Back to Pasta with Butternut Squash and Pecans All Reviews for Pasta with Butternut Squash and Pecans - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4013_100308_pastawithsquash.jpg
Ingredients Ingredient Checklist 1 pound tubular pasta, such as strozzapreti or penne 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces 4 tablespoons unsalted butter 1/2 cup pecans, coarsely chopped Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for serving 1/2 cup fresh flat-leaf parsley, thinly sliced 1/2 cup freshly grated parmesan cheese 1 cup, fresh ricotta cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4013_100308_pastawithsquash.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4013_100308_pastawithsquash.jpg
4013_100308_pastawithsquash.jpg
Ingredients
Ingredients
- 1 pound tubular pasta, such as strozzapreti or penne 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces 4 tablespoons unsalted butter 1/2 cup pecans, coarsely chopped Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for serving 1/2 cup fresh flat-leaf parsley, thinly sliced 1/2 cup freshly grated parmesan cheese 1 cup, fresh ricotta cheese
Directions
Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.
In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.
Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.
Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.
Reviews (12)
Add Rating & Review 58 Ratings 5 star values: 14 4 star values: 15 3 star values: 14 2 star values: 14 1 star values: 1
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Reviews (12)
Add Rating & Review 58 Ratings 5 star values: 14 4 star values: 15 3 star values: 14 2 star values: 14 1 star values: 1
Add Rating & Review
58 Ratings 5 star values: 14 4 star values: 15 3 star values: 14 2 star values: 14 1 star values: 1
58 Ratings 5 star values: 14 4 star values: 15 3 star values: 14 2 star values: 14 1 star values: 1
58 Ratings 5 star values: 14 4 star values: 15 3 star values: 14 2 star values: 14 1 star values: 1
5 star values: 14 4 star values: 15 3 star values: 14 2 star values: 14 1 star values: 1
Martha Stewart Member Rating: 5 stars 09/26/2013 One of the easiest dishes I've made. I loved it! and everybody else did too! I present it with the parmesan and ricotta set aside so that anyone can add them freely. I also fried the parsley and it gave it a nice twist. Martha Stewart Member Rating: Unrated 11/11/2011 This was very good, and I will make it again. I froze half of the butternut squash after steaming it, for another day. It is rich! I browned some sage, as suggested by one of the reviewers. And I think it could use something green on the side such as roasted brussels sprouts, or roasted broccoli, which I do on parchment paper. (Salt, oil, maybe some garlic, then 425 oven.) Martha Stewart Member Rating: Unrated 10/31/2011 This was a bit time-consuming to make (cutting up and peeling the squash, mostly) but completely worth it. You don't need nearly as much ricotta or parmesan as they call for, but definitely do include them - the cheeses add a lot. Just bring the ricotta to room temp first. Could cut back on butter, too. Very tasty and makes great leftovers. Martha Stewart Member Rating: Unrated 03/07/2011 This dish has become an absolute favorite, even with the kids. We do add smoked sausage, for an extra little umph, and some sage and red pepper flakes. I find that like a lot of the entre recipes on this page it serves more than the recipe says though. Martha Stewart Member Rating: Unrated 12/20/2010 I made this dish for the first time last month and have made it twice since, its fantastic and easy to make. Martha Stewart Member Rating: Unrated 10/29/2010 I just made this yummy dish! It was very easy to make and had lots of flavor. I added chicken sausage (with feta cheese and sausage) and fresh fettuccinie pasta (rosemary Martha Stewart Member Rating: Unrated 10/11/2009 This was fantastic and surprisingly easy to make with a great presentation. It looked beautiful and the flavors combined really nicely. Don't be turned off by the pecans even if you think you don't like nuts in food - they incorporated nicely and didn't stand out. Also, definitely use the ricotta - it really added to the dish as well. We also steamed the whole squash and THEN cut it up - much easier. Martha Stewart Member Rating: Unrated 10/10/2008 I found the video from the show on the website. iT's 1/2 cup pecans. Definately prepare the squash ahead of time...peeling it is tedious. Lucky for me, I have nice Tupperware steamer, and the suqsh was knife tender at 5 min. We used fiore pasta b/c that's what we had opened. My family liked it, but will pass on the pecans next time--they are not fans of pecans (I thought it was nice texture). Also the cold ricotta was a little jarring w/the warm-ish pasta. Maybe a little zap in the microwave would take the chill off. On the whole a tasty and non traditonal way to make pasta. I'll make it again Martha Stewart Member Rating: Unrated 10/07/2008 Excellent dish - prepare the squash in advance. You could use goat cheese if you didn't have Ricotta. I served some grilled chipotle chicken sausages as a side for the protein. Add red pepper flakes if you want a little heat to the squash mixture. GREAT DISH - great for lunch leftovers too! Martha Stewart Member Rating: Unrated 10/06/2008 I HAVE TO TELL ALL OF YOU THIS IS ONE DISH YOU HAVE TO TRY. WHEN I SAW THIS ON THE SHOW I MADE IT THAT NIGHT OF COURSE I HAD TO WING IT BECAUSE IT WAS NOT POSTED YET I DID FORGET A FEW THINGS LIKE THE PECANS AND SAUTING THE SQUASH BUT IT WAS STILL GREAT . NOW THAT I HAVE THE RECIPE I WILL MAKE IT THE CORRECT WAY. YUM YUM GOOD!!!!!!!!!!!!!.CANADA Martha Stewart Member Rating: Unrated 10/05/2008 Please re-read the ingredients. It clearly states "1/2 cup pecans, coarsely chopped" in the listing. Martha Stewart Member Rating: Unrated 10/05/2008 another missing ingredient in the listing - how many pecans? And, do these queries ever get answered?Martha Stewart Member
Rating: 5 stars 09/26/2013
One of the easiest dishes I’ve made. I loved it! and everybody else did too! I present it with the parmesan and ricotta set aside so that anyone can add them freely. I also fried the parsley and it gave it a nice twist.
