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Pasta with Butternut Squash and Pecans

This pasta with butternut squash and pecans makes a perfect fall meal.

  • servings: 4

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Ingredients

  • 1 pound tubular pasta, such as strozzapreti or penne
  • 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces
  • 4 tablespoons unsalted butter
  • 1/2 cup pecans, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1/2 cup fresh flat-leaf parsley, thinly sliced
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup, fresh ricotta cheese

Directions

  1. Step 1

    Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.

  2. Step 2

    In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.

  3. Step 3

    Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.

  4. Step 4

    Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.

Source
The Martha Stewart Show, October Fall 2008

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Reviews (12)

  • AnaGCeDo 26 Sep, 2013

    One of the easiest dishes I've made. I loved it! and everybody else did too! I present it with the parmesan and ricotta set aside so that anyone can add them freely. I also fried the parsley and it gave it a nice twist.

  • MM3939 11 Nov, 2011

    This was very good, and I will make it again. I froze half of the butternut squash after steaming it, for another day. It is rich! I browned some sage, as suggested by one of the reviewers. And I think it could use something green on the side such as roasted brussels sprouts, or roasted broccoli, which I do on parchment paper. (Salt, oil, maybe some garlic, then 425 oven.)

  • pandaskis 31 Oct, 2011

    This was a bit time-consuming to make (cutting up and peeling the squash, mostly) but completely worth it. You don't need nearly as much ricotta or parmesan as they call for, but definitely do include them - the cheeses add a lot. Just bring the ricotta to room temp first. Could cut back on butter, too. Very tasty and makes great leftovers.

  • mumsy64 7 Mar, 2011

    This dish has become an absolute favorite, even with the kids. We do add smoked sausage, for an extra little umph, and some sage and red pepper flakes. I find that like a lot of the entre recipes on this page it serves more than the recipe says though.

  • sararain 20 Dec, 2010

    I made this dish for the first time last month and have made it twice since, its fantastic and easy to make.

  • JessikaDPT 29 Oct, 2010

    I just made this yummy dish! It was very easy to make and had lots of flavor. I added chicken sausage (with feta cheese and sausage) and fresh fettuccinie pasta (rosemary

  • klm98 11 Oct, 2009

    This was fantastic and surprisingly easy to make with a great presentation. It looked beautiful and the flavors combined really nicely. Don't be turned off by the pecans even if you think you don't like nuts in food - they incorporated nicely and didn't stand out. Also, definitely use the ricotta - it really added to the dish as well.

    We also steamed the whole squash and THEN cut it up - much easier.

  • LIChick 10 Oct, 2008

    I found the video from the show on the website. iT's 1/2 cup pecans.
    Definately prepare the squash ahead of time...peeling it is tedious. Lucky for me, I have nice Tupperware steamer, and the suqsh was knife tender at 5 min. We used fiore pasta b/c that's what we had opened. My family liked it, but will pass on the pecans next time--they are not fans of pecans (I thought it was nice texture). Also the cold ricotta was a little jarring w/the warm-ish pasta. Maybe a little zap in the microwave would take the chill off. On the whole a tasty and non traditonal way to make pasta. I'll make it again

  • atlhomie 7 Oct, 2008

    Excellent dish - prepare the squash in advance. You could use goat cheese if you didn't have Ricotta. I served some grilled chipotle chicken sausages as a side for the protein.
    Add red pepper flakes if you want a little heat to the squash mixture.
    GREAT DISH - great for lunch leftovers too!

  • cindy53 6 Oct, 2008

    I HAVE TO TELL ALL OF YOU THIS IS ONE DISH YOU HAVE TO TRY. WHEN I SAW THIS ON THE SHOW I MADE IT THAT NIGHT OF COURSE I HAD TO WING IT BECAUSE IT WAS NOT POSTED YET I DID FORGET A FEW THINGS LIKE THE PECANS AND SAUTING THE SQUASH BUT IT WAS STILL GREAT . NOW THAT I HAVE THE RECIPE I WILL MAKE IT THE CORRECT WAY. YUM YUM GOOD!!!!!!!!!!!!!.CANADA

  • momsbusy 5 Oct, 2008

    Please re-read the ingredients. It clearly states "1/2 cup pecans, coarsely chopped" in the listing.

  • JoMa 5 Oct, 2008

    another missing ingredient in the listing - how many pecans? And, do these queries ever get answered?