50+ Irresistible Winter Squash Pasta Recipes To Try This

As the crisp air of autumn settles in and winter approaches, there’s no better time to indulge in hearty, comforting dishes.

Winter squash, with its sweet, nutty flavors and versatile textures, becomes a star ingredient in the kitchen during these colder months.

It pairs beautifully with pasta, creating delightful combinations that are both satisfying and nourishing.

From creamy butternut squash ravioli to zesty spaghetti squash primavera, winter squash pasta recipes offer a delicious way to enjoy seasonal produce while warming your soul.

In this article, we’ve compiled over 50 enticing winter squash pasta recipes that cater to every palate and occasion.

Whether you’re a fan of creamy sauces, vibrant vegetable medleys, or hearty baked dishes, this collection has something for everyone.

Let’s dive into the world of winter squash pasta and discover the comforting flavors and creative possibilities that await!

50+ Irresistible Winter Squash Pasta Recipes To Try This

As we explore these 50+ winter squash pasta recipes, it becomes clear that this versatile ingredient can elevate any dish, providing a comforting warmth during the chilly months.

Not only does winter squash bring a rich flavor profile to pasta dishes, but it also adds essential nutrients, making each meal a wholesome choice.

Whether you’re looking to impress guests at a dinner party, whip up a cozy family dinner, or simply indulge in a comforting bowl of pasta, these recipes offer endless inspiration.

So gather your favorite squash, grab your pasta, and get ready to create mouthwatering meals that celebrate the season!

With each recipe, you’ll find the perfect balance of taste and nutrition, ensuring that you and your loved ones enjoy delicious and satisfying meals all winter long.

Creamy Butternut Squash Pasta

This creamy butternut squash pasta is a cozy dish that perfectly combines the sweetness of roasted squash with a luscious cream sauce. Enhanced with garlic, sage, and Parmesan, it’s a comforting meal that’s easy to prepare and perfect for chilly evenings. Ideal for a family dinner or a cozy date night, this dish highlights the rich flavors of autumn.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 8 ounces fettuccine or your favorite pasta
• 2 cloves garlic, minced
• 1 cup vegetable broth
• ½ cup heavy cream (or coconut milk for a dairy-free option)
• ½ cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
3. In a large skillet over medium heat, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted squash and vegetable broth to the skillet, stirring to combine. Use a fork or potato masher to mash the squash into a smooth sauce.
5. Stir in the heavy cream, Parmesan cheese, and sage. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
6. Toss the cooked pasta with the sauce, ensuring every strand is coated.
7. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

This creamy butternut squash pasta is a delightful way to celebrate the flavors of winter squash while enjoying a comforting pasta dish. The combination of roasted squash and creamy sauce creates a luscious texture that wraps around each noodle, making every bite a joy. Perfect for those cozy nights in, this dish is not only satisfying but also a fantastic way to incorporate seasonal produce into your meals. Pair it with a simple salad and a glass of white wine for an elevated dining experience at home.

Spaghetti with Winter Squash and Sage Butter Sauce

This spaghetti with winter squash and sage butter sauce is a sophisticated yet simple dish that highlights the earthy flavors of squash and the aromatic notes of sage. The butter sauce adds richness and depth, making this pasta perfect for a comforting weeknight dinner or a special occasion. Quick to prepare, it brings a touch of elegance to your dinner table.

Ingredients:

• 1 medium acorn squash, halved and seeds removed
• 12 ounces spaghetti
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1 cup grated Pecorino Romano cheese
• Salt and pepper, to taste
• Crushed red pepper flakes (optional, for heat)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the halved acorn squash cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a saucepan over medium heat, melt the butter and add the sage leaves. Cook until the butter is golden and the sage is crispy, about 3-5 minutes. Remove from heat and discard the sage leaves.
4. Once the squash is cool enough to handle, scoop out the flesh and mash it with a fork.
5. Combine the mashed squash with the sage butter, adding some reserved pasta water to create a creamy consistency.
6. Toss the spaghetti with the squash mixture and season with salt, pepper, and crushed red pepper flakes if desired.
7. Serve hot, topped with grated Pecorino Romano cheese.

This spaghetti with winter squash and sage butter sauce transforms simple ingredients into a restaurant-quality meal that’s sure to impress. The nutty flavor of acorn squash combined with the fragrant sage butter creates a dish that’s both comforting and indulgent. This recipe is perfect for any pasta lover looking to explore the delightful world of winter squash. Serve it as a main course or as a side dish alongside roasted meats or a fresh salad, and watch it become a favorite in your winter repertoire.

