BUTTERNUT-SQUASH PASTA SAUCE
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
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.
SPAGHETTI WITH BUTTERNUT LEEK PARMESAN SAUCE
Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Add butternut squash and cook until soft.
- Remove squash with a slotted spoon and place in a blender, blend until smooth.
- Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
- Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
- Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
- Stir in parmesan cheese and sage and mix in pasta until well coated.
- Serve with additional parmesan cheese on the side.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 266 kcal, Carbohydrate 56 g, Protein 9.5 g, Fat 3.5 g, Cholesterol 5 mg, Sodium 97 mg, Fiber 9 g, Sugar 2 g
PANCETTA AND BUTTERNUT SQUASH PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
- Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
- Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
- Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
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 BUTTERNUT SQUASH AND PARMESAN SAUCE
This recipe was adapted from skinnytaste.com. The photo looked so good, I had to make it. I tweaked it a bit and I didn't have leeks, so I used onion instead. But If you have leeks, I would suggest that you use them (I will next time). It was one of the most delicious pasta dishes I have ever eaten. Hope you like it too.
Provided by Joanne
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
- Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
- Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
- Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
- Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
- Toss the drained pasta with the sauce. Mix well to combine.
- Top with extra Parmesan cheese if you like.
Nutrition Facts : Calories 613.4, Fat 21.7, SaturatedFat 6.3, Cholesterol 17.6, Sodium 293.3, Carbohydrate 93, Fiber 7.6, Sugar 8.2, Protein 14.9
SPAGHETTI SQUASH WITH PARMESAN CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
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