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Autumn Harvest Roasted Butternut Squash Pasta

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 4


  • 1 acorn squash halved, seeds scooped out/removed
  • 1 butternut squash peeled
  • cooking spray
  • 2 tbsp olive oil + more for drizzling
  • 2 garlic cloves minced
  • 1 cup diced ham
  • 1/2 cup crushed pecans
  • 1 cup diced celery
  • 1/3 cup dried cranberries
  • 3/4 cup feta cheese
  • 1 cup kohlrabi greens or other types of greens
  • 3/4 cup chopped red onion
  • salt and pepper to taste


  • Preheat the oven to 400 degrees.
  • Drizzle the cut-side of the acorn squash with olive oil and rub in. Place the squash cut-side down onto a baking tray coated with cooking spray. Place in the oven and bake for 35-40 minutes or until easily pierced with a fork. When done, set aside to cool.
  • While acorn squash is roasting, take your peeled butternut squash and chop off the bulbous end. Spiralize the body, using Blade C.
  • Place the spiralized noodles in a bowl and drizzle with olive oil. Mix together to combine and spread out on a baking tray lined with tinfoil. Season with salt and pepper and when the acorn squash is done cooking, place into the oven and roast for 5-7 minutes or until noodles soften. When done, take out and set aside.
  • When you place the butternut squash noodles into the oven, place a large saucepan over medium-low heat and add in the 2 tbsp of olive oil.
  • Once the oil heats, add in the garlic and cook for 30 seconds. Add in the red onion and celery. Cook for 2 minutes or until vegetables soften. Add in the kohlrabi greens, ham, and season with salt and pepper.
  • When the noodles are done, add them into the saucepan with the cranberries and stir to combine.
  • Plate the mixture into four separate bowls and top each evenly with feta and pecans.
  • Take your acorn squash and cut each half into four pieces, lengthwise. Top each bowl of pasta with two acorn squash pieces.
  • Enjoy!