Pasta with Butternut Squash and Pecans
Elevate your weeknight dinner routine with this irresistible Pasta with Butternut Squash and Pecans recipe—a perfect blend of autumnal flavors and cozy comfort! Tender pasta is tossed with roasted butternut squash, caramelized to perfection, and paired with buttery toasted pecans for a delightful crunch. A fragrant sage and garlic-infused sauce, with optional creamy richness, ties everything together, while a sprinkle of Parmesan cheese adds the perfect savory finish. This dish is not only stunningly delicious but also easy to prepare, taking just 20 minutes of prep time and 30 minutes to cook. Whether you're looking for a hearty vegetarian meal or a festive addition to your holiday table, this dish delivers on flavor, texture, and seasonal charm. Perfect for cozy evenings and special occasions alike!
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fusilli, or your choice)
- 3 cups Butternut squash, peeled and diced into 1/2-inch cubes
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cups Pecans, roughly chopped
- 2 tbsp Unsalted butter
- 1 tbsp Fresh sage, finely chopped
- 0.5 cups Parmesan cheese, grated
- 2 cloves Garlic cloves, minced
- 0.5 cups Vegetable broth
- 2 tbsp Heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the diced butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash evenly on the prepared baking sheet.
Roast the squash in the oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
In a small dry skillet over medium heat, toast the chopped pecans for 3-4 minutes until fragrant, stirring often. Remove from heat and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the minced garlic and chopped sage, cooking for 1-2 minutes until fragrant.
Stir in the roasted butternut squash and vegetable broth. Cook for 2-3 minutes, gently stirring to combine.
Add the cooked pasta to the skillet with the squash mixture. Toss to coat, adding reserved pasta water a few tablespoons at a time if the mixture needs loosening.
Stir in the toasted pecans and grated Parmesan cheese. For a creamier sauce, stir in the heavy cream, if using.
Season the dish with the remaining salt and black pepper to taste.
Serve warm, garnished with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
