Pasta with Butternut Squash, Black Olives and Pine Nuts

Pasta with an odd combination of ingredients


  • 2 butternut squashes – peeled & cubed
  • 4 Tbsp olive oil (divided)
  • kosher salt & fresh ground pepper
  • 2 cups oil cured black olives
  • 2 12 oz. boxes of bow tie pasta
  • 4 oz. pine nuts
  • 3 cloves garlic, minced or crushed through a garlic press
  • 2 Tbsp unsalted butter
  • 1/4 cup chopped fresh basil & sage


  1. First we’ll roast the squash. Preheat the oven to 425°F. Toss the cubed squash with 2 tablespoons olive oil, salt & pepper. Spread in a single layer on a baking sheet. Roast for 30 minutes or until a fork easily pierces the squash. This step can be done hours in advance if you wish. Just bring the squash back to room temperature before adding it to the pasta.
  2. Bring 8 quarts of water to a boil. While waiting for the water to boil you can pit the olives. No one wants to bite into a pit; it will ruin your day.
  3. Salt the water with maybe an 1/8 cup of kosher salt. Add the pasta to the water and cook per the package (it was 9 minutes for me).
  4. In a small skillet dry toast the pine nuts over medium low heat. Keep the skillet moving to prevent burning. Transfer the nuts to a bowl.
  5. In the same skillet heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter until the butter melts. Add garlic and cook slowly to infuse the garlic flavor into the oil mixture.
  6. When the pasta is cooked through drain it and return it to the pot. Add in the squash, olives, pine nuts, garlic oil & fresh herbs. Stir to combine. Transfer to a large bowl and serve.

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