Penne with Delicata Squash and Spinach Pesto

This penne with delicata squash and spinach pesto is a vibrant and healthy dish that celebrates the best of winter squash. The combination of roasted delicata squash, nutty pesto, and whole-grain penne offers a perfect balance of flavors and textures. This recipe is not only delicious but also packed with nutrients, making it a great choice for a wholesome meal.

Ingredients:

• 1 medium delicata squash, halved and seeds removed
• 12 ounces whole-grain penne pasta
• 3 cups fresh spinach
• ¼ cup pine nuts (or walnuts)
• 1/3 cup grated Parmesan cheese
• 1 garlic clove
• 1/3 cup olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the delicata squash into half-moons, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes, or until tender.
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a food processor, combine the spinach, pine nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until combined. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
4. In a large bowl, combine the cooked penne, roasted delicata squash, and spinach pesto. Toss gently to combine.
5. Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.

This penne with delicata squash and spinach pesto is a delightful way to incorporate seasonal produce into your meals. The sweet, nutty flavor of delicata squash complements the vibrant spinach pesto, making this dish both nutritious and satisfying. Whether you’re looking for a hearty weeknight dinner or a dish to impress guests, this pasta recipe is a fantastic choice. The combination of flavors and textures not only pleases the palate but also makes for a beautiful presentation on your dinner table. Enjoy it with a side of crusty bread for a complete and fulfilling meal!

Pumpkin Alfredo Pasta

This pumpkin Alfredo pasta combines the classic richness of Alfredo sauce with the seasonal goodness of pumpkin. The creamy sauce is not only comforting but also adds a unique flavor twist, making it perfect for a cozy family dinner or a gathering with friends. With just a few ingredients, this dish showcases the deliciousness of winter squash while still delivering that familiar creamy pasta experience.

Ingredients:

• 8 ounces fettuccine or penne pasta
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh sage or thyme, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the pumpkin puree, heavy cream, garlic powder, salt, and pepper. Stir to combine and cook for 3-4 minutes until warmed through.
3. Gradually whisk in the Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
4. Toss the cooked pasta with the pumpkin Alfredo sauce, ensuring it is well-coated.
5. Serve immediately, garnished with fresh sage or thyme.

This pumpkin Alfredo pasta is a delightful twist on a classic Italian dish that brings warmth and comfort to your table. The creamy pumpkin sauce offers a velvety texture and a touch of sweetness, perfectly complementing the savory elements of the dish. This recipe is ideal for celebrating the flavors of fall while providing a satisfying and hearty meal. Pair it with a simple green salad and garlic bread for a complete dining experience that everyone will love.

Pasta with Roasted Kabocha Squash and Sage

This pasta with roasted kabocha squash and sage is a comforting and flavorful dish that celebrates the sweet, nutty flavor of kabocha squash. Combined with crispy sage and a hint of garlic, this recipe provides a deliciously rich meal that’s perfect for a chilly evening. Easy to prepare, it’s a fantastic way to incorporate winter squash into your pasta dishes while keeping things fresh and seasonal.

Ingredients:

• 12 ounces rigatoni or your choice of pasta
• 1 medium kabocha squash, halved and seeds removed
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• 10 fresh sage leaves, torn into pieces
• Crushed red pepper flakes (optional, for heat)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the kabocha squash into wedges, toss with 2 tablespoons of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30-35 minutes or until tender and caramelized.
2. While the squash roasts, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant, then add the roasted squash, nutmeg, and crushed red pepper flakes (if using).
4. Gently mash some of the squash with a fork to create a chunky sauce, then add the cooked pasta and a splash of reserved pasta water. Toss to combine, ensuring the pasta is well-coated.
5. Stir in the torn sage leaves and grated Parmesan cheese, mixing well.
6. Serve hot, garnished with additional Parmesan and sage if desired.

This pasta with roasted kabocha squash and sage is a heartwarming dish that beautifully highlights the natural sweetness of the squash. The combination of roasted kabocha, fragrant garlic, and crispy sage creates a harmonious balance of flavors that make each bite truly delightful. This recipe is perfect for a cozy weeknight meal or an inviting gathering with friends, showcasing the beauty of winter squash in a simple yet elegant pasta dish. Pair it with a glass of white wine for a complete dining experience that celebrates the season.

Spaghetti with Spiced Acorn Squash and Chickpeas

This spaghetti with spiced acorn squash and chickpeas is a nutritious and hearty dish that offers a perfect balance of flavors and textures. The earthy spices enhance the sweet acorn squash, while the chickpeas add protein and a satisfying crunch. This recipe is not only filling but also provides a vibrant and colorful meal, making it ideal for family dinners or entertaining guests.

