Butternut Squash Spaghetti Recipes

Roasted Butternut Squash Pasta The Mediterranean Dish

WebOct 10, 2022 · Reserve 1 ½ cups cubed butternut and set it aside for now. Place the rest of the squash in a large bowl of a food processor and squeeze the garlic out of its papery …

Rating: 4.8/5(12)

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Butternut Squash and Basil Spaghetti Light Orange …

WebMar 24, 2024 · Directions. Preparing the Butternut Squash: Use a peeler to remove the skin from the butternut squash. Cut the squash into one …

1. Cut the Butternut Squash: Use a peeler to remove the skin of butternut squash. If you want to have some crunchiness in the baked squash, you can keep the skin on. Remove the ends and then cut the squash in half at the neck. Cut the neck and body part in half lengthwise. Use a spoon to remove and discard the seeds and stringy bits. Cut the squash into approximately one-inch cubes.
2. Season and Bake the Butternut Squash: Preheat oven to 400 °F. Place the squash cubes into a large bowl and add salt, sage powder, and olive oil to toss. Transfer the seasoned squash cubes onto a baking pan and bake for 25 minutes or until the squash cubes are easily pierced with a fork. Set aside.
3. While the squash is baking, bring a saucepan of water to a boil. Add uncooked spaghetti and cook according to package directions; rinse with cold water and drain. Toss the cooked spaghetti with olive oil and salt gently to prevent the noodles from sticking together.
4. While the spaghetti is cooking, heat a sauté pan over high heat. Add canola oil when the pan is hot. Wait for approximately 10 seconds until the oil is hot and then reduce the heat to medium. Add garlic and crushed pepper. Stir quickly until they are fragrant; approximately 20 seconds. Add green pepper, roasted tofu, butternut squash, and half of the basil leaves. Stir until the green pepper cubes are crispy and tender; approximately 3 minutes. Stir briefly.

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Spaghetti Squash Pasta With Butternut Squash Sauce

WebSep 25, 2015 · Instructions. Preheat the oven at 400 degrees F. Roast the spaghetti squash and butternut squash by slicing both in half …

1. Preheat the oven at 400 degrees F. Roast the spaghetti squash and butternut squash by slicing both in half lengthwise then scooping out the center seeds with a spoon. Drizzle olive oil over the inside and place face down on a baking sheet. Add a drizzle of water to the pan. Wrap the onion and garlic cloves with foil and add to the pan and bake for 35 minutes or until a knife inserted to the squash feels tender inside. During baking remove the garlic and onion after about 20 minutes. When the squash is done cooking, remove the squash from the oven and let the squash cool slightly about 10 minutes until it can be easily handled.
2. Using a fork scrape the sides down of the spaghetti squash to break up the squash into noodles. Put noodles in a dish, cover and set aside while you make the sauce.
3. In a medium saucepan add 1 tablespoon of ghee and 3 sage leaves and sauté on medium heat for about 3 minutes or until fragrant.
4. Pour the fragrant butter into a blender and add the Parmesan cheese, onion, garlic, salt and pepper. Remove the butternut squash from the skin by scooping it with a spoon and add it to the blender too.

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