Butternut squash soup may be my favorite fall comfort food, but this butternut squash pasta is now a close second. It’s a pretty easy throw-together pasta made from a classic fall flavor combo: butternut squash, sage, and walnuts. The sweet, caramelized squash plays perfectly off the earthy sage and nutty walnuts, and a little butter and pecorino add the perfect amount of richness. This is one we’ll have on repeat all season long.
To make it, simply roast the squash until it’s tender and caramelized. Then, sauté the shallot, sage, walnuts, chickpeas, cooked butternut squash, and garlic until the chickpeas and squash get a little brown. Deglaze the pan with lemon juice and balsamic, and stir in the cooked pasta and a handful of leafy greens. Toss until the greens wilt, and serve with a generous grating of cheese and fresh parsley.
Butternut Squash Pasta Recipe Variations
This butternut squash pasta recipe can be customized a thousand ways. Here are a few suggestions:
Omit the pecorino if you’re vegan. If you’re not vegan, try adding creamy feta or goat cheese, or use Parmesan instead of pecorino. If you eat meat, toss in some crispy pancetta for a nice salty bite. Swap the walnuts for pine nuts. Use your favorite type of pasta! I like spaghetti or linguine, but whatever you have on hand will work here.
I threw some chickpeas into this dish because I had some on hand to use up, and it ended up being delicious – I encourage you to take inspiration from what’s in your kitchen as well. Let me know what variations you try! No matter what, this butternut squash pasta is a great dish to stay in and eat with someone you love.
If you love this butternut squash pasta…
Try this mushroom pasta, this kale pasta, this roasted veggie pasta, or this orecchiette next!