Ingredients:

• 8 ounces spaghetti
• 1 medium acorn squash, halved and seeds removed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups spinach (optional)
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash into wedges, toss with 2 tablespoons of olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender.
2. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chickpeas and sauté for 5-7 minutes until crispy and golden.
4. Once the squash is roasted, toss it in with the chickpeas, adding the spinach if using. Sauté for another 2-3 minutes until the spinach wilts.
5. Combine the cooked spaghetti with the chickpea and squash mixture, adding reserved pasta water as needed to create a light sauce.
6. Serve hot, garnished with fresh cilantro or parsley.

This spaghetti with spiced acorn squash and chickpeas is a wholesome meal that brings together a medley of flavors and textures. The warmth of the spices elevates the natural sweetness of the squash, while the chickpeas provide a satisfying protein boost. This dish not only makes for a delicious dinner but also celebrates the health benefits of winter squash and legumes. It’s perfect for anyone looking for a hearty, vegetarian-friendly meal that is as nutritious as it is flavorful. Enjoy it with crusty bread or a light salad to complete the experience.

Butternut Squash and Sage Pasta Bake

This butternut squash and sage pasta bake combines the creamy goodness of butternut squash with the comforting elements of a baked pasta dish. Infused with fresh sage and topped with melted cheese, this recipe is a perfect blend of flavors that warms you from the inside out. Ideal for gatherings or a cozy family dinner, it can be prepared ahead of time and is sure to impress everyone at the table.

Ingredients:

• 12 ounces pasta (e.g., penne or rigatoni)
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh sage leaves, chopped
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C). In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. In a large bowl, mix the roasted squash with garlic powder, ricotta, Parmesan cheese, half of the mozzarella, chopped sage, and nutmeg. Stir in the cooked pasta until well combined.
4. Transfer the mixture to a greased baking dish. Top with the remaining mozzarella cheese.
5. Bake for 20-25 minutes or until bubbly and golden on top.

This butternut squash and sage pasta bake is a warm, comforting dish that perfectly showcases the creamy, nutty flavor of butternut squash. The combination of cheeses and fresh sage elevates the dish, making it an excellent choice for a family gathering or a cozy night in. It can be prepared ahead of time and baked just before serving, allowing you to enjoy time with your loved ones. Pair it with a fresh salad for a balanced meal that will leave everyone feeling satisfied and happy.

Spaghetti with Spiced Delicata Squash and Kale

This spaghetti with spiced delicata squash and kale is a delightful, nutrient-packed dish that highlights the sweet flavor of delicata squash. Roasted until caramelized, the squash pairs beautifully with sautéed kale and a hint of spice, making it a flavorful, satisfying meal perfect for winter nights. This recipe not only delivers on taste but also offers a vibrant presentation, making it a great option for both weeknight dinners and special occasions.

Ingredients:

• 12 ounces spaghetti
• 1 medium delicata squash, halved and seeds removed
• 2 cups kale, chopped
• 3 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the delicata squash into half-moons, toss with 2 tablespoons of olive oil, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
2. While the squash is roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5 minutes until wilted.
4. Combine the roasted squash with the sautéed kale and cooked spaghetti in the skillet, tossing to mix well.
5. Serve hot, topped with grated Parmesan cheese and walnuts if desired.

This spaghetti with spiced delicata squash and kale is a vibrant and wholesome dish that celebrates the flavors of winter squash. The natural sweetness of the delicata squash contrasts beautifully with the earthy kale, creating a satisfying meal that is both nutritious and delicious. This recipe is perfect for busy weeknights or as a show-stopping centerpiece at your next dinner party. Enjoy this colorful dish with a glass of white wine for a delightful dining experience.

Pasta Primavera with Acorn Squash

This pasta primavera with acorn squash is a colorful and nourishing dish that showcases seasonal vegetables and the unique flavor of acorn squash. Packed with nutrients and vibrant colors, this recipe brings together fresh vegetables, pasta, and a light sauce, making it a perfect option for a healthy yet satisfying meal. Ideal for any time of the year, this dish can be adapted based on the vegetables you have on hand, ensuring it’s always fresh and flavorful.

