25+ Nutritious February Squash Pasta Recipes You Need to Try

As the winter months linger, hearty and comforting dishes become essential in our kitchens.

February, with its chilly temperatures and long nights, calls for meals that are both satisfying and full of warmth.

What better way to embrace the season than with squash-based pasta dishes?

Squash adds a natural sweetness and richness to pasta, making it the perfect ingredient for cozy, nourishing meals.

Squash varieties like butternut, acorn, delicata, and spaghetti squash are versatile, allowing you to create a range of flavors, from creamy and savory to light and refreshing.

Whether you’re looking for a roasted squash pasta with rich sage butter sauce or a vibrant pesto pasta with roasted delicata squash, there’s a recipe for every taste.

In this collection, we’ve rounded up 25+ February squash pasta recipes that are perfect for any weeknight dinner or special occasion.

These recipes are easy to prepare, feature seasonal ingredients, and are sure to become your new favorites.

Let’s dive into the comforting world of squash pasta dishes!

25+ Nutritious February Squash Pasta Recipes You Need to Try

Squash and pasta are a match made in culinary heaven, especially during the colder months when you need something warm and hearty to enjoy.

With 25+ February squash pasta recipes at your fingertips, you can experiment with different squash varieties, sauces, and seasonings to create the perfect dish for any occasion.

Whether you prefer a rich, creamy pasta or a fresh, vibrant one, squash adds a delightful depth of flavor that pairs beautifully with your favorite pasta shapes.

These recipes offer endless possibilities to make the most out of this winter squash season.

So, next time you’re in the mood for a comforting, wholesome meal, turn to these squash pasta dishes.

Not only will they satisfy your taste buds, but they’ll also nourish your body with seasonal produce that’s as delicious as it is nutritious.

Enjoy the warmth and comfort of these squash pasta recipes all February long!

Butternut Squash Pasta with Sage Butter Sauce

This rich and comforting pasta dish features roasted butternut squash tossed with al dente pasta and drizzled with a fragrant sage butter sauce. The sweetness of the squash pairs perfectly with the earthy flavors of the sage and a hint of parmesan, creating a well-balanced meal perfect for February’s chillier evenings.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz pasta (such as fettuccine or penne)
• 4 tbsp unsalted butter
• 1 tbsp fresh sage leaves, chopped
• 1 garlic clove, minced
• ½ cup grated Parmesan cheese
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until soft and slightly caramelized.
2. Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
3. In a large skillet, melt the butter over medium heat. Add the sage and garlic, cooking for 2-3 minutes until fragrant and the butter starts to brown.
4. Add the roasted squash to the skillet, stirring to coat. Gently mash some of the squash to create a creamy texture.
5. Toss the pasta into the skillet with the squash and butter sauce, adding reserved pasta water to achieve the desired consistency.
6. Stir in Parmesan cheese and adjust seasoning to taste.
7. Serve with fresh thyme leaves and additional Parmesan.

This Butternut Squash Pasta with Sage Butter Sauce is the epitome of winter comfort food. The caramelized sweetness of the butternut squash combined with the aromatic sage butter creates a truly warming dish. It’s simple yet flavorful, making it the perfect meal to enjoy on a chilly February night. The addition of Parmesan ties everything together, adding a creamy richness that balances the flavors beautifully.

Delicata Squash Carbonara

Delicata squash adds a unique sweetness and texture to this classic Italian carbonara. Roasted squash and crispy pancetta blend with the creamy, egg-based sauce, while the squash provides a lovely contrast to the salty pancetta. This twist on the traditional carbonara is perfect for a comforting, hearty February meal.

Ingredients:

• 1 delicata squash, halved, seeds removed, and sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz spaghetti or bucatini
• 4 oz pancetta, diced
• 2 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 garlic clove, minced
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the delicata squash slices with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
2. Cook the pasta according to package directions until al dente, reserving 1 cup of pasta water.
3. In a skillet, cook the pancetta over medium heat until crispy, about 5 minutes. Add the garlic and cook for another minute.
4. In a separate bowl, whisk together the eggs, grated Pecorino Romano, and a pinch of black pepper.
5. Add the roasted squash to the skillet with the pancetta, stirring to combine.
6. Toss the cooked pasta into the skillet with the squash and pancetta, then remove from heat. Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. If needed, add reserved pasta water to adjust the consistency.
7. Garnish with chopped parsley and extra Pecorino Romano cheese.

