Pasta with Squash and Pine Nuts

18 Feb

Somehow, this fall, I discovered how amazing squash is, when used as a base for pasta sauce. Unfortunately, as it is now mid-Feb, there are absolutely no squashes to be had at the market! Such is life. So instead, I bought a box of frozen squash and started with that!

I have adapted this recipe to my undiscerning needs.


  • 1 box o’pasta
  • 1/3 c. pine nuts
  • 1 box frozen squash
  • 1/4 c. olive oil
  • 1 yellow onion, chopped
  • 1 tsp. minced garlic (yes, out of a jar, *gasp*)
  • 1 bunch fresh sage leaves, minced
  • 1/4 c. grated cheese (parm or mozz will do)


  1. Start pot of water boiling, get pasta going…
  2. Heat over to 400 and toast pine nuts (with sprinkling of salt) on a baking pan. A toaster oven might also do, come to think of it. 10ish minutes in the oven should do (don’t let them burn!).
  3. Defrost squash in the microwave. 6 minutes on high should do.
  4. In a deep sautee pan, add olive oil and sautee onions, garlic, and 1/2 of the sage until onions are glassy and sage is crispy. Add in squash puree and rest of sage, continuing stirring on medium heat.
  5. Once pasta is done, add in pasta (as long as there is enough room in the pan!), and put on high heat. Make sure pasta is evenly coated and slightly crispy.
  6. Add salt and pepper to taste. I probably added a good 1.5 tsp. of salt, but hell, I like the stuff.

Voila! It would have been much better with fresh squash, and more chunky than the puree, but beggars (see also, squash lovers after squash season) can’t be choosers.

2 Responses to “Pasta with Squash and Pine Nuts”

  1. Red Microwave March 12, 2010 at 6:11 pm #

    It’s good, it’s useful (as usual), actionable and concise. Love it.


  1. Butternut Squash Mac & Cheese « Kitchen Mess - November 1, 2011

    […] Nov Squash week continues. Yes, this is quite similar to the Squash & Pine Nuts Pasta, but different and delicious, I promise. Ingredients 1 medium butternut squash olive oil for […]

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