Ingredients:

• 8 ounces pasta (e.g., fusilli or farfalle)
• 1 medium acorn squash, halved and seeds removed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash into wedges, toss with 2 tablespoons of olive oil, salt, and pepper, and place on a baking sheet. Roast for 25-30 minutes until tender.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the garlic for 1-2 minutes until fragrant.
4. Add the red bell pepper, broccoli, and cherry tomatoes, cooking for 5-7 minutes until the vegetables are tender.
5. Stir in the roasted acorn squash and cooked pasta, adding Italian seasoning, salt, and pepper. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese and fresh herbs.

This pasta primavera with acorn squash is a delightful, healthy dish that celebrates the season’s bounty. The roasted acorn squash adds a sweet, nutty flavor, while the fresh vegetables contribute color and crunch. This recipe is versatile and can easily be adapted to include your favorite vegetables, making it a fantastic option for using up whatever you have in your fridge. Perfect for a light lunch or dinner, this dish is sure to become a family favorite. Serve it with a crisp green salad for a complete meal that is both nutritious and satisfying.

Creamy Pumpkin Alfredo Pasta

This creamy pumpkin Alfredo pasta is a luxurious dish that brings together the rich flavors of pumpkin and the indulgence of Alfredo sauce. The creamy texture pairs beautifully with pasta, making it a comforting meal that is perfect for fall and winter. This recipe not only satisfies your cravings but also incorporates the nutritious benefits of pumpkin, making it a delicious and wholesome choice for any pasta lover.

Ingredients:

• 12 ounces fettuccine or linguine
• 1 cup pumpkin puree (canned or fresh)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley or sage, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the pumpkin puree, heavy cream, nutmeg, salt, and pepper. Simmer for about 5 minutes, allowing the flavors to meld.
4. Add the cooked pasta to the sauce, tossing to combine. Gradually stir in the grated Parmesan cheese until melted and creamy.
5. Serve hot, garnished with fresh parsley or sage.

Creamy pumpkin Alfredo pasta is a decadent dish that takes the traditional Alfredo to new heights by incorporating pumpkin. The combination of creamy sauce and warm spices creates a comforting meal that is perfect for chilly evenings. Not only is this dish indulgent and satisfying, but it also offers the nutritional benefits of pumpkin, making it a wholesome choice. Whether you’re hosting a dinner party or enjoying a quiet night at home, this creamy pasta is sure to impress and delight everyone at the table.

Baked Pasta with Acorn Squash and Spinach

This baked pasta with acorn squash and spinach is a hearty and flavorful dish that combines roasted acorn squash with fresh spinach and pasta, all topped with a crispy cheese layer. This dish is perfect for meal prep, as it can be made ahead of time and reheated for a delicious lunch or dinner. The combination of flavors makes this baked pasta a comforting option for winter nights.

Ingredients:

• 12 ounces pasta (e.g., rigatoni or penne)
• 1 medium acorn squash, peeled and cubed
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Toss the acorn squash cubes with olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes until tender.
3. In a large bowl, combine the cooked pasta, roasted acorn squash, fresh spinach, ricotta cheese, marinara sauce, Italian seasoning, and half of the mozzarella and Parmesan cheeses.
4. Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheeses.
5. Bake for 25-30 minutes or until the cheese is bubbly and golden.

Baked pasta with acorn squash and spinach is a satisfying and comforting dish that beautifully marries the sweetness of roasted acorn squash with the richness of cheese and the freshness of spinach. This recipe not only showcases the flavors of winter squash but also provides a delicious way to incorporate more vegetables into your meal. Perfect for leftovers, this dish can be easily reheated for a quick lunch or dinner. Enjoy it with a side salad or garlic bread for a complete meal that warms you up on chilly nights.

Penne with Roasted Butternut Squash and Spinach Pesto

This penne with roasted butternut squash and spinach pesto is a unique and vibrant dish that features a homemade spinach pesto sauce blended with roasted butternut squash. The combination of the sweet, caramelized squash and the fresh, herbaceous pesto creates a delightful flavor profile that will impress your taste buds. This dish is not only delicious but also packed with nutrients, making it a great option for a healthy yet satisfying meal.

Ingredients:

• 12 ounces penne pasta
• 2 cups butternut squash, peeled and cubed
• 2 cups fresh spinach
• 1/4 cup walnuts (or pine nuts)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Cook the penne according to package instructions until al dente. Drain and set aside.
3. In a food processor, combine the spinach, walnuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, gradually add olive oil until the pesto reaches your desired consistency.
4. In a large bowl, combine the cooked penne, roasted butternut squash, and spinach pesto. Toss gently to combine.
5. Serve warm, topped with additional Parmesan cheese if desired.

