Spaghetti with Squash, Walnuts and Parmesan

Spaghetti with Squash, Walnuts and ParmesanRecipe

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Try this fall-flavored spin on spaghetti made with butternut squash, walnuts, bread crumbs, and Parmesan. 

Serves 6

Cost per Serving:



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1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces
1/4 cup olive oil
Salt and pepper
1 cup fresh bread crumbs
1 pound spaghetti
2 tablespoons unsalted butter
1 cup chopped walnuts
2 tablespoons chopped fresh parsley leaves
1/4 cup grated Parmesan


Hands-on: 20 Minutes
Total: 1 Hour, 15 Minutes

1. Preheat oven to 400°F. In a bowl, toss squash with 2 Tbsp. oil; season with salt and pepper. Spread in a single layer on a baking sheet. Roast, turning often, until tender and lightly browned, 50 to 55 minutes. Add walnuts to sheet 12 minutes before squash is done, then toast.

2. Warm 2 Tbsp. oil in a skillet over medium heat. Sauté bread crumbs until golden, 7 to 10 minutes. Transfer to a bowl and season with salt and pepper.

3. Bring a pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain, reserving 1/2 cup water. Return pasta to pot over low heat; toss with butter. Stir in squash, nuts, parsley and Parmesan. Toss in 1/2 of the bread crumbs. Add some reserved pasta water if dish seems dry. Divide among 6 plates and sprinkle with remaining bread crumbs.

Created date

September 2015

Nutritional Information

Calories 696
Fat 29 g
Satfat 6 g
Protein 19 g
Carbohydrate 95 g
Fiber 8 g
Cholesterol 13 mg
Sodium 592 mg