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Butternut Squash Zucchini Pasta with Honey Roasted Walnuts and Goat Cheese

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


  • 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


  • 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!