Delicata Squash Carbonara offers a delightful spin on the traditional carbonara, blending the flavors of roasted squash with rich pancetta and a creamy egg sauce. The delicata squash adds an unexpected yet satisfying sweetness that complements the savory pancetta. This dish is a comforting, hearty option that captures the essence of February’s seasonal produce, creating a deliciously indulgent meal that’s both satisfying and full of flavor.

Spaghetti Squash Primavera with Lemon Garlic Sauce

Spaghetti squash takes center stage in this fresh and vibrant pasta dish, paired with a medley of colorful vegetables and a zesty lemon garlic sauce. This light yet satisfying meal celebrates the flavors of early spring vegetables, while the spaghetti squash serves as a nutritious and low-carb alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 2 tbsp fresh basil, chopped
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, or until the strands easily separate with a fork.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the bell pepper, zucchini, and tomatoes, cooking for 5-7 minutes until tender but still vibrant.
3. In a small bowl, whisk together lemon juice, garlic, and a pinch of salt and pepper to create the sauce.
4. Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the sautéed vegetables, tossing to combine.
5. Pour the lemon garlic sauce over the squash and vegetables, tossing gently to coat. Cook for another 2-3 minutes to warm through.
6. Top with fresh basil and a sprinkle of Parmesan cheese.

Spaghetti Squash Primavera with Lemon Garlic Sauce is a refreshing and health-conscious pasta alternative that doesn’t skimp on flavor. The spaghetti squash acts as a perfect base, offering a mild flavor and light texture that complements the vibrant, sautéed vegetables. The lemon garlic sauce ties everything together with its zesty brightness, making this dish an excellent option for a light and satisfying February meal that celebrates the seasonal produce available during the colder months.

Acorn Squash and Ricotta Stuffed Shells

Acorn squash adds a savory sweetness to these classic stuffed shells, creating a hearty yet light pasta dish perfect for February. The squash is roasted and pureed, then mixed with creamy ricotta and herbs to fill the large pasta shells. Topped with marinara sauce and baked until golden, this dish is both comforting and elegant.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 12 oz jumbo pasta shells
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 tbsp fresh thyme, chopped
• 2 cups marinara sauce
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the pasta shells according to package directions. Drain and set aside to cool slightly.
3. Once the squash is roasted, puree it in a food processor or blender until smooth. In a mixing bowl, combine the squash puree with ricotta cheese, half of the mozzarella, thyme, salt, and pepper.
4. Stuff each cooked shell with the squash-ricotta mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells and top with the remaining mozzarella and Parmesan.
6. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Serve hot, garnished with fresh thyme or basil.

Acorn Squash and Ricotta Stuffed Shells are a hearty and satisfying dish that celebrates the flavors of winter squash in a new and creative way. The roasted acorn squash adds a naturally sweet and rich flavor that pairs beautifully with the creamy ricotta filling. The marinara sauce and melted cheese provide the perfect balance of tangy and savory, making this dish both comforting and indulgent. It’s a perfect option for family dinners or gatherings, bringing a seasonal twist to a beloved classic.

Spaghetti with Roasted Kabocha Squash and Brown Butter Sage Sauce

This pasta dish combines roasted kabocha squash with a rich brown butter sage sauce, creating a perfect harmony of flavors. The sweetness of the squash is enhanced by the nutty brown butter, while the fresh sage adds an earthy, aromatic touch. Tossed with spaghetti, this is a luxurious dish for a cozy February dinner.

Ingredients:

• 1 small kabocha squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz spaghetti
• 5 tbsp unsalted butter
• 1 tbsp fresh sage leaves, chopped
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
2. Cook the spaghetti according to the package instructions, reserving 1 cup of pasta water.
3. In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and starts to emit a nutty aroma, about 4-5 minutes.
4. Add the chopped sage and minced garlic to the skillet, cooking for an additional 1-2 minutes, allowing the flavors to infuse the butter.
5. Add the roasted squash to the skillet, tossing to coat in the brown butter sauce.
6. Toss the cooked spaghetti into the skillet with the squash and brown butter, adding a little reserved pasta water to create a smooth sauce.
7. Stir in grated Parmesan cheese and adjust seasoning to taste.
8. Serve topped with fresh parsley and additional Parmesan, if desired.

