The Ultimate Fall Comfort Food: Butternut Squash Spaghetti recipe
Squash is one of my all time favorite vegetables. Wait, I think squash is technically a fruit BUT calling it a vegetable makes me feel better. Or something like that. I won't lie- I haven't met a squash I didn't like- acorn, Italian, zucchini, calabacita- summer, winter- I don't care. It's all delicious to me! I like it roasted, blended, fried, in a soup- or in as featured today, over pasta.
This recipe for Butternut Squash Spaghetti Recipe will have you feeling that comfort deep in your soul and your taste buds will be ridiculously happy.
The buttery flavors of the butternut squash makes for a savory and delectable sauce that pairs perfectly with spaghetti (or really, any pasta sauce!)
Recipe:
Printable Version
Ingredients:
3 Tablespoon olive oil
1 1/2 cups butternut squash
1 small yellow onion, chopped
2-3 Tablespoons garlic, minced or chopped
2 sprigs thyme
2 sprigs rosemary
1 cup broth (chicken or vegetable)
Handful uncooked spaghetti or pasta
Salt and pepper, to taste
Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the butternut squash out of the skin and place in a large bowl.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the garlic, onion and herbs.
Saute until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil.
Meanwhile, cook the spaghetti according to package directions.
Use an immersion blender to puree the butternut squash mixture.
Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.
Directions:
Preheat oven to 350F
Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the butternut squash out of the skin and place in a large bowl.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the garlic, onion and herbs.
Saute until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil.
Meanwhile, cook the spaghetti according to package directions.
Use an immersion blender to puree the butternut squash mixture.
Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.
Serve hot.
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What is your favorite squash recipe?
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