Roasted butternut squash pasta with pistachio pesto

Roasted butternut squash pasta with pistachio pesto combines nutty, earthy squash with vibrant pesto and parmesan, creating a flavorful, wholesome dish. This simple recipe involves roasting squash, cooking pasta, and blending a zesty pistachio pesto.

24 Dec 2025
Cook time 20 min
Prep time 10 min

Ingredients:

2 squashes
2 tsp olive oil
2 tsp paprika
1 tsp salt
1/4 tsp ground nutmeg
8 oz whole-wheat pasta
3 cups spinach
2 garlic cloves
1.50 fl oz lime juice
1/3 cup pistachio nuts
1 jalapeno pepper
1 tsp coriander leaves
1/2 cup grated parmesan cheese
1/4 tbsp olive oil
1 dash black pepper
1 dash salt

Roasted butternut squash pasta with pistachio pesto and parmesan cheese is a delightful fusion of rich, earthy flavors and vibrant, zesty notes. This dish brings together the nutty sweetness of roasted squash, the aromatic essence of pistachio pesto, and the savory umami of Parmesan cheese. Perfect for a cozy night in or for impressing guests, this recipe is both wholesome and indulgent.

Instructions:

1. Preheat Oven and Prepare Squash:
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash in a large bowl. Drizzle with 2 tsp of olive oil and sprinkle with paprika, 1 tsp of salt, and ground nutmeg. Toss to ensure the squash is evenly coated.

2. Roast Butternut Squash:
- Spread the seasoned squash in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Turn the squash halfway through to ensure even roasting.

3. Cook Pasta:
- While the squash is roasting, cook the whole-wheat pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

4. Prepare Pistachio Pesto:
- In a food processor, combine the garlic, lime juice, pistachio nuts, jalapeno pepper, coriander leaves, 1/4 tbsp olive oil, a dash of salt, and a dash of black pepper. Blend until smooth. If the mixture is too thick, you can add a bit of the reserved pasta cooking water to achieve your desired consistency.

5. Combine Ingredients:
- In a large skillet over medium heat, add the roasted butternut squash, cooked pasta, and spinach.
- Pour the pistachio pesto over the mixture and toss gently to combine. If the sauce is too thick, add a bit more reserved pasta water until you achieve the desired consistency.

6. Serve:
- Divide the pasta among serving plates.
- Sprinkle each serving with grated parmesan cheese and a bit more black pepper if desired.
- Enjoy your Roasted Butternut Squash Pasta with Pistachio Pesto and Parmesan Cheese!

This roasted butternut squash pasta with pistachio pesto and parmesan cheese is a deliciously satisfying meal that combines comforting and sophisticated flavors. The hint of spice from jalapeno, the creamy cheese, and the toasty squash make for a perfectly balanced dish. Enjoy this as a hearty main course that’s sure to become a favorite go-to recipe.

Roasted butternut squash pasta with pistachio pesto FAQ:

How long should I roast the butternut squash?

Roast the butternut squash in a preheated oven at 400°F (200°C) for 25-30 minutes, or until tender and slightly caramelized. Remember to turn the squash halfway through for even cooking.

What type of pasta works best for this recipe?

Whole-wheat pasta is used in this recipe, but other types such as penne, fusilli, or spaghetti can work as alternatives. Just ensure to cook according to the package instructions.

Can I make the pesto ahead of time?

Yes, you can prepare the pistachio pesto in advance. Store it in the refrigerator in an airtight container for up to 3 days. You may need to stir or blend it again before using, as it may thicken.

What can I substitute for pistachio nuts in the pesto?

If you need a substitution for pistachio nuts, consider using walnuts, almonds, or pecans. Keep in mind that this will alter the flavor, but all can provide a similar nutty profile.

How do I store leftovers of this pasta dish?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

Cooking Tips:

- Cut the butternut squash into even pieces to ensure they roast uniformly.

- Toss the squash with olive oil, paprika, salt, and nutmeg thoroughly to help it roast with a well-rounded flavor.

- Cook the whole-wheat pasta until al dente to ensure it holds its texture when combined with the sauce and other ingredients.

- For a smoother pesto, you can blend the pistachios, garlic, lime juice, coriander leaves, olive oil, dash of salt and pepper in a food processor until the desired consistency is reached.

- Consider using fresh Parmesan cheese for grating to enhance the overall flavor and texture of the dish.

- If you find the pesto to be too thick, you can thin it out with a bit of the pasta cooking water.

- Always taste and adjust the seasoning before serving to achieve the perfect balance.

Nutrition Facts

6 Servings
Calories 200kcal
Protein 8g
Carbohydrates 30g
Fiber 7g
Sugar 6g
Fat 9g

Roasted butternut squash pasta with pistachio pesto