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    Home » Pasta

    Kabocha Squash Pasta

    Published: Sep 27, 2022 · by Nico

    Jump to Recipe

    Here's a creamy-dreamy weeknight-friendly kabocha squash pasta made from a few tasty and simple ingredients.

    This vegetarian pasta is a vibrant and comforting meal and a brilliant way to camouflage veggies in your pasta sauce too!

    kabocha squash pasta with fork
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • More winter squash recipes
    • More pasta recipes
    • Recipe

    Check out our best pasta recipe collection!

    Oven roasted Kabocha squash meets fresh ricotta (or soy ricotta), parmesan cheese (or dairy-free parmesan), and thyme leaves melding into a creamy sauce that is perfect for tossing with your favorite pasta.

    This one is a simple yet fulfilling kabocha squash pasta dish you can make with a few simple ingredients.

    If you don't have Kabocha, you can easily replace it with another type of winter squash, such as butternut squash or delicata squash.

    You can expect familiar flavors and a rich and creamy texture that make this pasta dish irresistible.

    Ingredients

    Ingredients for winter squash pasta

    Kabocha squash

    With its meaty orange flesh, kabocha squash is perfect to be turned into a creamy sauce.

    You can substitute butternut squash, acorn squash, delicata squash, and most varieties of winter squash for kabocha squash.

    Parmesan cheese

    Grated parmesan cheese balances the sweetness of the squash and adds umami and taste.

    You can substitute a dairy-free parmesan alternative for parmesan.

    Ricotta cheese

    Ricotta adds creaminess and softens the flavor of the squash. You can substitute our soy ricotta or heavy cream (or dairy-free heavy cream) for regular fresh ricotta.

    Spaghetti

    We use bronze cut spaghetti. However, you can use any other pasta shape. We recommend tagliatelle, farfalle, rigatoni, and linguine and including gluten-free pasta.

    Fresh thyme

    Fresh thyme leaves are our herb of choice for this recipe. Their delicate aroma melds well with the Kabocha and ricotta. You can replace thyme with fresh parsley or basil.

    Pistachio nuts

    Pistachio nuts are optional. Their flavor matches well that of the other ingredients in this kabocha squash pasta recipe; they add color and a nice crunch.

    You can substitute walnuts, almonds, cashews, and hazelnuts for pistachios.

    Salt and pepper

    We use sea salt or kosher salt and freshly ground black pepper.

    Extra virgin olive oil

    Extra virgin olive oil helps us cook the squash in the oven.

    kabocha pasta in a bowl with pistachio nuts

    Instructions

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Cut the squash in half and scoop out its seeds.

    Put it cut side down on a cutting board, then cut off the peel with a sharp knife.

    Winter squash cutting off skin

    Chop into chunks roughly the same size, transfer to the baking sheet and toss with olive oil, and salt.

    Roast for 30 minutes until fork tender and slightly charred.

    roasted kabocha squash cubes

    Transfer roasted kabocha squash to a food processor (or blender) and add the ricotta cheese, parmesan cheese, salt, pepper, and water.

    food processor with ingredients for sauce

    Blend until you have a smooth and creamy sauce, then transfer it to a large skillet.

    You should get consistency between a squash puree and a soup.

    kabocha pasta sauce in a skillet

    Boil the pasta al dente as per package instructions in a large pot with plenty of salted boiling water.

    Reserve one cup of pasta water, drain the pasta and add it to the pan with the sauce.

    Stir and toss on in the squash mixture on medium heat for a minute, adding ½ to 1 cup of the reserved pasta water.

    spaghetti and kabocha sauce mixed well

    Transfer kabocha squash pasta onto a serving plate and sprinkle with pistachio nuts, thyme leaves, and freshly ground black pepper.

    kabocha pasta with fork

    Serving suggestions

    Serve this creamy kabocha squash pasta as an easy weeknight dinner with a quick green side dish such as:

    • Simple side salad: fresh greens ready in 10 minutes!
    • Roasted Brussels sprouts with a finger-licking good mustard dressing
    • Cauliflower lentil salad with fresh herbs and cumin dressing
    • Chickpea salad: no cooking is required for this crisp and wholesome salad
    • simple side salad
      Side Salad
    • Roasted sprouts with lemon and dressing
      Roasted Brussels Sprouts
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea salad
      Chickpea Salad

    Serve for special occasions, such as winter holidays and Thanksgiving celebrations. Make it a menu by pairing it with these indulgent sides and desserts:

    • Shaved Brussels sprouts salad
    • Red cabbage slaw with candied walnuts
    • Creamy cauliflower salad
    • Slow-baked confit tomatoes

    Pair it with a fall dessert made with seasonal fruits, such as:

    • Baked pears with walnuts and cinnamon
    • 7-ingredient apple cake no egg is needed for this quick prep cake!
    • Easy pear cake with soft and moist crumb and pear topping
    • No egg apple fritters served with our 5-ingredient custard
    • baked pears
      Baked Pears
    • pear cake with pear slices of top
      Pear Cake
    • vegan apple cake
      Vegan Apple Cake
    • apple fritter covered in custard
      Vegan Apple Fritters

    Variations

    Butternut squash pasta

    butternut squash pasta

    You can make a similar pasta dish substituting butternut squash for the kabocha squash.

    Check out our butternut squash pasta recipe.

