Healthy Butternut Squash Rotini

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6 people
Calories 505 kcal
Author Our Jewish Kitchen


  • 12 ounces multigrain rotini
  • 4 cups butternut squash peeled and diced
  • 1 cup almonds sliced
  • 2 cloves garlic
  • 2 cups fresh basil leaves
  • 1 teaspoon lemon peel fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese grated; optional


  1. Heat a large pot of water to boiling over high heat.  Add rotini and butternut squash and cook for 8-10 minutes.

  2. In a food processor or blender, chop onions and garlic.  Add basil, lemon peel, salt and black pepper.  Process until  all ingredients are finely chopped but not pureed.

  3. Remove 2/3 cup cooking water from the pasta/butternut squash before draining . Set aside.

  4. Add olive oil and pasta water to the processor in a narrow stream.

  5. Add parmesan if using, and mix into pesto.,

  6. Drain pasta and squash.  In a large serving dish, toss with pesto sauce.

  7. Garnish with basil and additional parmesan if you like.

Recipe Notes

This recipe adapted from Good Housekeeping magazine.

Nutrition Facts
Healthy Butternut Squash Rotini
Amount Per Serving
Calories 505 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 529mg 22%
Potassium 654mg 19%
Total Carbohydrates 59g 20%
Dietary Fiber 6g 24%
Sugars 4g
Protein 16g 32%
Vitamin A 208.2%
Vitamin C 26.4%
Calcium 23.4%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.