Spaghetti with Roasted Kabocha Squash and Brown Butter Sage Sauce is a rich and flavorful dish that feels like a warm embrace on a chilly February evening. The roasted squash provides a subtle sweetness, which is beautifully complemented by the nutty, savory brown butter and aromatic sage. The pasta absorbs the sauce perfectly, making each bite incredibly satisfying. This dish is an elegant yet simple way to enjoy the winter squash season, and its comforting flavors make it a perfect choice for a cozy dinner.

Winter Squash Pesto Pasta

This unique pesto pasta incorporates the earthy flavors of winter squash into a vibrant, nutty pesto. Roasted butternut or acorn squash is blended with fresh basil, garlic, pine nuts, and Parmesan to create a smooth, creamy pesto sauce that coats your favorite pasta. It’s a hearty, veggie-packed dish that makes the most of winter squash.

Ingredients:

• 1 small butternut or acorn squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz pasta (such as fusilli or rigatoni)
• 1 cup fresh basil leaves
• 3 tbsp pine nuts (or walnuts)
• 1 garlic clove, minced
• ¼ cup Parmesan cheese, grated
• 2 tbsp olive oil (for pesto)
• ¼ cup pasta water (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a food processor, combine the roasted squash, fresh basil, pine nuts, garlic, Parmesan, and olive oil. Blend until smooth and creamy. If the pesto is too thick, add a little pasta water to achieve the desired consistency.
4. Toss the cooked pasta with the pesto sauce, adding reserved pasta water as needed to coat the pasta evenly.
5. Serve with extra Parmesan and a sprinkle of fresh basil.

Winter Squash Pesto Pasta is a creative and delicious way to incorporate seasonal squash into a fresh, herbaceous dish. The squash adds a creamy texture and subtle sweetness that blends beautifully with the nutty pesto. This dish is a comforting yet healthy option, bursting with flavor and packed with the nutrients of winter squash. Perfect for a weeknight dinner or a casual gathering, it’s a great way to enjoy winter produce in a fun, flavorful way.

Roasted Delicata Squash and Spinach Fettuccine

Roasted delicata squash adds a naturally sweet and nutty flavor to this simple yet elegant pasta dish. Paired with sautéed spinach and tossed with fettuccine, this dish comes together quickly and beautifully. The addition of garlic, Parmesan, and a dash of nutmeg enhances the flavors, making it a perfect light yet satisfying meal for February.

Ingredients:

• 1 medium delicata squash, sliced into half-moons
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz fettuccine pasta
• 2 cups fresh spinach
• 2 cloves garlic, minced
• ¼ tsp ground nutmeg
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the delicata squash slices with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until golden and tender.
2. Cook the fettuccine pasta according to package directions, reserving 1 cup of pasta water.
3. In a large skillet, heat a little olive oil and sauté the garlic for 1-2 minutes until fragrant. Add the spinach and sauté until wilted, about 2-3 minutes.
4. Add the roasted delicata squash to the skillet and toss gently to combine.
5. Add the cooked fettuccine to the skillet, and stir in nutmeg, Parmesan cheese, and a bit of reserved pasta water to create a creamy sauce. Adjust seasoning to taste.
6. Serve with a sprinkle of fresh parsley and extra Parmesan, if desired.

Roasted Delicata Squash and Spinach Fettuccine is a light yet flavorful dish that brings together the delicate sweetness of squash with the savory notes of garlic and Parmesan. The fettuccine serves as a perfect base, and the sautéed spinach adds both color and richness to the dish. This pasta is not only easy to make but also visually stunning, making it an ideal choice for a cozy February dinner. The nutmeg adds a subtle warmth, creating a perfect balance of flavors that is both comforting and fresh.