    Storage

    It's best if you eat kabocha squash pasta straight after you make it. The sauce thickens up quickly, and if you have leftovers, you'll need to add quite a bit more water to make it creamy again.

    Store leftovers in an airtight container in the fridge for up to 24-36 hours.

    More winter squash recipes

    If you love cooking with winter squash, get some fresh inspiration from these weeknight-friendly dishes:

    • Roasted butternut squash: the quickest way to enjoy tender wedges of butternut squash
    • Risotto with butternut squash authentic Italian flavors in a creamy, dreamy risotto dish
    • Creamy kabocha squash soup: easy-to-find ingredients in a vibrant soup
    • Easy roasted kabocha squash, no peeling needed for this healthy vegetable side!
    • Roasted butternut squash and fork
      Roasted Butternut Squash
    • kabocha soup in a bowl with spoon
      Kabocha Squash Soup
    • Roasted kabocha squash on a white plate
      Roasted Kabocha Squash
    • butternut squash risotto
      Butternut Squash Risotto

    More pasta recipes

    For more 30-minute pasta ideas, take a peek at these family-friendly pasta favorites:

    • Easy mushroom pasta with flavor-packed vegetables and tagliatelle
    • 20-minute broccoli pasta with a quick technique to make a super creamy sauce
    • Cheesy cauliflower spaghetti with roasted cauliflower, pine nuts, and parmesan cheese
    • Pasta Pomodoro (tomato and basil pasta): a quick and simple 20-minute meal
    • Garlic and oil pasta with authentic Italian flavor and plenty of parsley
    • Red pepper pasta made with a quick and no-fuss vegetable sauce
    • Chickpea pasta salad: a handy and tasty pasta salad for meal-prepping
    • Eggplant pasta (pasta alla norma) traditional Italian flavors with plenty of vegetables
    • broccoli pasta with fork
      Broccoli Pasta
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower pasta
      Cauliflower Pasta
    • chickpea pasta salad
      Chickpea Pasta Salad
    • pasta alla norma or eggplant pasta
      Pasta alla Norma (Eggplant Pasta)
    • roasted red pepper pasta
      Roasted Red Pepper Pasta
    • spaghetti pomodoro or tomato basil pasta
      Spaghetti Pomodoro
    • garlic and oil pasta aglio olio
      Garlic and Oil Pasta (Spaghetti Aglio e Olio)

    Recipe

    kabocha squash pasta

    Kabocha Squash Pasta

    Author: Nico
    Here's a creamy-dreamy weeknight-friendly kabocha squash pasta made from a few tasty and simple ingredients.
    This vegetarian pasta is a vibrant and comforting meal and a brilliant way to camouflage veggies in your pasta sauce too!
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American Italian
    Servings 4 people
    Calories 575 kcal

    Equipment

    • Food processor or blender

    Ingredients
     
     

    • ¾ pound pasta we use spaghetti

    FOR ROASTED KABOCHA

    • ¾ pound kabocha squash peeled and chopped
    • 1 tablespoon extra virgin olive oil
    • ¼ teaspoon salt

    FOR THE SAUCE

    • ⅔ cup ricotta cheese or our soy ricotta*
    • 1 cup parmesan cheese or dairy-free parmesan**
    • 1 cup water
    • 2 twists black pepper
    • ¼ teaspoon salt or more to taste
    • 3 sprigs thyme leaves
    • 2 tablespoons pistachio nuts

    Instructions
     

    • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
      Cut the squash in half and scoop out its seeds.
      Put it cut side down on a cutting board, then cut off the peel with a sharp knife.
      peeling kabocha squash
    • Chop into chunks roughly the same size, transfer to the baking sheet and toss with olive oil and salt.
      Roast for 30 minutes until fork tender and slightly charred.
      roasted kabocha squash cubes
    • Transfer roasted kabocha squash to a food processor and add the ricotta cheese, parmesan cheese, salt, pepper, and water.
      food processor with ingredients for sauce
    • Blend until you have a smooth and creamy sauce, then transfer it to a large skillet.
      You should get consistency between a squash puree and a soup.
      kabocha pasta sauce in a skillet
    • Boil the pasta al dente in a large pot with plenty of salted boiling water.
      Reserve one cup of pasta water, drain the pasta and add it to the pan with the sauce.
      Toss on medium heat for a minute, adding ½ to 1 cup of the reserved pasta water.
      spaghetti and kabocha sauce mixed well
    • Transfer kabocha squash pasta onto a serving plate and sprinkle with pistachio nuts, thyme leaves, and freshly ground black pepper.
      kabocha pasta with fork

    Video Recipe

    Kabocha Squash is perfect with pasta!

    Notes

    Nutrition information is an estimate for one portion of kabocha squash pasta out of four.
    *Check out our soy ricotta recipe.
    **Check out our dairy-free parmesan recipe.

    Nutritional Values

    Nutrition Facts
    Kabocha Squash Pasta
    Amount Per Serving
    Calories 575 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 8g50%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Cholesterol 43mg14%
    Potassium 626mg18%
    Carbohydrates 77g26%
    Dietary Fiber 5g21%
    Sugar 5g6%
    Protein 25g50%
    Vitamin A 1615IU32%
    Vitamin B6 0.4mg20%
    Vitamin C 12mg15%
    Vitamin E 1mg7%
    Vitamin K 5µg5%
    Calcium 359mg36%
    Folate 44µg11%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 77mg19%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this fall-friendly pasta dish, you might also enjoy:

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

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