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Ricetta Pennette with Butternut Squash Purée and Sorrento Walnuts

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This easy and delicious recipe by Neapolitan chef Inghemarck Guida highlights the unique taste of Sorrento walnuts.

Of course, if you can't get Sorrento walnuts, this dish will work with 'regular' walnuts--just make sure they are still fresh and flavorful.

The original recipe calls for 'zucca' which is Italian for pumpkin. But Italian pumpkins are quite different in flavor and texture from American ones, so it is best to use another winter squash—butternut squash is the most common—or even baby yams, which are very close in flavor to the Italian zucca. Small, sweet pie pumpkins also work quite well.

You can visit Chef Guida's CES profile at:

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4 Porzioni
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Cost per serving $1.46 vedi dettagli


  1. Peel and core a butternut squash, pie pumpkin or other winter squash. Cut the pulp into small cubes.
  2. Sauté the garlic and a hot red pepper in the olive oil. When the garlic is just starting to brown, remove it and the pepper, then add the squash. Sauté for a few minutes, then add a bit of water (say, a shot glassful) and cover. Simmer gently until the squash is completely tender. Purée in a blender or food processor.
  3. Meanwhile, start the pasta to cook in well-salted, boiling water.
  4. Then take a skillet large enough to hold the pasta and the other ingredients and sauté the walnuts in the butter for a few minutes to bring out their flavor.
  5. While the pasta is very al dente, transfer it, along with the squash purée, to the skillet with the walnuts. Mix well and let the mixture simmer together for a minute or two to let the flavors meld.
  6. At the last, add the cheese, stir once, and serve, garnished with the sage leaves cut into thin strips.


Nutrition Facts

Amount Per Serving %DV
Serving Size 207g
Recipe makes 4 servings
Calories 677  
Calories from Fat 253 37%
Total Fat 28.85g 36%
Saturated Fat 11.75g 47%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 387mg 16%
Potassium 475mg 14%
Total Carbs 83.07g 22%
Dietary Fiber 4.5g 15%
Sugars 4.25g 3%
Protein 21.51g 34%
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  • Smokinhotchef
    I love the rustic ingredient call, this recipe is an example of making magic, using good techniques with simple, sustainable foods. This is a dish I'm my family and I would enjoy! Thanks for Sharing.

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