Rating: 5 stars
Rating: Unrated 11/11/2011
This was very good, and I will make it again. I froze half of the butternut squash after steaming it, for another day. It is rich! I browned some sage, as suggested by one of the reviewers. And I think it could use something green on the side such as roasted brussels sprouts, or roasted broccoli, which I do on parchment paper. (Salt, oil, maybe some garlic, then 425 oven.)
Rating: Unrated
Rating: Unrated 10/31/2011
This was a bit time-consuming to make (cutting up and peeling the squash, mostly) but completely worth it. You don’t need nearly as much ricotta or parmesan as they call for, but definitely do include them - the cheeses add a lot. Just bring the ricotta to room temp first. Could cut back on butter, too. Very tasty and makes great leftovers.
Rating: Unrated 03/07/2011
This dish has become an absolute favorite, even with the kids. We do add smoked sausage, for an extra little umph, and some sage and red pepper flakes. I find that like a lot of the entre recipes on this page it serves more than the recipe says though.
Rating: Unrated 12/20/2010
I made this dish for the first time last month and have made it twice since, its fantastic and easy to make.
Rating: Unrated 10/29/2010
I just made this yummy dish! It was very easy to make and had lots of flavor. I added chicken sausage (with feta cheese and sausage) and fresh fettuccinie pasta (rosemary
Rating: Unrated 10/11/2009
This was fantastic and surprisingly easy to make with a great presentation. It looked beautiful and the flavors combined really nicely. Don’t be turned off by the pecans even if you think you don’t like nuts in food - they incorporated nicely and didn’t stand out. Also, definitely use the ricotta - it really added to the dish as well. We also steamed the whole squash and THEN cut it up - much easier.
Rating: Unrated 10/10/2008
I found the video from the show on the website. iT’s 1/2 cup pecans. Definately prepare the squash ahead of time…peeling it is tedious. Lucky for me, I have nice Tupperware steamer, and the suqsh was knife tender at 5 min. We used fiore pasta b/c that’s what we had opened. My family liked it, but will pass on the pecans next time–they are not fans of pecans (I thought it was nice texture). Also the cold ricotta was a little jarring w/the warm-ish pasta. Maybe a little zap in the microwave would take the chill off. On the whole a tasty and non traditonal way to make pasta. I’ll make it again
Rating: Unrated 10/07/2008
Excellent dish - prepare the squash in advance. You could use goat cheese if you didn’t have Ricotta. I served some grilled chipotle chicken sausages as a side for the protein. Add red pepper flakes if you want a little heat to the squash mixture. GREAT DISH - great for lunch leftovers too!
Rating: Unrated 10/06/2008
I HAVE TO TELL ALL OF YOU THIS IS ONE DISH YOU HAVE TO TRY. WHEN I SAW THIS ON THE SHOW I MADE IT THAT NIGHT OF COURSE I HAD TO WING IT BECAUSE IT WAS NOT POSTED YET I DID FORGET A FEW THINGS LIKE THE PECANS AND SAUTING THE SQUASH BUT IT WAS STILL GREAT . NOW THAT I HAVE THE RECIPE I WILL MAKE IT THE CORRECT WAY. YUM YUM GOOD!!!!!!!!!!!!!.CANADA
Rating: Unrated 10/05/2008
Please re-read the ingredients. It clearly states “1/2 cup pecans, coarsely chopped” in the listing.
another missing ingredient in the listing - how many pecans? And, do these queries ever get answered?
All Reviews for Pasta with Butternut Squash and Pecans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Butternut Squash and Pecans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
