Butternut squash, parmesan and pine nut spaghetti

Butternut squash, parmesan and pine nut spaghetti
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This quick, nutritious squash and spaghetti recipe is made extra special by the pine nuts and parmesan.


  • 1 small butternut squash, peeled, deseeded and diced
  • 400g dried spaghetti
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • Some fresh sage leaves, shredded
  • 75g pine nuts, toasted
  • 50g vegetarian parmesan, finely grated


  1. Cook the butternut squash in a large pan of boiling, salted water for 4-5 minutes, until tender. Remove with a slotted spoon and drain.
  2. Add the spaghetti to the water and cook according to packet instructions. Drain well, return to the pan and toss with the olive oil and some freshly ground black pepper. Add the squash, sage, pine nuts and parmesan.
  3. Gently toss together, divide between shallow bowls and top with extra parmesan shavings, to serve.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Kale recipes

Spaghetti with kale pesto and pangrattato topping

We’ve pimped up the pesto with a handful of kale and added a wonderfully crunchy...

Save recipe icon Save recipe icon Save recipe

Recipes that will make you excited for autumn

Roast squash, sage and hazelnut orecchiette

A bowl of pasta with the colours and flavours of autumn- squash, hazelnut and sage...

Save recipe icon Save recipe icon Save recipe

Spaghetti recipes

Spaghetti with roast cauliflower pesto

Try an alternative to traditional pesto with this quick spaghetti recipe – using roast cauliflower,...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.