Spaghetti with roasted squash recipe

Spaghetti With Roasted Squash

Spaghetti with roasted squash, February 2011

This is one of my favorite vegetarian main dishes. Although I’m not vegetarian, having a couple of meatless dinners per week seems to help my energy level and ever-ongoing weight loss efforts. This spaghetti with roasted squash is fragrant with roasted garlic, nutmeg, and browned butter.

If you want to make this gluten-free, Tinkyada is a good gluten-free pasta. I use the energy-saving cooking method, but I usually let it stand off-heat for only about 10 minutes. Bite down on a piece to check if it’s done to your liking.

To prepare the squash, first peel with a vegetable peeler. Make a crosswise cut to divide the neck from the round base. With a large sharp knife, cut each part in half lengthwise. With a large spoon such as a soup spoon, scrape seeds from the halves of the base. Cut each section into cubes.


Start to finish: 60 minutes
Active time: 30 minutes
Servings: 4

4-6 cups butternut squash (1 large or 2 small), peeled and cut into 1/2- to 1-inch pieces
4 cloves garlic, peeled and large cloves halved
1/4 teaspoon salt
Pepper to taste
3 tablespoons olive oil
12 ounces spaghetti
1/4 cup butter
1/2 cup chopped walnuts, toasted
1/4 teaspoon ground nutmeg
1/4 cup Parmesan cheese (optional)

Preheat oven to 425°F.

In a large bowl, toss together squash pieces, garlic cloves, oil, and salt and pepper. Spread mixture in an even layer on a rimmed baking pan. Roast 30 minutes or until squash is tender and lightly browned and garlic is soft.

Cook spaghetti in a large pot of boiling salted water until cooked through but still firm to the bite. Drain. Return to the pot and cover to keep warm.

While spaghetti is cooking, melt the butter in a small pan over medium heat and cook until lightly brown, stirring frequently.

Add half the melted butter to spaghetti and toss to combine. Add the roasted squash mixture, nuts, and nutmeg to the spaghetti. Pour the remaining butter over all, and gently toss together. Place in serving bowl or individual bowls and, if desired, sprinkle with Parmesan cheese.

(Recipe adapted from

4 Responses to “Spaghetti with roasted squash recipe”

  1. Jason says:

    Nice post.It’s always cool to hear new recipes. Keep up the good work and hope to hear more from you in the future.

  2. Looks awesome. Butternut squash is really versatile, between being roasted, added to pastas, pureed into soups, and many others. This would be a nice dinner on a cold night. Which is every day this time of year…

  3. I like the idea of mixing butternut squash and pasta. I’ve never tried it, but I’ve seen a few recipes lately (including yours) where they’re put together, so it must be a great combination! Pretty, too.

  4. Looking at all this food and getting so hungry right now.

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