Butternut Squash Zucchini Pasta with Honey Roasted Walnuts and Goat Cheese

gluten freevegetarian

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I have some bad news and some good news. Let’s go with the bad news first: I started cooking last night and realized that my Canon camera’s battery was dead. The good news: I still managed to take pictures while cooking…. they’re just in Instagram filters. And more good news: I charged the camera while I cooked and I have a nice shot of the final product!

The inspiration for this dish is from a butternut squash ravioli with goat cheese dish I had when I first started eating dairy again, back in 2010 (after my two year vegan stint). My rendition is a little glammed up (hey, we’re eating zucchini instead of a ravioli, we can get a little fancy!) The savory, smooth goat cheese compliments the crunchy sweet walnuts perfectly and the butternut squash has hints of sweet cinnamon and garlic. Mmmm! The ribboned zucchini absorbs this sauce the best, since it is a bit of a chunkier sauce. This is a date night dish for sure…. sweet notes all around. I’ll keep perfecting it, but in the meantime – enjoy!

Inspiralized

Butternut Squash Zucchini Pasta with Honey Roasted Walnuts and Goat Cheese

Prep Time7 mins
Cook Time45 mins
Total Time52 mins
Servings: 2

Ingredients

  • 1.5 zucchinis Blade A
  • 2.5 cups butternut squash cubes if you buy the butternut squash whole, peel it thoroughly and chop into chunks
  • 1 medium shallot minced
  • 2 medium garlic cloves minced
  • 2 tsp Earth Balance vegan butter spread optional
  • salt and pepper
  • olive oil
  • 1/3 cup 2% Greek Yogurt
  • 1/3 cup Parmesan Reggiano cheese optional
  • 1/3 cup vegetable broth preferably low-sodium
  • 4 sage leaves thinly sliced
  • 1/2 - 3/4 cup lightly chopped walnuts
  • 1/3 cup crumbed goat cheese or more if you like more!
  • honey to drizzle
  • 2 tsp cinnamon

Instructions

  • Preheat the oven to 405 degrees. Toss your butternut squash lightly in olive oil and season with salt, pepper and a light dusting of cinnamon (very light - if you use too much, your sauce will become too sweet and cinnamony). Place in the oven for 30 minutes, tossing halfway through.
  • While your squash is cooking, spray the bottom of a baking sheet to coat. Pour your crumbled walnuts on top and drizzle lightly with honey. Mix together with your fingers until all walnuts are coated. 5 minutes before the squash is done cooking, place in the walnuts for 5 minutes, tossing half way through. When done, pour into a bowl and set aside.
  • Once the squash is done, place a handful of cubes at a time into a food processor. Pulse until no chunks are left. Continue until all squash is pureed. Place into a bowl and set aside.
  • Place a large saucepan over medium heat and add in 2-3 glugs of olive oil. Season lightly with salt and pepper. Once oil heats, add in garlic. After 1 minute, add in shallots and cook for 2 minutes or until shallots begin to soften. Add in sage leaves, stir for 30 seconds and then pour in vegetable broth.
  • After 30 seconds, stir in squash puree and season with salt and pepper. Stir for about 2 minutes or until squash absorbs the vegetable broth and becomes thicker.
  • Add in Greek yogurt and Parmesan Reggiano cheese. The cheese is optional and if you're watching your waistline, leave it out. The cheese gives the sauce a thicker consistency and a cheesy savory flavor, but the sauce tastes great without it! Lower heat a bit and stir for about 1-2 minutes to absorb the cheese and yogurt.
  • Add in the zucchini pasta ribbons and stir to combine thoroughly.
  • Once done, transfer to a bowl. Plate onto dishes and top with goat cheese and walnuts!

Instructions with Pictures

Preheat the oven to 405 degrees. Toss your butternut squash lightly in olive oil and season with  salt, pepper and a light dusting of cinnamon (very light – if you use too much, your sauce will become too sweet and cinnamony). Place in the oven for 30 minutes, tossing halfway through.

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While your squash is cooking, spray the bottom of a baking sheet to coat. Pour your crumbled walnuts on top and drizzle lightly with honey. Mix together with your fingers until all walnuts are coated. 5 minutes before the squash is done cooking, place in the walnuts for 5 minutes, tossing half way through. When done, pour into a bowl and set aside.

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Once the squash is done, place a handful of cubes at a time into a food processor. Pulse until no chunks are left. Continue until all squash is pureed. Place into a bowl and set aside.

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Place a large saucepan over medium heat and add in 2-3 glugs of olive oil. Season lightly with salt and pepper. Once oil heats, add in garlic. After 1 minute, add in shallots and cook for 2 minutes or until shallots begin to soften. Add in sage leaves, stir for 30 seconds and then pour in vegetable broth.

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After 30 seconds, stir in squash puree and season with salt and pepper. Stir for about 2 minutes or until squash absorbs the vegetable broth and becomes thicker.

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Add in Greek yogurt and Parmesan Reggiano cheese. The cheese is optional and if you’re watching your waistline, leave it out. The cheese gives the sauce a thicker consistency and a cheesy savory flavor, but the sauce tastes great without it! Lower heat a bit and stir for about 1-2 minutes to absorb the cheese and yogurt.

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Add in the zucchini pasta ribbons and stir to combine thoroughly.

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Once done, transfer to a bowl. Plate onto dishes and top with goat cheese and walnuts!

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8 comments

Ash says:
I love your blog, and this looks amazing!!! Do you think the sauce could be made the night before and reheated well?
Ash- thanks for the kind words! Yes, it can be!
Julissa says:
That's a crreacajkck answer to an interesting question
Either the amount of squash or the amount of broth has to be an error. I thought it seemed like too much broth and used it anyway and ended up with something that resembled soup far more than sauce. I even added cornstarch to it but ended up with a super watery end-result, especially after adding in the zucchini which gives off water as it cooks. I will try again with less broth next time. Disappointed that I took the time to develop all those flavor layers and didn't listen to my gut on the broth!
Christine - I am so sorry to hear you had trouble with this recipe. I've edited it. This was one of my first recipes and I should've looked back to edit! Thanks for trying- hope you give it another chance!
Oh I will for sure!! Thanks for fixing!
Fiona says:
Hello, this recipe looks amazing and I though I may try it tonight as a pay day treat :-). I have been so inspired by the recipes on Inspiralized. Do you have any idea of the per portion calorie count on this recipe? Thanks Fiona
MaireNiB says:
Delicious worked perfectly

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...