Butternut Squash and Sage Gnocchi

Butternut squash is the star in this gnocchi recipe, which uses the squash’s creamy texture to create a luxurious sauce. Paired with homemade or store-bought gnocchi, this dish is elevated with crispy sage leaves and a touch of Parmesan. It’s a rich, comforting dish that feels perfect for chilly February evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 12 oz gnocchi (fresh or store-bought)
• 3 tbsp unsalted butter
• 12 fresh sage leaves
• ½ cup grated Parmesan cheese
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until soft and slightly caramelized.
2. Cook the gnocchi according to package instructions and set aside, reserving some pasta water.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2-3 minutes. Remove the sage and set aside.
4. Add the roasted butternut squash to the skillet and mash with a fork or potato masher, creating a chunky puree.
5. Add the cooked gnocchi to the squash mixture, tossing gently to coat. Add some reserved pasta water to create a smooth, creamy sauce.
6. Stir in the grated Parmesan cheese and adjust seasoning as needed.
7. Serve with the crispy sage leaves on top and a sprinkle of fresh thyme for added flavor.

Butternut Squash and Sage Gnocchi is a luxurious and comforting dish that highlights the natural sweetness and creaminess of butternut squash. The crispy sage adds an aromatic touch, while the Parmesan provides a rich, salty contrast to the squash. The gnocchi, with its soft texture, complements the velvety sauce, making each bite incredibly satisfying. This dish is perfect for a special February meal, offering both elegance and comfort in every bite. It’s an ideal choice for anyone craving a flavorful, hearty pasta dish with a seasonal twist.

Spaghetti Squash Primavera

Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and when paired with a medley of fresh vegetables, it makes a light yet filling meal. This Spaghetti Squash Primavera is tossed with sautéed bell peppers, cherry tomatoes, zucchini, and fresh basil for a colorful and nutritious dish. The garlic-infused olive oil ties everything together, making it a healthy and satisfying option for February.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place the halves face down on a baking sheet. Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and tomatoes, sautéing for 5-7 minutes, or until tender.
3. Add the garlic and cook for an additional 1-2 minutes until fragrant.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Add the squash strands to the skillet with the sautéed vegetables. Toss gently to combine, and stir in fresh basil and Parmesan cheese, if desired.
6. Adjust seasoning with salt and pepper to taste, and serve immediately.

Spaghetti Squash Primavera is a vibrant and nutritious dish that brings together the lightness of spaghetti squash with the fresh, crisp flavors of a variety of vegetables. The garlic-infused olive oil and fresh basil elevate the dish, making it aromatic and satisfying. This dish is a perfect February meal, offering a healthy yet flavorful alternative to traditional pasta. It’s quick to prepare, making it ideal for busy weeknights, while also being filling enough for a hearty lunch or dinner. This recipe beautifully highlights the versatility of spaghetti squash as a pasta substitute and a delicious way to enjoy seasonal vegetables.

Acorn Squash and Bacon Pasta

Acorn squash adds a touch of sweetness and heartiness to this pasta dish, while crispy bacon brings savory depth. The roasted squash is pureed into a creamy sauce that coats the pasta beautifully. A sprinkle of fresh herbs and Parmesan finishes the dish, making it a perfect meal for cozy February nights.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz penne pasta
• 4 strips bacon, chopped
• 2 cloves garlic, minced
• ½ cup vegetable or chicken broth
• 1 tbsp fresh thyme, chopped
• ¼ cup Parmesan cheese, grated

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.
2. Cook the penne pasta according to package directions and set aside.
3. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove from the pan and set aside, leaving a little bacon grease in the pan.
4. Add garlic to the skillet and sauté for 1-2 minutes. Add the roasted acorn squash to the skillet and mash it with a fork or potato masher to form a creamy puree. Stir in the vegetable or chicken broth and simmer for 2-3 minutes to create a smooth sauce.
5. Toss the cooked penne into the squash sauce, stirring to coat the pasta evenly. Add the crispy bacon and fresh thyme, and mix until incorporated.
6. Top with grated Parmesan cheese and serve.

