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Pesto Pasta with Maple Roasted Butternut Squash on a white plate with a silver fork.

Pesto Pasta with Maple Roasted Butternut Squash

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  • Author: Elaine Gordon
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan


Brighten up pasta night with fresh pesto sauce and crispy, golden brown butternut squash! This delicious fall dish is perfect for a cozy dinner and one that the whole family can enjoy.


  • 8-10 oz pasta (any type is fine but I recommend rigatoni or cavatappi)

Pistachio pesto

  • 1/4 cup extra virgin olive oil
  • 3 oz fresh basil leaves (~2 cups packed)
  • 1/4 cup roasted and salted shelled pistachios
  • 3 large cloves garlic
  • 1/2 tsp salt
  • 1 tsp maple syrup
  • 1/4 tsp red pepper flakes
  • 1/2 lemon, juiced

Maple roasted butternut squash

  • 1, 2 lb butternut squash, peeled, stem removed, seeded and chopped into 1-inch cubes (measures 6 cups when chopped)
  • 1/4 cup avocado oil
  • 2 tbsp maple syrup
  • 2 tbsp pure maple sugar
  • 1/4 tsp ground black pepper
  • 3/4 tsp fine salt


  1. Prepare the maple roasted butternut squash. Season the squash and roast for 35-40 minutes, tossing halfway through. See the recipe card for more details.
  2. Cook the pasta. When the butternut squash is nearly cooked, cook the pasta according to package instructions.
  3. Prepare the pistachio pesto. Pulse the pesto ingredients in a food processor, adding the olive oil in towards the end. See the recipe card for more details.
  4. Mix in the roasted butternut squash and pesto with the pasta. Serve immediately.


Store leftover pasta in an airtight container in the refrigerator for 5-7 days.

  • Prep Time: 15
  • Cook Time: 35 minutes (up to 40)
  • Category: Pasta
  • Method: Roasted
  • Cuisine: Italian