Roasted Butternut Squash Pasta with Walnuts, Thyme & Goji Berries

Posted by on Dec 6, 2014 in Recipes | 1 comment

I love butternut squash. Of all of the wonderful varieties of winter squash, it is by far my favorite.  It is sweet, but not too sweet. It is firm and lovely to bite into, but is beautifully creamy. It’s just pure delight!

When I first came up with this recipe, I wasn’t quite sure what I was going to make.  I decided the starting point would be roasting my butternut with some walnut oil and thyme and then see what I’d be inspired to do.  Half way through its roasting I decided it was either pasta or soup.  And with this particular butternut, I ended up making both.  I’ll share the recipe for my soup another day. Today I’m sharing the recipe for this tasty, soul-satisfying pasta. 


Roasted Butternut Squash Pasta with Thyme, Walnuts & Goji Berries

I have an aerogarden that I use to grow herbs with and it works beautifully. All year round, I have an abundance of gorgeously fresh and aromatic herbs. I change what I am growing about four times a year and right now I have a thyme plant that is growing like mad. So I knew that I would want to feature thyme in this recipe. And what better to go with thyme and butternuts than walnuts?  To balance out the flavors and add a little tartness and sweetness to it, I turned to goji berries. 

Roasted Butternut Squash Pasta with Thyme, Walnuts and Goji Berries
Serves 2
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
  1. 1/2 medium butternut squash
  2. 1/2 tbsp walnut oil (or olive oil)
  3. 2 sprigs fresh thyme + 1 tbsp fresh thyme leaves
  4. 2 tbsps goji berries
  5. 1/4 cup raw walnuts
  6. 1/2 tsp lemon juice
  7. Salt & pepper to taste
  8. 4 oz gluten-free pasta shells
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut squash into bite-size pieces.
  3. Place in a bowl and toss with walnut oil and sprigs of thyme.
  4. Season with salt and pepper.
  5. Place squash onto a parchment lined baking tray and bake for 35-40 minutes until soft and beginning to brown.
  6. If goji berries are tough, place them in a small bowl with enough hot water to cover them for about 5 minutes to soften them up.
  7. Roughly chop raw walnuts.
  8. Heat a dry pan over medium heat and add walnuts.
  9. Toast for 3-4 minutes, stirring frequently, until they just begin to brown. Be careful not to burn them!
  10. Add the walnuts to a small bowl, along with the fresh thyme leaves, goji berries, lemon juice and salt and pepper.
  11. Bring a pot of water to a boil, add a dash of salt and the pasta and let cook until al dente. Drain.
  12. Remove squash from the oven, remove the sprigs of thyme, and place in a large bowl.
  13. Add half of the walnut mixture and the pasta and stir to combine.
  14. Taste and add additional salt and pepper, if needed.
  15. Dish pasta into two bowls and place half of the remaining walnut mixture on top of each serving of pasta.
  1. I use the same bowl that I had tossed the butternut in with walnut oil and thyme before roasting, to combine the pasta and its components. The left-over walnut oil in the bowl just adds something a little extra to the dish.
Vegan Sweet and Simple
And the results? Delicious! My partner said it was so good, he didn’t even need bread. And that is a compliment. A big one. 

Roasted butternut pasta with pesto 1

Fall comfort food!

 I hope you thoroughly enjoy this!

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One Comment

  1. Yum! This looks fantastic :)

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