Acorn Squash and Bacon Pasta combines the sweetness of roasted squash with the rich, savory flavor of crispy bacon. The squash puree creates a creamy, comforting sauce that perfectly coats the pasta, while the bacon adds an irresistible crunch and flavor contrast. The fresh thyme and Parmesan bring brightness and depth, rounding out this hearty dish. It’s a wonderful option for a satisfying February meal, especially for those looking for a combination of sweet and savory flavors in one bowl.

Spaghetti Squash with Garlic Parmesan Cream Sauce

Spaghetti squash becomes the ideal base for a creamy garlic Parmesan sauce in this easy and indulgent dish. The spaghetti squash strands are lightly tossed with a garlic-infused cream sauce that’s rich but not overwhelming. The flavors of the sauce are balanced with the mild, slightly sweet squash, making this a luxurious yet light pasta alternative.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place face down on a baking sheet and roast for 35-40 minutes until tender.
2. While the squash roasts, heat a pan over medium heat and sauté the garlic in a little olive oil until fragrant, about 1 minute. Add the heavy cream and simmer for 2-3 minutes until it begins to thicken.
3. Stir in the grated Parmesan cheese and cook for another 2 minutes, stirring until smooth. Season with salt and pepper to taste.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the garlic Parmesan cream sauce. Garnish with fresh parsley and serve immediately.

Spaghetti Squash with Garlic Parmesan Cream Sauce is a rich and decadent dish that feels indulgent while still being light and healthy. The creamy sauce, made with garlic and Parmesan, envelops the squash strands beautifully, creating a luscious texture that’s both comforting and satisfying. The fresh parsley adds a touch of freshness, making it a wonderful option for a February meal when you’re craving something cozy and flavorful. It’s a perfect way to enjoy spaghetti squash in a more luxurious, creamy setting.

Butternut Squash and Kale Pasta with Lemon Garlic Sauce

This vibrant pasta dish features the natural sweetness of butternut squash combined with the earthiness of kale, all tossed together in a zesty lemon garlic sauce. The squash is roasted until tender, adding a caramelized flavor that complements the bright lemon sauce. This dish is full of nutrients and flavors, making it a perfect winter recipe to enjoy during the chilly days of February.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz rigatoni pasta
• 2 cups kale, chopped and stems removed
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and tender.
2. While the squash roasts, cook the rigatoni pasta according to package instructions, adding the kale to the pot during the last 2 minutes of cooking to wilt it. Drain and reserve 1 cup of pasta water.
3. In a large skillet, sauté the garlic in a little olive oil over medium heat for 1-2 minutes. Add the roasted butternut squash and cook for an additional 2-3 minutes, allowing the squash to crisp slightly.
4. Add the cooked pasta and kale to the skillet, tossing gently. Add the lemon zest and juice, then stir in some reserved pasta water to help create a light sauce that coats the pasta.
5. Finish by stirring in the Parmesan cheese and fresh basil. Season with additional salt and pepper to taste.
6. Serve immediately, garnished with more Parmesan and fresh basil.

Butternut Squash and Kale Pasta with Lemon Garlic Sauce is a delightful combination of flavors that balances sweetness, earthiness, and tang. The roasted butternut squash offers a rich depth of flavor, while the kale provides a nice contrast with its slightly bitter edge. The lemon garlic sauce adds brightness and freshness to the dish, making it feel light yet satisfying. The addition of Parmesan and fresh basil gives the pasta a beautiful finish, making it an ideal meal for February when you want something comforting but still light and nutritious.

Roasted Butternut Squash and Spinach Pasta with Ricotta

This creamy and comforting pasta features roasted butternut squash combined with fresh spinach and ricotta cheese. The squash is caramelized in the oven, bringing out its natural sweetness, while the spinach adds color and freshness. The ricotta provides a creamy texture, making this a hearty yet light dish perfect for winter months.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz fusilli or your preferred pasta
• 2 cups fresh spinach, chopped
• ½ cup ricotta cheese
• 1 tbsp fresh sage, chopped
• ¼ cup Parmesan cheese, grated

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the squash is golden and tender.
2. While the squash is roasting, cook the pasta according to package directions. Reserve 1 cup of pasta water and set aside.
3. In a large skillet, sauté the chopped spinach in a little olive oil until wilted, about 3-4 minutes. Stir in the ricotta cheese and cook for another 1-2 minutes until it becomes creamy.
4. Once the squash is roasted, toss it into the skillet with the spinach and ricotta mixture. Add the cooked pasta and reserved pasta water to create a smooth sauce. Stir to coat the pasta evenly.
5. Finish with fresh sage and grated Parmesan. Adjust seasoning with salt and pepper to taste.
6. Serve warm, garnished with additional Parmesan if desired.

