Jamie Oliver Winter Squash Pasta Recipe

There’s something about this dish that just feels like a hug on a cold Tuesday. I first made this squash pasta in a bit of a panic — no meat in the fridge, a squash lingering on the windowsill like it had been waiting for this very moment. Tossed it in the pan with chickpeas, sage, and a bit of cheeky Parmesan, and oh my word — it became a winter regular from that night on.

What I love most is that it’s both comforting and lively. It’s creamy from the blitzed squash and chickpeas, with little pops of chilli and fennel that hit the back of your throat just right. The bonus salad on the side is so fresh, too — like a splash of colour next to all that golden pasta. It’s the kind of dinner you accidentally make for four but somehow all of it vanishes.

Why You’ll Love It

• It turns basic pantry staples into something you’d swear came from a cosy trattoria
• Squash and chickpeas blend into a velvety sauce — no cream needed
• The whole thing’s vegetarian but feels really satisfying
• It’s perfect for batch cooking or next-day lunches (just add a splash of water to reheat)
• The herby crunch of sage and chilli adds just enough zing to balance the richness
• And that fresh salad with feta? Honestly, it’s not just a side — it’s part of the moment

Ingredients

For the pasta:

• 1 organic vegetable stock cube
• 1 butternut squash (neck end only), roughly chopped — don’t bother peeling it
• 1 onion, peeled
• 1 tsp fennel seeds
• 1 small dried red chilli
• ½ bunch fresh sage
• 1 x 400g tin of chickpeas (liquid and all)
• 320g dried penne
• 20g Parmesan cheese, plus extra to serve
• ½ bunch fresh flat-leaf parsley

For the salad:

• 3 ripe tomatoes
• ½ a cucumber
• 4 spring onions, trimmed
• 2 little cos lettuces
• ½ bunch fresh mint (top leafy half only)
• 1 ripe avocado
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 20g feta cheese

How to Make It

Blitz the squash mix:

In a food processor, whizz together the squash, onion, fennel seeds, dried chilli, and sage leaves until chopped small and rustic.

Simmer your sauce:

Transfer the blitzed mix to a large casserole pan over medium heat. Add the chickpeas (including the liquid) and 500ml of hot veg stock. Stir, pop a lid on, and let it bubble gently. Give it a stir every now and then so nothing catches.

Get that pasta going:

In a big pan, bring salted water to a boil. Drop in your penne and cook till just al dente — you want a bit of bite left since it’ll finish in the sauce.

Toss together the salad:

On a chopping board, roughly chop the tomatoes, cucumber, spring onions, lettuce, and mint. Scoop in the avocado with your hands (yes, it’s messy but lovely), then drizzle over the olive oil and balsamic. Season well and crumble over the feta. Toss it all and leave it to sit.

Blend that silky sauce:

Once your squash is nice and soft, blitz it right in the pan with a stick blender until it’s smooth. Stir in the Parmesan and season to taste.

Mix it up and serve:

Drain the pasta and toss it into the sauce. Let it soak up the goodness for a minute. Stir through chopped parsley and grate a bit more Parmesan on top just before serving.

Common Mistakes and How to Dodge Them

Why is my sauce too thick or gloopy?
You might’ve cooked the chickpeas down a little too long — just loosen it with a splash of the pasta water or more hot stock.

Can I skip the blender?
Well, you can, but the smooth sauce is kind of the magic here. If you don’t have a stick blender, try mashing it with a fork or potato masher — it’ll be chunkier but still lovely.

Help! My salad is soggy.
Don’t overdress it early. Toss it with oil and vinegar right before serving or the lettuce gets wilty fast.

Do I have to use fennel seeds?
Nope! But they do give it a subtle aniseed kick that pairs beautifully with the squash. You could swap for thyme or a pinch of nutmeg.

Storage and Reheating

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Add a splash of water or stock when reheating on the stove or in the microwave to bring the sauce back to life. You can freeze the sauce (before mixing in the pasta) for up to 2 months — just defrost overnight in the fridge and reheat gently.

Frequently Asked Questions

Can I make this vegan?
Yep — just skip the Parmesan and feta or use plant-based versions. The sauce is still rich and velvety without cheese.

What pasta works best here?
Short shapes like penne, rigatoni or fusilli work great — they hold the sauce beautifully.

Can I use pre-chopped squash?
Of course. Anything that makes life easier, go for it. Just make sure it’s from the neck end, not the seed-heavy bottom.

Is this kid-friendly?
Totally! It’s creamy, mellow, and full of sneaky veg. Just go easy on the chilli if you’re serving little ones.

Nutrition Facts (Per Serving)

• Calories: 510
• Fat: 14g
• Carbs: 76g
• Protein: 16g
• Sodium: 410mg
• Sugar: 9g