Pasta with Winter Squash and Walnuts

Pasta with Winter Squash and Walnuts

In this tasty, low-cost dish, nutrient-dense walnuts sharpen the mild flavor of cooked squash and boost the protein level as well.


  • 1 pound winter squash (buttercup, kabocha, or banana); peeled, seeded, and cubed
  • 1 pound dried pasta (bow ties, shells, or penne)
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons fresh parsley, chopped
  • 1/2 cup chopped walnuts, raw and unsalted
  • Salt and black or red pepper, to taste
  • Grated Parmesan cheese, to taste


  1. Place the squash in a saucepan with a little water, cover, and steam until soft. Drain and mash.
  2. Cook pasta until al dente.
  3. While pasta is cooking, heat olive oil in skillet, add garlic, and sauté for 30 seconds. Add mashed squash, parsley, and salt and pepper.
  4. Toss drained pasta with squash mixture and top it with walnuts and cheese.


Adapted from the book Eating Well for Optimum Health by Andrew Weil

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