Best Spaghetti With Roasted Butternut Squash Recipes

Spaghetti With Roasted Butternut Squash image

Provided by TasteTester

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

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 Pasta Recipe by Tasty image

Provided by Spencer Kombol

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

1 butternut squash, peeled and cubed
½ white onion, chopped roughly
olive oil, to taste
salt, to taste
pepper, to taste
nutmeg, to taste
1 cup vegetable broth
1 cup almond milk
2 cloves garlic, minced
1 teaspoon red pepper flakes, optional
1 teaspoon dried sage
1 head broccoli, steamed
8 oz whole wheat pasta, cooked
grated parmesan cheese, to serve

Steps:

Preheat oven to 400°F (200°C).
Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
Roast for 25-30 minutes, or until tender.
Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
Add cooked pasta and steamed broccoli and stir to combine.
Top with Parmesan, and serve.
Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams

Spaghetti Tossed with Butternut Squash and Sage Butter image

Provided by Marcela Valladolid

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 medium butternut squash, peeled and seeds removed, cut into 1/2-inch cubes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 pound spaghetti
8 tablespoons (1 stick) unsalted butter
6 cloves garlic, sliced thinly
1 cup loosely packed fresh sage, chopped
1/2 cup hazelnuts, toasted and chopped
Grated Parmesan, for serving

Steps:

Preheat the oven to 400 degrees F.
Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.

Butternut-Squash Pasta Sauce image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Steps:

Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.