Pasta with Squash, Sage and Walnuts


  • 6-8 oz Al Dente pasta
  • 1 medium butternut squash
  • 1 onion chopped
  • 1/2 red bell pepper cubed
  • 4 tbsp olive oil cubed
  • 1 1/2 coarse kosher salt
  • 1/4 fresh sage chopped
  • 2 garlic cloves
  • 1/2 cup walnuts chopped
  • 1/3 cup grated parmesan cheese
  • chopped parsley


  • Preheat oven to 400 degrees. Peel, seed and cut squash into 1 inch cubes. Put 2 Tbsp. olive oil in a large jelly roll or roasting pan. Spread out squash and onion in a single layer in pan. Sprinkle with 1 ½ tsp. coarse salt and toss in pan. Roast for 10 minutes. Stir. Then roast for 10 more until squash is soft.
  • In meantime, in a large skillet over medium heat, stir garlic and bell pepper with 2 tbsp. olive oil for 1 minute. Add sage and walnuts for another minute.
  • Add squash mixture to skillet.
  • Cook pasta in boiling, salted water for 3 minutes. Before draining, ladle ¾ cup cooking liquid into skillet with squash. After testing for doneness, drain and toss in skillet with parmesan. Salt and pepper to taste.
  • Garnish with more parmesan and parsley. Serve.


Hints and Suggestions:
I love Morton’s Kosher salt. It’s cheap and perfect for salting your pasta water and roasting vegetables. Never use table salt for roasting.
Important that vegetables are in a single layer when roasting. Use two pans if you must.
Easiest to peel the squash with a vegetable peeler if you cut the squash in half. Remove all the peel
Variations: Top with crumbled bacon. Add a can of drained beans to the oil and sage. Add a handful of spinach or arugula to the squash in the skillet. Sauté cooked chicken sausage with the garlic and pepper.
To serve 6 to 8, using the full bag (10-12 oz.) of pasta….use a bit more of all the ingredients. Eg: a large squash (8 cups, cubed), 5 Tbsp. olive oil, 2 tsp. salt, 3 cloves garlic, ⅓ cup sage. 1 cup cooking water. You get the idea!

Leave a Comment

Scroll to Top