Pumpkin Spinach Walnut Spaghetti

This pumpkin, spinach and walnut spaghetti is the perfect midweek supper that comes together quickly using pantry staples and seasonal vegetables. The caramelized butternut squash adds a natural sweetness that beautifully complements the slight heat from chilli flakes, the earthiness of spinach, and the crunch of walnuts. It’s a wholesome, glutenfree dish that always feels like a cozy, satisfying bowl of comfort.

I first made this recipe during a busy week when I wanted something quick but nourishing and now it’s a goto whenever I have roasted pumpkin or butternut squash ready in the fridge

Ingredients

• Spaghetti: 200 grams spaghetti or glutenfree spaghetti if needed quality pasta cooks evenly and holds sauce well
• Extra virgin olive oil: 45 milliliters plus more for roasting using good olive oil really enhances the flavor
• Garlic: 2 to 3 cloves finely diced fresh garlic gives the dish its aromatic base
• Butternut squash or pumpkin: 450 grams cubed choose firm dense flesh that caramelizes nicely when roasted
• Spinach: 100 grams fresh adds a fresh green brightness and nutrition
• Chilli flakes: Half to one teaspoon adjust to your preferred spice level
• Lemon: Half a lemon zest and juice brightens up the savory flavors with a citrus note
• Salt and pepper: To taste to balance and enhance all ingredients
• Walnuts: 30 grams finely chopped for texture contrast and nutty flavor, pick fresh crunchy walnuts

Instructions

Sauté the Garlic and Chilli:

Heat 2 tablespoons of olive oil in a frying pan over low to medium heat. Add finely diced garlic and stir frequently for 3 to 4 minutes until fragrant but not browned. Add chilli flakes and continue cooking for another minute or two stirring often to avoid burning. This slow cooking brings out the flavor of garlic and chilli without bitterness.

Roast the Butternut Squash:

Preheat your oven to 220 degrees Celsius or 430 degrees Fahrenheit. Toss cubed butternut squash in 1 tablespoon of olive oil and sprinkle with salt. Spread on a baking tray and roast for about 25 to 30 minutes, stirring halfway, until the squash is soft and caramelized at the edges. Roasting develops its natural sweetness and soft texture.

Cook the Spaghetti:

Boil spaghetti in salted water according to package instructions but cook it for one minute less than usual so it remains slightly firm. Drain the pasta and save some cooking water if needed to loosen the sauce later.

Mash the Roasted Squash:

Take half of the roasted butternut squash and mash it using a fork or potato masher. For a smoother texture, you can blend it briefly in a food processor or blender. Mix the mashed squash back in with the remaining whole cubes.

Combine Pasta and Greens:

Add the cooked spaghetti and washed fresh spinach to the pan with garlic chilli and mashed squash. Toss well over medium heat so the spinach wilts and all ingredients integrate. Taste and season with pepper lemon juice salt and extra chilli if desired. You may also add more olive oil for richness but this is optional.

Serve and Garnish:

Serve the pasta immediately topped with chopped walnuts and lemon zest. The walnuts provide a crunchy nutty finish and the lemon zest adds bright aromatic lift.

The ingredient I love most in this dish is the butternut squash because its caramelized sweetness balances the spice and rich olive oil perfectly. A memorable moment was when I served this to friends on a chilly autumn evening and we all agreed it felt like a warm hug in a bowl. It’s the kind of recipe that turns simple pantry ingredients into something special.

Storage Tips

Store leftover pasta in an airtight container in the fridge and consume within two days for best freshness. Reheat gently in a pan adding a splash of water or olive oil to loosen the sauce as it tends to thicken in the fridge.

Ingredient Substitutions

You can swap walnuts for toasted pine nuts or almonds for a different crunch. Spinach can be replaced with kale or Swiss chard but adjust cooking times to ensure greens are tender. Instead of lemon juice use a splash of white wine vinegar for acidity.

Serving Suggestions

Serve this pasta with a simple green salad or roasted root vegetables to keep the meal balanced. A sprinkle of grated parmesan or Pecorino Romano cheese can also add richness for those not avoiding dairy.

This simple pumpkin spinach and walnut spaghetti is now a favorite in my weeknight rotation and captures the cozy flavors of autumn. Give it a try and see how comforting this vibrant combination can be on a busy day.

FAQs About This Recipe

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly as it has a similar texture and sweetness, making the dish just as delicious.

→ Is this dish gluten-free?

Absolutely, just use gluten-free spaghetti to keep the dish suitable for gluten-intolerant diets.

→ How spicy is this spaghetti?

The chilli flakes add a gentle heat, which can be adjusted to suit your preference by increasing or reducing the amount used.

→ Can I prepare the pumpkin ahead of time?

Roasting the pumpkin in advance saves time and helps the flavors develop nicely when combined with the other ingredients.

→ What type of walnuts is best for topping?

Fresh, finely chopped walnuts add a pleasant crunch and mild bitterness that complements the sweet and savory elements well.

→ Is olive oil important in this dish?

Extra virgin olive oil provides richness and helps meld the flavors of garlic, chilli, and pumpkin for a smooth finish.