds instead of grams. So I’m sorry!

Serves 6


1 pound butternut squash (or you can use the whole thing, the more the merrier!)
Olive oil
1 cup walnuts (or pistachios, both are delicious in this recipe)
8 ounces/half a pound of fusilli pasta (you can use whatever you have on hand really)
1 1/2 cups vegetable stock
1 tbsp white balsamic vinegar
1 garlic clove
Handful of chopped, fresh parsley
1 tbsp chopped, fresh sage
Grated parmesan cheese to top it
Salt and pepper to taste

1. Preheat the oven to 400ºf (200ºc). Cut the squash into small chunks (this is the hardest part because squash is such a hard vegetable), then place on a baking sheet and drizzle with olive oil and season. Bake for approximately 15 minutes, or until soft, then add your nuts among the squash and bake for another 5 minutes. When the nuts are toasted, let them cool slightly and coarsely chop. If the rest of the things aren’t done at this point, just turn the oven off and keep it all in there to stay warm.

squash and nuts

2. Cook the pasta according to the directions on the packet, but don’t add any salt to the water.

3. Combine 1 tbsp of olive oil, stock, vinegar, and garlic together in a pan. Simmer for a few minutes before adding the fresh parsley and sage. If you don’t have any fresh, it’s totally fine to use dried, but instead of adding it to the sauce add it directly to the pan when everything is combined. Simmer for about 8 more minutes, or until it’s reduced to about 1/2 cup.


4. Combine the pasta, squash, nuts and sauce into one pan and stir.

I love this recipe and I’m going to be making much more of it!

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  • Heather Gullett Denniston

    This looks delicious. I am a spaghetti squash enthusiast but I need to branch out!

    • Thanks, Heather! I’ve actually never made spaghetti squash so I need to get on that!

  • Lindsay Katherine

    My mouth is salivating right now. I love love love butternut squash, and the walnuts look like a perfect pairing.

    • Thanks, Lindsay! It was so incredibly tasty. I can’t decide if I prefer it with walnuts or pistachios though. This pistachios were surprisingly tasty.

  • The different ways to measure things in different countries confuse me too. I moved to California from Southeast Asia a year ago and I’m still figuring it out. I should try harder. I’m sure it’s not going to affect this recipe too much, more crucial in baking. Butternut squash is one of the best farmers market discoveries since my move, love it!

    • Oh Christine, I so understand! It’s SO confusing! And it’s totally comparing apples and oranges– with weight versus volume. A total nightmare!

  • This looks like a delicious fall meal. Great flavor combination!

    • Thanks, Marlynn! It’s one of my favorites 🙂

  • This looks so good! I love trying new recipes and I’ll have to give this one a go!

    • Let me know what you think if you do, Danielle!

  • This looks so good! Pasta is like my favorite food, so there’s that. I also love butternut squash, but have never made it for myself! I just order it at restaurants and such. You might have inspired me to give it a shot!

    • You totally should, Erin! The worst part about it is trying to cut it. I’m such a hazard with a knife and a squash, it’s a miracle I still have all of my fingers haha

  • Yum! I’m all about squash, especially in fall and winter. I’ll definitely have to try this!

    • Thanks, Lauren! If you do try it let me know how it goes!

  • Oh this pasta dish looks delicious. I love squash during the winter. Will definitely be trying this. Thanks!

  • Ashleigh

    Wow, this recipe looks really great! I love butternut squash and this dish looks easy enough. Thank you for sharing!

    • Thanks, Ashleigh! It is super easy and that’s why I love it so much 🙂

  • Shadi Hasanzade

    Love walnuts in everything! And squash! This is so good!

    • Thanks, Shadi! It’s certainly delicious 🙂