Best Roasted Butternut Squash Wilted Arugula Spaghetti Recipes

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA

Winter Pasta with Brown Butter, Squash, and Arugula image

This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!

Provided by stefychefy

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package linguine
½ cup unsalted butter
2 cloves garlic, minced
¼ cup pine nuts
4 cups arugula
1 cup freshly grated Parmesan cheese
¼ teaspoon ground black pepper
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH

Spaghetti With Roasted Butternut Squash image

Garlic takes on a mild and somewhat sweet flavor when roasted, and in this dish you roast the garlic and the butternut squash at the same time. It's a good way to use squashes that come into season in the fall.

Provided by TasteTester

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs butternut squash, peeled and cut into 1-inch pieces
1 whole head garlic, separated into cloves and peeled (cut large cloves in half)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
14 -16 ounces spaghetti
1 tablespoon salt
1/4 cup butter
3 slices bacon, crisp-cooked and crumbled
1/2 cup walnuts, chopped and toasted
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/3 cup pecorino cheese
sliced green onion

Steps:

Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti.
In a 15x10x1 inch baking pan (jelly roll size) toss together squash, peeled garlic cloves, oil and 1/4 teaspoon each of salt and black pepper. Evenly spread squash in pan. Bake 15-18 minutes or until squash is tender and lightly browned.
Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm.
In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently.
In a serving bowl toss spaghetti with about half of the browned butter. Toss squash, garlic, bacon, nuts and nutmeg with the remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.

Nutrition Facts : Calories 574.3, Fat 27.2, SaturatedFat 8.4, Cholesterol 28, Sodium 1420, Carbohydrate 72.3, Fiber 6.1, Sugar 4.9, Protein 13.7

ROASTED BUTTERNUT SQUASH& WILTED ARUGULA SPAGHETTI

Roasted Butternut Squash& Wilted Arugula Spaghetti image

Welcome the fall with Roasted Butternut Squash! The sage, maple, and squash really complement each other. I think this is a meal you will enjoy. My boys had seconds (and thirds).

Provided by Tiffany Bannworth

Categories Roasts

Time 1h30m

Number Of Ingredients 21

Ingredients

ROASTED SQUASH
1 whole butternut squash
olive oil for rubbing squash
brown sugar for rubbing squash
1 c water for pan
SAUCE
1/2 stick butter
water reserved from roasting pan
3/4 c milk or cream
1/4 c white wine
1/2 c maple syrup
cubed squash
handful of arugula
1 pinch cayenne
1 tsp sage (optional)
salt and pepper to taste
PASTA
2 box vegetable spaghetti
1 Tbsp oil
1 Tbsp salt
water for boiling

Steps:

1. Cut your butternut squash into quarters. (reserve seeds for next year's planting)
2. Rub with oil and place skin down in a square Pyrex baking dish. Sprinkle brown sugar and pour in the water to the bottom of pan.
3. Bake at 400 until squash is fork tender.
4. Reserve water for sauce. Allow squash to cool until easy to handle.
5. Cut off skin. Then cube into decent size cubes.
6. In a saucepan, place butter and squash. Cook until butter is melted on med high.
7. Add maple, wine, and reserved roasting water. Cook for an additional 5 minutes.
8. Lower heat to low medium and add milk and seasonings. Cover and stir occasionally for 10 to 15 minutes.
9. Take almost all of the liquid and half of the squash and arugula and puree in the food processor. Pour back into pan and mix well. Continue to cook on low while you prepare your pasta.
10. At this time, boil your pasta. When al dente, drain and optionally toss with olive oil and parmesan.