2021-02SFC  Edible Austin Leaderboard

Butternut Squash Pasta with Pecans


Courtesy of Jo Dwyer, Angel Valley Organic Farm

This recipe is actually a variation on butternut squash ravioli. Granted, butternut squash ravioli is about the greatest thing in the world, but it's also time-consuming. Doing it this way, you still get the wonderful flavors and the melt-in-your-mouth texture of cooked butternut and pasta, without all the work!

Super easy

Butternut Squash Pasta with Pecans


For 4 Person(s)


  • tablespoons butter
  • 1/2 cups coarsely chopped pecans
  • 2 pounds butternut squash, peeled or not, cut into ½-in. cubes
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme
  • ounces 10–12 oz. wide egg noodles
  • Salt and pepper, to taste
  • Parmesan cheese for serving

Butternut Squash Pasta with Pecans Directions

  1. Melt a couple tablespoons or so of the butter in a skillet and stir-fry the pecans until nicely toasted. Set aside.
  2. In the same skillet, melt the remaining butter and sauté the cubed butternut, garlic, sage and thyme until the butternut is tender. You’ll probably need to put a lid on the skillet during some of the cooking.
  3. In the meantime, cook the noodles in boiling water until al dente, then drain.
  4. Add the pecans to the butternut, then add the noodles and stir to heat through. Shake in some salt and pepper, if you want. Serve with freshly grated Parmesan cheese

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