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Home » All Recipes » Easy Midweek Meal Ideas » Stilton, Squash and Walnut Pasta

All Recipes Christmas Easy Midweek Meal Ideas Main Courses Vegetarian & Vegan

Stilton, Squash and Walnut Pasta

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Want a really simple, but delicious-tasting vegetarian pasta dish that’s great for using up any leftover stilton or walnuts you might have lurking about at Christmas time? Why not try my Stilton, Squash and Walnut Pasta?

Stilton, Squash and Walnut Pasta

 

What to do with leftover stilton?

There’s something about that run-up to Christmas that sends normally sane shoppers a little bit crazy, isn’t there? I don’t know about you, but I always go a little bonkers and add things to my shopping basket that I would never normally buy… or things in much bigger quantities that I actually need. I blame the supermarkets… they just make everything so tempting!

For many people stilton is one of those things… those pesky supermarkets make you feel like you definitely need an enormous quantity of it to see you through the Christmas period… and that’s how so many people end up with erm… rather a lot of stilton lurking about in their fridge for days (and often weeks!) after Christmas is done and dusted…

If you are nodding along, then this recipe is for you! It’s the perfect way to use up leftover stilton… and also leftover walnuts (another feature of the pre-Christmas shopping madness!)… and leftover cream for that matter!

Overhead shot of Stilton, Squash and Walnut Pasta

 

Stilton, Squash and Walnut Pasta

This Stilton, Squash and Walnut Pasta is actually one of my favourite pasta dishes – and not just at Christmas time! It’s just such a wonderful combination of sweet, caramelised butternut squash, earthy walnuts and tangy blue cheese.

And it’s so simple to make! Simply roast the butternut squash – adding the walnuts to the tray for the last 5 minutes – then cook the pasta and make an easy peasy sauce out of cream and stilton. It’s ready in just 30 minutes.

Roasted Butternut Squash and Walnuts on an oven tray

 

Make it your own

This easy pasta recipe is very adaptable. You could use it to finish up all sorts of odds and ends. For example, you could…

  • use any other cheese in place of the stilton
  • use any other type of nut in place of the walnuts
  • add a couple of large handfuls of spinach in place of the butternut squash
  • use another roasted vegetable as well as or in place of the butternut squash
  • use any type of pasta you like: penne and fusilli both work well

Overhead shot of Stilton, Squash and Walnut Pasta next to a pan of the same pasta dish and an oven tray with the butternut squash and walnuts

 

Find the idea of cutting up a butternut squash a bit daunting?

If you find the idea of cutting up a butternut squash a bit daunting, the supermarkets stock ready chopped butternut squash, so you don’t have to do that bit!

Stilton, Squash and Walnut Pasta in a pan

 

If you like this recipe…

…you might also like:

  • Gargano Pasta with Spinach and Blue Cheese Sauce
  • Roasted Pear, Stilton and Walnut Salad
  • Pan Fried Sprouts with Walnuts, Honey and Stilton
  • 7 Easy Peasy Things To Do With Your Boxing Day Leftovers

 

Stilton, Squash and Walnut Pasta
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5 from 1 vote

Stilton, Squash and Walnut pasta

Want a really simple, but delicious-tasting vegetarian pasta dish that’s great for using up any leftover stilton or walnuts you might have lurking about at Christmas time? Why not try my Stilton, Squash and Walnut Pasta?
Prevent your screen from going dark
Course Main Course
Cuisine British, Fusion, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 863kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 500 g butternut squash chopped into 1cm / ½inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 100 g walnuts
  • 300 g linguine (or any pasta shape you like!)
  • 50 g stilton crumbled
  • 300 g cream (ideally double/heavy cream, but single cream will still work)

Instructions

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Cut the butternut squash into cubes and spread over a baking tray. Drizzle the cubes of butternut squash with olive oil and turn them in the oil. Sprinkle with some salt and pepper and roast in your preheated oven for 20 minutes.
  • While the butternut squash is roasting, cook the pasta according to the packet instructions or your own preferences.
  • After the butternut squash has been roasting for 15 minutes, add your walnuts to the roasting tray and roast for 5 more minutes.
  • Meanwhile put the cream plus the crumbled stilton into a pan and gently heat and stir until the stilton has melted and the sauce has thickened slightly.
  • When the pasta is cooked, drain and tip into the sauce with a small splash of the pasta cooking water. Stir to combine.
  • Add half the butternut squash and half the walnuts to the pasta and sauce and stir very gently to combine.
  • Divide the pasta between the plates or bowls and use the remaining butternut squash and walnuts to decorate.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Stilton, Squash and Walnut pasta
Amount Per Serving
Calories 863 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 22g138%
Cholesterol 112mg37%
Sodium 213mg9%
Potassium 806mg23%
Carbohydrates 76g25%
Fiber 7g29%
Sugar 6g7%
Protein 19g38%
Vitamin A 14485IU290%
Vitamin C 27mg33%
Calcium 215mg22%
Iron 3mg17%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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Linkies

I am linking this up to Cook Blog Share.

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4 Comments

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Comments

  1. Hayley @ Snap Happy Bakes says

    2nd January 2016 at 1:07 pm

    Sounds delicious! A perfect post Christmas meal! Thanks for linking to #CookBlogShare. Hijacked By Twins will be hosting the next link up on Tuesday 5th Jan

    Reply
    • Eb Gargano says

      2nd January 2016 at 9:49 pm

      Thanks Hayley – judging by the quantity of stilton still left in my fridge, I think I need to make this one again soon! Thanks for letting me know about the next link up 🙂

      Reply
  2. Choclette says

    11th December 2020 at 1:52 pm

    That sounds so very delicious. I tend to go for Cornish Blue rather than Stilton and I never have any of that leftover. It’s too precious. But I’m tempted to go and but some Stilton now, just so I can make this.

    Reply
    • Eb Gargano says

      14th December 2020 at 10:35 am

      Aw, thanks Choclette! I love it when my recipes have that effect 😀

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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