Butternut Squash Walnut & Sage Pasta

Butternut Squash, Walnut and Sage Pasta

Happy Saturday! Jack and I are in Nashville this weekend for the wedding of one of my best college friends. It’s been fun getting out of town for a few days to spend time catching up with old friends. But the thing Jack and I really love about weddings is attending them when they’re not our own. Last month, we celebrated our 5th wedding anniversary, and although we had an amazing wedding day, the stress of planning it all is still part of the memory as well. (Note to self, next time: elope in Italy).

Butternut Squash, Walnut and Sage Pasta

But what’s not stressful is this butternut squash pasta. (I know, dumb segue – but hey, it’s early and we were up late last night electric sliding). This is a pretty easy throw-together pasta made from a classic fall flavor combo: butternut squash, sage, and walnuts.

Butternut Squash, Walnut and Sage Pasta

I threw some chickpeas in here because I had some that I needed to use up. This butternut squash pasta can be customized a few other ways: omit the pecorino if you’re vegan, if you’re not vegan some creamy feta or goat cheese might be a nice addition, and if you’re not vegetarian, some crispy pancetta would add a nice salty bite.

Either way, this a great dish to stay in and eat with someone you love.

Butternut Squash, Walnut and Sage Pasta

If you love butternut squash as much as I do, try it in this sandwich, this pudding, or this curry!


4.8 from 5 reviews
Butternut Squash Walnut & Sage Pasta
 
Author:
Serves: 2
Ingredients
  • 2 cups cubed butternut squash
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter (or vegan butter or more olive oil)
  • 1 small shallot, sliced
  • ¼ cup chopped sage leaves
  • ¼ cup chopped walnuts
  • ½ cup cooked chickpeas
  • 1-2 garlic cloves, finely chopped
  • Big squeeze of lemon
  • Splash balsamic vinegar
  • 4-6 ounces spaghetti or linguine (and save some pasta water)
  • A few handfuls of chopped spinach (or kale or chard)
  • ½ cup chopped parsley
  • Grated pecorino cheese (optional)
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 350 degrees. Roast the butternut squash cubes with a little olive oil, salt, and pepper for about 20 minutes, or until they're soft and mostly cooked through. Remove from the oven and set aside.
  2. Cook pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.
  3. Meanwhile, heat a medium skillet over medium heat. Add the olive oil and butter, then add the shallot and cook until translucent. Add the chopped sage and cook for another 30 seconds, then add the walnuts, chickpeas, butternut squash cubes, garlic, salt, and pepper. Cook until the chickpeas and squash brown a bit (but before the garlic burns).
  4. Add a big squeeze of lemon and a good splash of balsamic and stir.
  5. Add the cooked pasta and spinach. Use tongs to gently toss the pasta with everything in the pan, allowing the greens to wilt. Add pasta water to help loosen it (I used about ¼ cup).
  6. Add some grated pecorino at this step if you wish.
  7. Remove from heat, then stir in the chopped parsley.
  8. Taste and adjust seasonings and serve with extra grated cheese.
Notes
Make this vegan by skipping the butter (or use vegan butter) and omit cheese. Make this gluten-free by using gluten-free pasta.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

42 comments

  1. cheyenne from wanderfulways.blogspot.nl on said:

    ohh this sounds amazing 🙂 thanks for sharing!
    xo, cheyenne

  2. I read the title of this post and said “Oh that sounds so good”. Love when I title can do that 🙂 I adore sage paired with something sweet – sweet potatoes, butternut squash, pumpkin. I bet with the pecorino cheese this is fantastic! Thanks for sharing and love the tip about eloping in Italy – I’ll be sure to remember that 🙂

    • jeanine from loveandlemons.com on said:

      thanks, ha! I sometimes have a hard time choosing titles :).

  3. Meg from liquidsunshineak.com on said:

    I love butternut squash. This dish looks wonderful. Thanks for the variation tips!

  4. such a great combination!! looks so delish <3

    x
    laura & nora

  5. chelsea jacobs from thegirlwholovedtowrite.com on said:

    This looks like the perfect fall meal!

  6. Lots of yum! I love walnuts in pasta dishes… cheers for a pasta dish that doesn’t depend on the cheese for flavor 🙂

  7. Pumpkin and sage were meant to be together, so this is winning combo. I would love to visit Nashville one day, it sounds like such a cool place.

  8. Heather Mason from nuttynutritionistheather.com on said:

    such beautiful pictures! I love walnuts!

  9. chloe on said:

    just made this, and it was amazing! I didn’t have sage, so I used rosemary instead. thanks for sharing and I’ll be making this again!! 🙂

  10. jessica from twogreenpeas.com on said:

    Loving the squash and walnut pairing….yum! haven’t commented before but wanted to say I love the style of your photos, they are always gorgeous.

