Flavorful Walnut Sage Pesto Pasta with Roasted Delicata Squash: Your Go-To Vegetarian Fall Dinner
Embrace the cozy flavors of autumn with this incredibly delicious and surprisingly simple vegetarian pasta dish. Featuring hearty whole wheat pasta coated in a vibrant, homemade walnut-sage pesto and topped with sweet, caramelized roasted delicata squash, this recipe is designed to impress without demanding hours in the kitchen. It’s elegant enough for a special occasion yet quick enough for a busy weeknight, making it a truly versatile addition to your fall cooking repertoire.
Prepare to fall in love with your new favorite autumn meal: walnut sage pesto pasta crowned with perfectly roasted delicata squash. This dish brings together the rich, earthy notes of walnuts and sage with the delicate sweetness of squash, creating a harmonious blend of seasonal tastes that will tantalize your palate.
By popular demand, we’re thrilled to reintroduce our Weeknight Wednesday series – a collection of recipes dedicated to making delicious, homemade meals achievable on any busy evening. We briefly touched upon it when we shared this fantastic broiled salmon recipe, and now we’re back with another deceptively simple pasta dish. This recipe is a celebration of fall, packed with the comforting and vibrant flavors we all crave as the days grow shorter and cooler.
At the heart of this creation is whole wheat pasta – feel free to use any shape or size you prefer, from penne to fusilli, as it all gets beautifully coated in our signature pesto. The pasta is generously tossed with our homemade walnut-sage pesto, then garnished with crispy fried sage leaves, and finally, topped with tender, caramelized roasted delicata squash. If you haven’t had the pleasure of cooking with delicata squash before, you’re in for a treat! These small, oblong, yellow-and-green striped beauties are by far one of the most weeknight-friendly winter squash varieties. What makes them so convenient? They require minimal fuss and, crucially, zero peeling! Their skin is wonderfully thin and completely edible when cooked.
This means you can say goodbye to the dreaded ‘oh my god, I’m going to cut my finger off chopping this’ anxiety often associated with preparing tougher winter squashes like butternut or acorn. Delicata squash offers all the rich, comforting flavor without the culinary struggle, making it a true hero in the fall kitchen. Simply slice, roast, and enjoy!
Despite its gourmet appearance and depth of flavor, this dish is far less time-intensive than it looks. With a bit of strategic multi-tasking, you can have this entire satisfying dinner on your table in under 45 minutes. It’s not only quick but also incredibly healthy. The whole wheat pasta provides a good source of natural fiber, while the walnuts contribute beneficial healthy fats. Together with the squash and fresh herbs, this makes for a very hearty and wholesome meal that will leave you feeling nourished and content.
Adding to its appeal, this pasta is completely vegetarian, making it an excellent and inclusive main course option, especially with the upcoming holiday season. Imagine serving this beautifully plated dish as a vibrant alternative to traditional meat-centric entrees; it’s sure to be a crowd-pleaser for vegetarians and meat-eaters alike.
Honestly, I enjoyed eating this dish just as much as I admired looking at it. The visual contrast is truly stunning: the deep, earthy green of the walnut-sage pesto against the golden, caramelized edges of the roasted delicata squash is simply captivating. Add a sprinkle of golden crispy sage leaves and a generous dusting of freshly grated Parmigiano-Reggiano cheese, and you have a culinary masterpiece that feels both rustic and refined. Every forkful is a symphony of textures and flavors, transporting you to a state of pure comfort.
The true star of this dish, in my humble opinion, is the homemade walnut-sage pesto. It requires only a handful of fresh ingredients that pack a powerful punch of flavor: vibrant flat-leaf parsley leaves, aromatic fresh sage, a generous amount of crunchy walnuts, pungent fresh garlic, and – drumroll please – roasted walnut oil (used in lieu of traditional olive oil). This ingenious substitution elevates the flavor profile to an entirely new level.
Roasted walnut oil, as its name suggests, is made by pressing walnuts to extract their natural, flavorful oil. Fortunately, this specialty oil is becoming increasingly accessible and can be found at most well-stocked grocery stores these days. While it might require a small upfront investment, when stored properly (in a cool, dark place), a bottle of good quality roasted walnut oil can last for a significant period. I personally highly recommend the La Tourangelle brand for its exceptional quality and rich, nutty flavor.
