butternut squash and walnut pasta

now that the boxes are unpacked and the kitchen is stocked, we can get back to some of ghtr's usuals.  i feel like it's been ages since i've been able to share a recipe with you!  our lovely neighbor gave us a gigantic butternut squash last week, and i've been using it for quite a few meals- and this one is a keeper.  it's the best pasta i've ever made.  the best..? yes, yes, the best.

butternut squash and walnut pasta

this meal envelops you with the season's best.  i served it with an easy apple crisp for dessert and felt that fall had officially arrived.  it's so rich, different and comforting- it warms you up from the inside out!


  • - 1/2 lb whole wheat pasta
  • - 1 butternut squash (about 3 cups), skinned and cubed
  • - 3/4 cup of finely chopped walnuts, toasted
  • - 2 cups of fresh spinach
  • - 1/4 cup honey
  • - 1/4 cup nutritional yeast
  • - 4 tbs olive oil
  • - salt and pepper to taste
  • - 2 cloves of garlic, minced

butternut squash and walnut pasta


preheat oven to 425F. place the butternut squash in a bowl and toss with 2 tbs olive oil, honey, salt and pepper.  place on a pan and roast in the oven until tender; about 40 mins.  meanwhile, bring a pot of salted water to a boil and cook the pasta, reserving 1 cup of the salted water after the pasta is finished.  in a pan, saute the garlic in the remaining 2 tbs of olive oil until fragrant, about 1 minute.  add the butternut squash, walnuts, nutritional yeast and spinach and cook until the spinach has wilted.  add the 1 cup of reserved pasta water.  add the pasta and toss to cover- serve and enjoy!

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