  11. Kristin on said:

    This has me written all over it! Yum!! I’ll certainly be making this one. Total side note…my whole family was at a wedding in Nashville this weekend too. Wonder if it was the same one! Lol! 🙂 Have a great week!

  12. I did something similiar recently, and have been -addicted- to butternut and pasta since. Looks delicious!

  13. Sam on said:

    Would you suggest anything as an alternative to pasta? Spaghetti squash?

    • jeanine from loveandlemons.com on said:

      Hi Sam, I think Spaghetti Squash would be a delicious variation.

  14. Aarthi from Tapasyablog.wordpress.com on said:

    Butternut squash, walnuts and sage- could there be a better marriage of ingredients?! I will definitely be trying this out.

  15. Becky on said:

    Made this for dinner last night and it all came together very quickly and tasted great. This one’s a keeper.

  16. Kimberly on said:

    Really enjoyed this blog post. I am currently all over butternut squash for the fall season. I am not a huge fan of sage, did you have any other suggestions on a herb to use for this particular post.
    Also have you ever tried a goat cheese cream pasta with butternut squash in it?

    vegetable oil cooking spray
    1 (2-pound) butternut or kobucha squash, peeled, seeded and cut into 3/4-inch cubes
    1 onion, diced into 1/2-inch pieces
    Olive oil, for drizzling
    Kosher salt and freshly ground black pepper
    1 pound penne pasta
    1 cup (8 ounces) goat cheese, crumbled
    1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
    1 packed cup chopped fresh basil leaves
    1/3 cup finely grated Parmesan
    Directions
    Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

    Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

    Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

    While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

    To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using

    I found that recipe on the food network and loved it!

  17. Rebecca from foodflav.com on said:

    Just made this tonight and it is delish! My first time making butternut with pasta and it did not disappoint.

  18. Leslie on said:

    Wow I am eating this right now and it is INCREDIBLE! One of the best pasta dishes I’ve ever had.

    • jeanine from loveandlemons.com on said:

      yay! thanks for stopping back to let me know!

  19. Alejandra from oseephotography.smugmug.com on said:

    You images looking down at the food make me dizzy, perhaps its the angle. I love this site but have to constantly take brakes because the angle the images are taken at make me dizzy 🙁

    • jeanine from loveandlemons.com on said:

      I’m sorry you don’t like our photos…

  20. Karen on said:

    Wow…this was fantastic. The blend of flavors was excellent. I never would have put lemon and balsamic together. Family loved it. Sharing with all my friends!

  21. SuziCat on said:

    Flash backs of a delicious butternut pasta dish came to me when I saw this year’s harvest of butternut at the grocery recently. Standing in the middle of the aisle on my phone, i found your site and recipe while searching for a reminder of the ingredients. So glad I tried this tonight – with friends! It is Ah-Mazing!!!! I followed your directions to a “T” (missing the parsley though) and it is simply divine.
    How fabulous of a couple you must be to “throw this together” after a big night out. It is so inspired!!
    I had many cheers throughout our meal ~ this ones a KEEPER.
    Salut!

  22. April Taylor on said:

    As a red meat eater is there something i can make where i add chuck tenderloin (as its cheaper) and perhaps braise it in a red or white wine….

    Ive been searching for hours for a recipe but i have spinach, butternut squash, sage all favorites. Both red and white wine, pasta cauliflowet, balsamic vinegar and all my fav flavors but trying to makes a creamy yet meaty dish with all of them

  23. Rachel on said:

    Hello! I just came across this pasta recipe from a current post and was wondering if you were to add pancetta, would you sautee before the shallot and then leave it in while cooking to rest? Or remove after browning and add it in at the end?

    That addition sounds super delicious, just want to see if you had any advice on how to cook it best.

    Thanks!

    • Hi Rachel, I don’t really cook with pancetta, but I would probably cook it first, until browned – remove it, and then add it back in at the end. I’m sure it would be a delicious addition 🙂

  24. Lisa Bymark on said:

    Just came across this..WOW!! My daughter is home from college and is a vegetarian so I am always looking for new recipes. This popped out at me..she is waiting for me to finish this and get back to the kitchen!! Will let you know the outcome…

  25. Marny on said:

    Really nice Fall flavors and I loved the added crunch from the walnuts. And I LOVE sage so any recipe with sage makes me happy. Thanks for a great recipe.

  26. Lots of yum! I love walnuts in pasta dishes… cheers for a pasta dish that doesn’t depend on the cheese for flavor 🙂

  27. Really nice Fall flavors and I loved the added crunch from the walnuts. And I LOVE sage so any recipe with sage makes me happy. Thanks for a great recipe.

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