It’s important to note that this type of delicate oil is best used for finishing or in dressings rather than high-heat cooking, as its flavor can diminish with heat. However, its true magic shines when added to homemade salad dressings or, as in this delightful recipe, when it infuses the pesto with an incredibly deep, rich, and cozy walnut flavor, making this fall pasta truly unforgettable. The unique nuttiness of the roasted walnut oil complements the sage and parsley beautifully, creating a pesto that is both familiar and distinctly seasonal.
In fact, this versatile pesto is so good, you might find yourself wanting to slather it on more than just pasta. Try spreading a generous amount on toasted crusty bread for a quick and elegant fall appetizer – yes, please do that! It’s a wonderful way to enjoy the vibrant flavors of the season even before the main course arrives.
I’ll be the first to admit that for years, I considered myself a bit of a pesto snob, believing that 100% basil was the only way to truly enjoy this classic sauce. However, I am so incredibly happy to have expanded my horizons and finally discovered a fall and winter-friendly pesto that not only satisfies but elevates all of my usual pesto cravings. This walnut-sage version is a revelation, offering a deeper, nuttier, and more herbaceous profile perfectly suited for cooler weather.
And if you’re wondering where my beloved Parmigiano-Reggiano cheese fits into all of this, don’t you worry! I would never, ever leave out my favorite cheese of all time, especially when making homemade pesto – that’s just not right! Its salty, umami kick is essential for balancing the richness of the nuts and herbs.
Whenever I prepare pesto, I have a little trick that ensures the best flavor and versatility. I prefer to make the pesto without the cheese initially. This is a best practice if you plan to prepare the pesto ahead of time or if you’re freezing an extra batch for later. Adding the cheese at the very end, as you’re tossing the pasta with the sauce, ensures it melts beautifully and integrates seamlessly, delivering that fresh, tangy burst of flavor right when you’re ready to serve. This also gives you control over the saltiness and creaminess of the final dish.
For an extra touch of elegance and an explosion of flavor and texture, I highly recommend going the extra mile and crisping up some fresh sage leaves as a garnish. This simple step elevates the dish from great to absolutely extraordinary.
The process is surprisingly easy: just heat a small amount of extra virgin olive oil in a frying pan over medium-high heat. Once hot, gently shallow fry the sage leaves in small batches for just a few seconds until they become wonderfully crisp and aromatic. Transfer them with a slotted spoon to a paper towel-lined plate to drain any excess oil, then season lightly with salt. The transformation of fresh sage into these delicate, crunchy, and intensely flavorful crisps is magical. They add a fragrant, earthy crunch that perfectly complements the creamy pasta and tender squash. Trust me, people will be fighting over these crispy sage leaves!
There’s truly nothing quite like the fresh, aromatic presence of sage at this time of year, and this dish showcases it beautifully in both the pesto and as a delightful garnish.
One of the many wonderful things about this pasta dish is that it makes fantastic leftovers. In fact, pesto pasta is one of my all-time favorite meals to enjoy the next day! The flavors meld even further, offering a delicious and convenient lunch or dinner option when you’re short on time.
This recipe is also incredibly adaptable. If delicata squash isn’t readily available or if you simply prefer another vegetable, feel free to get creative! You could easily skip the delicata squash and serve the pasta with a side of my favorite roasted Brussels sprouts and squash with dried cranberries and Dijon vinaigrette instead. Or, incorporate other roasted fall vegetables like broccoli, cauliflower, or sweet potatoes. Really, it’s totally up to you to customize it and make it your own! Don’t hesitate to experiment with what’s in season and what you love.
For those of you looking for more fall pasta inspiration, be sure to give this savory Brussels sprouts and sausage pasta a try – it’s another incredibly time-friendly and flavorful pasta recipe perfectly suited for this cozy time of year!
Walnut Sage Pesto Pasta with Roasted Delicata Squash
Pin
Review
SaveSaved!
