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Spaghetti with Squash, Walnuts and Parmesan

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

Hands-on time 20 mins
Total time 1 hr, 15 mins

Serves 6

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


  • 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

Nutrition Information

  • calories 696
  • fat 29 g
  • satfat 6 g
  • protein 19 g
  • carbohydrate 95 g
  • fiber 8 g
  • cholesterol 13 mg
  • sodium 592 mg

How to Make It

  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.

    Preparing Winter Squash
    Preparing Winter Squash
  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.