Pecan Pumpkin Sage Pasta

A fun seasonal pasta great any time of the year!

Active time: 25 minutes • Total time: 70 minutes

Posted on Nov 12, 2021 by Jack McCann
Tags: Recipes newsletter vegetarian 01-18-2022 03-29-2022

Here is a great recipe Betsy made with our Speckled Hound squash in a recent produce box. You can use canned pumpkin to make this a fast meal too!


  • Whole Wheat heritage pasta (we ran out and had to make with regular pasta for our image, sad)
  • 1 roasted squash or canned pumpkin

Per 1.5 cup of squash

  • ~1.5 cup broth, pasta water (consider some cream too!)
  • ~2 Tablespoons of minced fresh sage, or ~2 teaspoon dried
  • ~1/4 teaspoon of pumpkin pie spice mix
  • Dash of dried oregano and optional red pepper flakes
  • 1/2 C of toasted pecans
  • Parmesan

Pumpkin Pie Spice Mix (if making your own)

  • 3 Tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 1/2 teaspoons ground all spice
  • 1 1/2 teaspoons ground clove


  1. Cut your squash in half and remove the seeds, roast on a baking sheet or shallow pan cut side down with a small amount of water and oil at 400 degrees until it is the desired texture (mashable).
  2. As the squash cooks, start your pasta so it will be ready about the same time.
  3. Scoop out the squash and add to a sauce pan
  4. Add the the pasta water or broth until you get the desired texture, less for thicker sauce more for creamy. Now's also a great time to use cream if desired.
  5. Add the spices and some salt/pepper to taste.
  6. Garnish with toasted pecans and/or parmesan over your pasta.

Comments (0)

 Add a Comment

Add a Comment

Allowed tags: <b><i><br>Add a new comment:

Featured Posts

Recent Posts