Vegan Roasted Squash Pasta

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 391.3
  • Total Fat: 23.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.7 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegan Roasted Squash Pasta calories by ingredient
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Nice dish for a cool fall night Nice dish for a cool fall night
Number of Servings: 3


    1 Winter Squash (Butternut, Acorn, etc) or combination of several varieties
    4 cloves garlic, roughly chopped
    2 tbsp. pine nuts
    1 tsp dried sage
    1 tbsp chili powder or chili flakes
    1/4 cup olive oil (or less- as needed to lightly coat your squash)
    1 228 gram package of whole wheat pasta (I use angel hair)


Preheat your oven to 325 F.

Start by cutting your raw squash into 2 inch pieces, and remove the skin with a veggie peeler. You can use any kind of Winter Squash (I use a combination of butternut and acorn squash) . Place the squash into a roasting pan or on a cookie sheet (but make sure it's got sides on it!). Roughly chop your garlic and add to the pan. Add your pine nuts. Mix together to evenly distribute your ingredients. Sprinkle the mixture with the chili powder (or flakes) and sage, then drizzle olive oil over the mixture and use your hands to mix it all together and ensure the pieces are all lightly and evenly coated. Use your oil as you see fit - no need to use all 1/4 cup if less will do.

Put this into the oven to cook for about an hour or until squash is done. Just before the hour is up, cook your pasta according to the directions on the package. Drain the pasta, then toss to combine with the squash mixture. Add salt and pepper as needed, and enjoy!

Makes six 1 1/2 cup servings, but if you're like me, it's really only three 3 cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user HEEPER.

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