Spaghetti Tossed With Butternut Squash And Sage Butter Recipes

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SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER RECIPE - (4.4/5)



Spaghetti tossed with Butternut Squash and Sage Butter Recipe - (4.4/5) image

Provided by á-177220

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.

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

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

SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER



Spaghetti Tossed with Butternut Squash and Sage Butter image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 783

BUTTERED SPAGHETTI SQUASH



Buttered Spaghetti Squash image

My Husband loves Spaghetti Squash. Some times I serve it with Pasta sauce. He likes it with just butter.Enjoy

Provided by Barb G.

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 3

1 spaghetti squash
2 tablespoons butter
1/2 cup chopped fresh parsley (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, Add 1/2 inch of water to the dish and cover it with foil.
  • Bake the squash 45 minutes or until it is slightly soft when pressed.
  • Scrape the stringy flesh with a fork and put into a bowl. Then toss the squash shreds with the butter, salt and pepper to taste.
  • Stir in parsley if desired.

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