Roasted Butternut Squash and Spinach Pasta with Ricotta is a delicious and creamy dish with balanced flavors. The natural sweetness of roasted squash pairs beautifully with the creamy ricotta, and the wilted spinach adds a fresh green element that complements the richness of the dish. This recipe is perfect for February, when you want something hearty but still light enough to enjoy as a warming winter meal. The addition of sage brings an earthy, aromatic quality, while the Parmesan adds a savory finish.

Delicata Squash and Pesto Pasta

Delicata squash, with its tender skin and sweet flavor, pairs wonderfully with basil pesto and pasta in this simple yet flavorful recipe. Roasted squash cubes are tossed with pesto and pasta for a burst of freshness and herby richness, making it a quick but satisfying meal.

Ingredients:

• 1 medium delicata squash, sliced and seeds removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz spaghetti or any pasta you prefer
• ½ cup basil pesto (store-bought or homemade)
• ¼ cup pine nuts, toasted
• Fresh basil leaves, for garnish
• ¼ cup Parmesan cheese, grated

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the delicata squash into half-moons and toss with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and lightly browned.
2. Cook the pasta according to the package directions, then drain and reserve some pasta water.
3. In a large bowl, combine the cooked pasta with the roasted delicata squash and basil pesto. Add a little reserved pasta water to help coat the pasta with the pesto.
4. Toss in toasted pine nuts for added crunch and flavor. Garnish with fresh basil leaves and grated Parmesan.
5. Serve immediately.

Delicata Squash and Pesto Pasta is a wonderfully fresh and flavorful dish that’s easy to prepare and perfect for a February dinner. The delicate squash adds a mild sweetness, while the rich basil pesto coats the pasta in a savory, herby sauce. Toasted pine nuts bring a delightful crunch, and the Parmesan cheese ties everything together. This dish is an excellent way to highlight the delicate flavor of squash in a fresh and vibrant pasta dish, making it an ideal comfort food for winter.

Acorn Squash and Mushroom Pasta with Brown Butter Sage Sauce

This pasta is a beautiful blend of roasted acorn squash, earthy mushrooms, and a rich brown butter sage sauce. The sweetness of the squash contrasts with the savory mushrooms and nutty brown butter, creating a well-balanced dish that feels elegant yet hearty, perfect for chilly February nights.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 12 oz fettuccine or your preferred pasta
• 1 cup mushrooms, sliced (cremini or button)
• 6 tbsp unsalted butter
• 6-8 fresh sage leaves
• ¼ cup Parmesan cheese, grated
• Fresh thyme, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
2. Cook the pasta according to the package instructions. Reserve 1 cup of pasta water and set aside.
3. In a large skillet, sauté the sliced mushrooms in a bit of olive oil until they release their moisture and become browned, about 5-6 minutes. Set aside.
4. In the same skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter turns golden and the sage becomes crispy.
5. Toss the roasted acorn squash and sautéed mushrooms into the skillet with the brown butter sauce. Add the cooked pasta and reserved pasta water to help coat the pasta with the sauce.
6. Stir in the grated Parmesan and toss to combine.
7. Garnish with fresh thyme if desired, and serve warm.

Acorn Squash and Mushroom Pasta with Brown Butter Sage Sauce is a rich, savory dish that combines the earthy flavors of roasted squash and mushrooms with the nutty richness of brown butter. The crispy sage leaves provide a fragrant touch, while the Parmesan adds a creamy finish. This is a luxurious yet comforting dish perfect for a February meal, offering warmth and depth of flavor with every bite. The brown butter sage sauce elevates the simple ingredients, making this pasta dish a memorable winter favorite.

Note: More recipes are coming soon!