There is something truly magical about the flavors of fall and winter coming together in a single, comforting dish. This Winter Harvest Pasta is just that kind of recipe — warm, inviting, and packed with the season’s best vegetables. It’s the perfect weeknight meal that feels special without being complicated.
I stumbled upon this recipe on one of those crisp autumn evenings when I wanted something nourishing but quick to prepare. I had a bag of butternut squash, some kale, and a few pantry staples, and I thought, why not toss them all into a creamy pasta? The result was so delicious and satisfying that it quickly became a regular in my dinner rotation. What I love most is how versatile it is — you can easily swap in whatever winter veggies you have on hand and still end up with a mouthwatering meal. Plus, it feels like a warm hug in a bowl every time.
Why You’ll Love This
First, the flavors in this pasta are a delightful mix of sweet roasted butternut squash, savory garlic, and earthy kale, all brought together in a luscious, creamy sauce. It balances freshness and richness so beautifully that every bite feels like a treat.
Second, the texture is just right. You get the softness of tender roasted veggies alongside al dente pasta, with a slight crunch from the kale. That mix keeps things interesting and satisfying without being heavy.
Third, it’s a super nourishing meal. Packed with fiber, vitamins A and C from the squash and kale, and plant-based nutrients, it’s both wholesome and comforting. This pasta fits perfectly into a balanced lifestyle and can even be made gluten-free with a simple pasta swap.
Lastly, it’s incredibly easy to make. The recipe is straightforward with simple steps and ingredients you can find at any grocery store in the colder months. Plus, it’s great for meal prep or feeding a family since it comes together quickly and holds up well as leftovers.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine Type(s): American, Comfort Food
Servings: 4
Estimated Cost: Moderate
Equipment Needed:
- Large pot for boiling pasta
- Baking sheet for roasting veggies
- Large skillet or sauté pan
- Mixing spoon
- Measuring cups and spoons
- Chef’s knife and cutting board
- Colander
Ingredients
- 12 ounces pasta (penne or rigatoni work well; gluten-free if preferred)
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 4 cups chopped kale, tough stems removed
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- Fresh parsley or thyme for garnish
Notes:
You can swap butternut squash for sweet potatoes or pumpkin if you prefer. Kale can be replaced with spinach or Swiss chard, but add those greens later as they cook faster. If using gluten-free pasta, follow package instructions for cooking times.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer and roast for about 25 minutes, flipping halfway through until tender and slightly caramelized. Roasting brings out the natural sweetness and deepens the flavor.
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta. This starchy water will help thin out the sauce if needed.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then add the chopped kale and cook, stirring often, until it wilts and turns bright green, about 3-4 minutes.
- Pour the vegetable broth into the skillet with the kale, stirring to combine. Let it simmer for 2-3 minutes to infuse flavor and soften the greens. Add the roasted butternut squash to the pan and gently stir everything together.
- Reduce heat to low and stir in the heavy cream, thyme, and red pepper flakes if using. Allow the sauce to heat through and slightly thicken, about 3-4 minutes. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the creamy sauce with veggies. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with fresh parsley or thyme sprinkled on top for a pop of color and freshness.
Nutrition Facts (per serving)
Calories: 420
Protein: 12g
Carbohydrates: 58g
Fiber: 8g
Fat: 12g
Sodium: 350mg
Vitamin A: 120% DV
Vitamin C: 35% DV
Calcium: 8% DV
Iron: 15% DV
Tips for Success
Make sure to roast the butternut squash in a single layer on the baking sheet. Crowding the pan can cause steaming instead of roasting, which will prevent that beautiful caramelization.
Don’t skip reserving some pasta water. It’s a simple trick that helps bring the sauce together and keeps it silky without adding extra cream or fat.
When cooking kale, remove the thick stems before chopping. The stems can be tough and take longer to soften, so this makes the texture more pleasant.
Use fresh herbs if you have them on hand. They brighten up the dish and add an extra layer of flavor that dried herbs can’t quite match.
Common Questions
Can I use other types of pasta?
Absolutely! Any short pasta like fusilli, farfalle, or rigatoni will work. If you want to keep it gluten-free, just choose your favorite gluten-free pasta and adjust cooking time as needed.
Is this recipe dairy-free?
You can easily make it dairy-free by swapping the heavy cream for canned coconut cream. It gives a lovely richness without altering the flavor too much.
How long will leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the sauce.
Can I prepare the vegetables ahead of time?
Yes, you can roast the squash and prep the kale a day in advance. Store them separately in the fridge and assemble the dish when ready to serve.
Variations and Substitutions
If you want to switch things up, try adding roasted mushrooms or caramelized onions for a deeper flavor. For a protein boost, toss in cooked chicken, sausage, or chickpeas.
For a lighter version, swap the heavy cream for Greek yogurt or use a cauliflower-based sauce. You can also add a sprinkle of toasted nuts like walnuts or pecans on top for a pleasant crunch.
Serving and Pairing Suggestions
This Winter Harvest Pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to balance the richness. A side of crusty bread or garlic bread is perfect for soaking up the creamy sauce.
For drinks, a glass of chilled white wine like Sauvignon Blanc or a light red such as Pinot Noir complements the earthy flavors nicely. If you prefer non-alcoholic, sparkling water with a slice of citrus is refreshing.
Winter Harvest Pasta
Ingredients
- 12 ounces pasta penne or rigatoni work well; gluten-free if preferred
- 1 medium butternut squash peeled and diced (about 3 cups)
- 3 tablespoons olive oil divided
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 4 cups chopped kale tough stems removed
- 1 cup vegetable broth
- ½ cup heavy cream or coconut cream for dairy-free option
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ¼ teaspoon red pepper flakes optional, for a subtle kick
- Fresh parsley or thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer and roast for about 25 minutes, flipping halfway through until tender and slightly caramelized. Roasting brings out the natural sweetness and deepens the flavor.
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta. This starchy water will help thin out the sauce if needed.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then add the chopped kale and cook, stirring often, until it wilts and turns bright green, about 3-4 minutes.
- Pour the vegetable broth into the skillet with the kale, stirring to combine. Let it simmer for 2-3 minutes to infuse flavor and soften the greens. Add the roasted butternut squash to the pan and gently stir everything together.
- Reduce heat to low and stir in the heavy cream, thyme, and red pepper flakes if using. Allow the sauce to heat through and slightly thicken, about 3-4 minutes. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the creamy sauce with veggies. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with fresh parsley or thyme sprinkled on top for a pop of color and freshness.
Notes
This pasta makes a cozy solo dinner but also shines when shared with friends or family on chilly evenings.
Thank you for sharing a little time with me in the kitchen. I hope this Winter Harvest Pasta brings warmth and joy to your table this season. It’s one of those dishes that feels like a comforting embrace after a long day, and I’m excited for you to try it. Whenever you do, come back and let me know how it turned out — I love hearing your kitchen stories! Until then, happy cooking and stay cozy.