Equipment
-
Half Sheet Pan
-
Magimix Food Processor
Ingredients
Roasted Delicata Squash:
- 2 medium delicata squash scrubbed and rinsed well
- 2 tablespoons (30 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
Walnut Sage Pesto:
- 1 packed cup flat-leaf parsley leaves
- ¾ cup toasted or raw walnut halves if you’re not using roasted walnut oil, I recommend toasting the walnuts for best flavor
- 2-3 medium garlic cloves
- 6-7 fresh, large sage leaves
- ½ (120 mL) cup roasted walnut oil I recommend La Tourangelle brand
- kosher salt
- freshly ground black pepper
For the Pasta and Serving:
- fresh sage leaves, for frying I like to garnish each serving with 3-4 leaves
- roughly ¼ cup extra virgin olive oil
- 1 lb dried whole wheat penne or fusilli
- ½ cup finely grated parmigiano-reggiano cheese plus more for serving
Instructions
-
Preheat your oven to 425°F (218°C). Line a sheet pan with aluminum foil or parchment paper for easy cleanup, then set it aside. Simultaneously, bring a large pot of generously salted water to a rolling boil – this is for cooking the pasta later.
-
Prepare the delicata squash: trim off both ends and then carefully slice each squash in half lengthwise. Using a spoon, scoop out and discard the seeds from the center cavity. Once cleaned, cut each squash half into ½-inch thick half-moon slices. Arrange these slices in a single layer on your prepared sheet pan, ensuring they are not overlapping to allow for even roasting. Drizzle them generously with olive oil, then season with kosher salt and freshly ground black pepper. Roast for 20 to 25 minutes, making sure to flip the squash halfway through, until the pieces are tender, beautifully caramelized, and slightly browned at the edges.
-
While the squash is roasting in the oven, begin preparing the flavorful walnut-sage pesto. In the bowl of a large food processor fitted with a blade attachment, combine the flat-leaf parsley leaves, walnut halves (toasted or raw, depending on your oil choice), garlic cloves, and fresh sage leaves. Pulse the mixture until it is coarsely chopped. Next, add the roasted walnut oil and continue to process until the pesto is mostly smooth, with a slight texture from the walnuts. Taste and season generously with salt and freshly ground black pepper. If you desire a brighter flavor, you can also add a touch of fresh lemon juice or zest. Transfer the finished pesto to a separate bowl.
-
To make the crispy sage garnish, line a small plate with paper towels. In a small non-stick frying pan, heat a thin layer of extra virgin olive oil (approximately ¼ cup) over medium-high heat until it shimmers and is hot. Carefully fry the fresh sage leaves in small batches, as they cook very quickly – it should only take a few seconds per batch. They will become crisp and vibrant. Using a slotted spoon, transfer the fried sage leaves to the paper towel-lined plate to drain, and lightly season them with salt immediately. Set these aside for garnishing the finished dish.
-
As the squash finishes roasting, add the dried whole wheat pasta to the pot of boiling salted water. Cook the pasta according to package directions until it reaches a perfect al dente texture. Before draining, make sure to reserve roughly 1 cup (240 mL) of the starchy pasta cooking water. This starchy water is crucial for achieving a creamy sauce. Drain the cooked pasta well. Transfer the hot pasta back into the same pot, drizzle lightly with a touch of olive oil (to prevent sticking), and add the prepared walnut-sage pesto and the finely grated Parmigiano-Reggiano cheese. Toss everything together until the pasta is evenly coated in the rich, green sauce. If the sauce appears too thick or needs a smoother consistency, gradually add some of the reserved pasta water as needed. This amount of pesto is designed to generously coat all the pasta, and the starchy cooking water will help create an even creamier, beautifully distributed sauce.
-
Serve the pasta immediately in warm bowls, topped with the tender roasted Delicata squash pieces and the delightful crispy fried sage leaves. For an extra flourish and added flavor, sprinkle with more freshly grated Parmigiano-Reggiano cheese as desired. Enjoy this comforting and elegant fall meal!
Tips for Success:
- If you cannot find roasted walnut oil or prefer not to purchase it for this recipe, you can easily substitute it with good quality extra virgin olive oil. However, if you make this substitution, I highly recommend toasting the walnut halves before adding them to the pesto. Toasting them in a dry pan for a few minutes until fragrant will significantly enhance their nutty flavor and compensate for the distinctive taste that roasted walnut oil brings.
- Whenever I prepare pesto, I have a practical tip for optimal freshness and flexibility: I prefer to make the pesto without the cheese initially. This approach is ideal if you plan to prepare the pesto ahead of time, as it tends to keep better, or if you intend to freeze an extra batch. Simply add the freshly grated Parmigiano-Reggiano cheese at the very end, as you are tossing the warm pasta with the sauce. This ensures the cheese melts perfectly and integrates beautifully, delivering the best flavor and texture in your final dish.
Walnut-sage pesto inspired by Epicurious.