This pasta recipe made with butternut squash, spinach, and Parmesan is a wonderful vegetarian choice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 1 (16 ounce) package ziti
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 1 tablespoon minced fresh garlic
- 2 teaspoons rubbed dried sage
- 1 teaspoon dried thyme
- 1 ½ cups heavy cream
- 1 cup fresh spinach leaves
- ¼ cup grated Parmesan cheese, or more to taste
- salt and ground black pepper to taste
- 3 tablespoons chopped walnuts
Instructions
- Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 87 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Very very good!
I love this recipe! It’s the only way I can get my family to eat butternut squash. The only adjustment I make is reducing the amount of pasta to about 10 ounces. Aside from that, this recipe is wonderful and will be a regular dish in our home.
Awesome!!! Easy
Very good. Easy to make. First time ever making butternut squash. Swapped pecans for the walnuts due to an allergy.
Firstly, I did not make this recipe as described so I’m giving 4 stars because of that, but I used all these ingredients and the flavors are outstanding. I had a lot of leftover ravioli filling that I needed to do something with. The filling had pureed roasted butternut squash, parmesan, garlic, shallot, sage, and thyme. I used penne, and diced up some cooked chicken breast (for protein). I dissolved my ravioli filling into bubbling cream on the stove along with fresh sage, mixed with pasta and chicken, sprinkled more parmesan and crushed walnuts on top. It was delicious and my kid at 2 bowls. I will absolutely mix & match these flavors again.
Loved this! Easy to make and so tasty! This will definitely be a staple dish now.
This dish was very easy to make and husband approved! It was the perfect fall dish. I made a few modifications, I added onion and chicken. I did not have sage on hand so instead I did 1/4 tsp of cinnamon and 1/4 tsp of nutmeg with the thyme. It was the perfect blend of flavors.
It was a easy to make. We enjoyed! Next time – I will add more spinach and butternut squash.
I made this for my boyfriend’s 30th birthday dinner and he LOVED it!!! I added cinnamon, salt and a teaspoon of sugar to the squash while it was cooking because I like it alittle sweet and salty. I also added some white wine before I added the cream and everything else. Topped it with pistachios instead of walnuts and some Parmesan and feta cheese. I love the idea of squash and pasta! Will definitely be making this again.
Delicious pasta dish! And easy to make too! Next time I might try replacing a bit of cream with some broth just to lighten it up a bit, and add a pinch of nutmeg and maybe some onion too. It was good both with and without the walnuts on top. Thank you for the recipe!