The First Bite
I first tasted this dish at a fall potluck. The smell alone made my mouth water. Creamy squash and spicy pepper flakes danced on my tongue. Ever wondered how to turn simple squash into something unforgettable? That meal inspired me to create my own version. Now I want to share it with you all.
A Kitchen Surprise
My first try was a bit messy. I almost burned the garlic and sage. Their amazing smell saved them just in time. This reminds me that cooking is always an adventure. Small mistakes often lead to the best discoveries. Home cooking connects us to real, good food.
Why It Works
This dish is a perfect mix of flavors and textures. You get sweet squash, crunchy nuts, and hearty noodles. The creamy sauce comes from the squash itself. Which flavor combo surprises you the most? Share your thoughts in the comments below. I love hearing from you.
A Simple History
This is a modern twist on classic pasta. It uses healthy, whole ingredients from the earth. It fits right into today’s plant-based cooking style. *Did you know pepitas are just pumpkin seeds?* They add a wonderful crunch. Would your family enjoy this cozy meal? Tell me what you think.
Ingredient Amount Note Butternut squash 2 lbs cubed Whole wheat spaghetti noodles 1 lb cooked al dente Olive oil 3 tbsp divided Garlic 3 cloves Sage leaves 3 tbsp Sea salt 1 tsp Ground cumin 1 tsp Baby spinach 12 oz Vegan Parmesan cheese 1/4 cup Red pepper flakes 1 tsp Pecans 1/2 cup Pepitas 1/2 cup Brown sugar 3 tbsp
How to Make Butternut Squash Spaghetti
Step 1
Start by cooking your spaghetti noodles. Follow the package directions for al dente. Drain and rinse them with cool water. Set the noodles aside for later.
Step 2
Preheat your oven to 350 degrees. Toss squash cubes with oil and spices. Spread them on a baking sheet. Roast until tender and sweet. (A hard-learned tip: do not crowd the pan. Your squash will steam, not roast!).
Step 3
Warm oil in a deep skillet. Gently toast the garlic and sage. This makes your kitchen smell amazing. Keep the heat low to avoid burning.
Step 4
Add your cooked noodles to the skillet. Stir everything together over medium heat. This coats the pasta in flavor. Now, add the spinach and most of the squash.
Step 5
Mash the reserved squash into a puree. Stir this creamy sauce into the pasta. It makes everything rich and saucy. Finish with a pat of vegan butter.
Step 6
Divide the pasta into bowls. Top with cheese, nuts, and pepper flakes. Serve it right away for the best taste. It is a perfect cozy meal. What is the best way to get creamy sauce without dairy? Share below!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Pasta
Three Tasty Twists on This Dish
Try these fun ideas to change things up. Each one gives a whole new flavor. Your family will love these creative spins.Protein Power: Add a can of white beans at the end. They make the meal more filling and hearty.
Sweet and Savory: Use maple syrup instead of brown sugar. It gives a deeper, richer sweetness.
Nut-Free Crunch: Swap the pecans for toasted breadcrumbs. You still get that wonderful crispy topping. Which twist will you try first? Vote for your favorite in the comments!
My Favorite Ways to Serve It
This pasta is a full meal by itself. But a good side makes it even better. I love it with simple garlic bread. A light green salad is also perfect. For drinks, try a crisp apple cider. It pairs so well with the squash. A pale ale also works for a hoppy contrast. Which would you choose tonight: cider or ale? Let me know!
Storing Your Leftovers
Let your squash spaghetti cool completely first. Store it in an airtight container. It will keep in the fridge for up to four days. You can also freeze it for two months. Thaw it in the fridge overnight before reheating.
Reheat single portions in the microwave. Use a damp paper towel to keep it moist. For larger amounts, use a skillet on the stove. Add a splash of water or olive oil. This helps bring back its saucy texture.
This dish is perfect for batch cooking. I always make a double batch on Sunday. It makes my week so much easier. What is your favorite meal to prep for the week?
Quick Fixes for Common Hiccups
Is your dish too dry? The puree is key for a saucy coat. If needed, stir in a little vegetable broth. This will loosen everything up beautifully. It brings all the flavors together.
Did your squash not get tender? Make sure your cubes are all the same size. Smaller, even pieces cook more evenly. Roast them until they are fork-tender. This matters for a smooth puree.
Finding the garlic burned? Always toast it on low heat. You just want it fragrant and golden. Burnt garlic will make the whole dish bitter. A little patience makes a big difference.
Your Questions, Answered
Can I make this gluten-free?
Yes! Use your favorite gluten-free pasta. Just cook it according to the package directions.
Can I prepare parts ahead of time?
Absolutely. Roast the squash a day or two before. Store it in your fridge until you need it.
What can I use instead of pecans?
Walnuts are a great swap. You could also use sunflower seeds for a nut-free option.
Can I double this recipe for a crowd?
You sure can. Use two baking sheets for the squash. This ensures it roasts instead of steaming.
Is the vegan Parmesan necessary?
It adds a nice salty, cheesy flavor. But you can leave it out if you prefer.
My Final Tip for You
This cozy dish is a fall favorite in my home. The sweet squash and savory sage are perfect together. It feels like a warm hug on a cool evening. I hope it becomes a staple for your family too.
Did you give this recipe a try? I would love to see your creation.
Share your photos and tag @AmeliaHartwell on Pinterest!
Happy cooking! —Amelia Hartwell.
Butternut Squash Spaghetti Recipe | Easy Pasta Dish
Description
A hearty and flavorful pasta dish featuring roasted butternut squash, fresh sage, and spinach, all tossed with whole wheat spaghetti.
Ingredients
Instructions
- Before you begin, cook your spaghetti noodles al dente then drain, rinse and set aside. Preheat oven to 350F/177C. Line a baking sheet with parchment paper or aluminum foil.
- Add cubed butternut squash to a large bowl.
- In a large bowl, toss cubed butternut squash with a little olive oil, sea salt, ground cumin and red pepper flakes.
- Spread butternut squash out in a single layer on a sheet pan. Roast for 20 minutes, or until edges begin to caramelize and the cubes are fork tender.
- In the meantime, drizzle some olive oil in a deep skillet and toast the garlic with the sage on low heat until it’s fragrant and wilted.
- Mix in the spaghetti noodles until ingredients are well-incorporated. Turn heat to medium and stir frequently.
- Add the roasted butternut squash (reserving about 1 cup for the puree) and spinach leaves and stir until spinach is wilted. Reduce heat back to low.
- Using an immersion blender or a fork, puree the reserved butternut squash and add it to the butternut noodles. Stir gently until ingredients are coated with sauce.
- If you want, add a cube of vegan butter, give it a quick stir and divide onto plates, topped with more red pepper flakes and vegan Parmesan cheese. Serve immediately with a side of vegan garlic bread.
Notes
- For a richer flavor, you can toast the pecans and pepitas with the brown sugar in a dry skillet until caramelized before using as a garnish.