Penne with roasted butternut squash and spinach pesto is a bright and flavorful dish that elevates pasta night to a whole new level. The creamy, nutty flavors of the squash paired with the fresh and zesty spinach pesto create a delightful harmony on your palate. This recipe is an excellent way to incorporate seasonal produce into your meals while providing a hearty and nutritious option for family dinners or entertaining guests. Enjoy this dish on its own or alongside a light salad for a complete and satisfying meal.

Butternut Squash Ravioli with Sage Brown Butter

This Butternut Squash Ravioli with Sage Brown Butter is an elegant dish that combines the sweetness of butternut squash with the nutty richness of brown butter and aromatic sage. The homemade ravioli, filled with creamy butternut squash, offers a comforting texture, while the brown butter sauce elevates the dish with its depth of flavor. Perfect for a special occasion or a cozy dinner at home, this recipe is a showcase of seasonal ingredients that will impress any guest.

Ingredients:

• 1 pound fresh or frozen ravioli (preferably filled with butternut squash)
• 1/2 cup unsalted butter
• 6-8 fresh sage leaves
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Chopped walnuts or pecans (optional, for garnish)

Instructions:

1. Cook the ravioli according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2-3 minutes until the butter starts to brown and the sage becomes crispy. Be careful not to burn the butter.
3. Add the cooked ravioli to the skillet, tossing gently to coat. If the mixture seems dry, add a splash of reserved pasta water to help the sauce adhere.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with grated Parmesan cheese and chopped walnuts or pecans, if desired.

Butternut Squash Ravioli with Sage Brown Butter is a luxurious and satisfying dish that showcases the rich flavors of winter squash. The combination of sweet, creamy filling and savory brown butter creates a delightful contrast that is sure to impress. This recipe is perfect for holiday gatherings or a romantic dinner, offering a touch of elegance without requiring extensive preparation. Enjoy this comforting dish with a side salad and a glass of white wine for a truly special dining experience.

Spaghetti with Roasted Spaghetti Squash and Tomato Sauce

This spaghetti with roasted spaghetti squash and tomato sauce is a healthy and gluten-free alternative to traditional pasta. The spaghetti squash serves as a fantastic substitute, providing a light and unique base for the rich tomato sauce. Combined with the flavors of garlic and herbs, this dish is both wholesome and satisfying. It’s a great way to enjoy your favorite pasta dish without the heaviness, making it a perfect option for light winter meals.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara or homemade tomato sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the marinara sauce and Italian seasoning, simmering for 10-15 minutes.
4. Once the spaghetti squash is done, remove it from the oven and use a fork to scrape out the strands into a large bowl.
5. Combine the spaghetti squash strands with the warm tomato sauce, tossing gently to coat.
6. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Spaghetti with Roasted Spaghetti Squash and Tomato Sauce is a delightful and health-conscious twist on a classic pasta dish. This recipe allows you to enjoy the comforting flavors of pasta while incorporating more vegetables into your diet. The spaghetti squash adds a fun texture and lightness, making this dish perfect for a winter evening when you crave something hearty yet wholesome. Pair it with a crisp salad and crusty bread for a balanced meal that everyone will love.

Pasta Primavera with Acorn Squash and Kale

This Pasta Primavera with Acorn Squash and Kale is a colorful and nutritious dish that celebrates winter produce. The roasted acorn squash brings sweetness, while the sautéed kale adds a nice earthy flavor, making this pasta both vibrant and satisfying. Tossed in a light garlic and olive oil sauce, this recipe is easy to prepare and perfect for a weeknight dinner or a gathering with friends.

Ingredients:

• 12 ounces pasta (e.g., penne or farfalle)
• 1 medium acorn squash, peeled and cubed
• 2 cups chopped kale
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. Cook the pasta according to package instructions until al dente. Drain, reserving some pasta water.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
4. Add the chopped kale to the skillet, cooking until wilted.
5. Combine the roasted acorn squash and cooked pasta with the kale mixture, tossing to combine. If needed, add a splash of reserved pasta water to help the sauce adhere.
6. Serve hot, topped with grated Parmesan cheese.

Pasta Primavera with Acorn Squash and Kale is a nourishing and delightful meal that showcases the best of winter vegetables. The combination of roasted acorn squash and sautéed kale adds both flavor and texture, while the light garlic and olive oil sauce keeps the dish fresh and vibrant. This recipe is not only quick and easy to make but also versatile; feel free to add your favorite vegetables or proteins for a complete meal. Serve this pasta dish as a colorful centerpiece for your winter dining table, and watch it disappear!

Note: More recipes are coming soon!