Golden Spaghetti With Butternut Squash Sauce Recipes

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SPAGHETTI WITH BUTTERNUT LEEK PARMESAN SAUCE



Spaghetti with Butternut Leek Parmesan Sauce image

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

1 lb butternut squash (peeled and diced)
1 tbsp light butter
8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
1 cup large leek (white part only)
2 cloves garlic (minced)
1/4 cup fresh shaved parmesan cheese
4 sage leaves (sliced thin)
kosher salt and freshly ground black pepper (to taste)

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

GOLDEN SPAGHETTI



Golden Spaghetti image

Make and share this Golden Spaghetti recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/2 lb spaghetti
1/2 large butternut squash, peeled and cut into med chunks
1 cup heavy cream
1/2 cup chicken broth or 1/2 cup water
salt & freshly ground black pepper, to taste
parmesan cheese, freshly grated (optional)

Steps:

  • Place the squash, cream, stock, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender or in a food processor.
  • In the last 15 minutes of the sauce cooking time, add the spaghetti to the rapidly boiling water stirring occationally, remembering to add a small palmful of salt to the rapidly boiling water beforehand.
  • When the pasta is cooked al dente, drain it and place it back in the pasta pot, add one ladleful of the cooking water then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.

Nutrition Facts : Calories 996.5, Fat 46.4, SaturatedFat 27.9, Cholesterol 163, Sodium 252.3, Carbohydrate 128.5, Fiber 10.5, Sugar 10.8, Protein 21.9

GOLDEN SPAGHETTI WITH BUTTERNUT SQUASH SAUCE



Golden Spaghetti with Butternut Squash Sauce image

Spaghetti and squash sauce is a delectable harvest pasta recipe.

Categories     spaghetti     Butternut Squash     pasta recipes     easy dinner recipes     Thanksgiving recipes     family dinner recipes     squash sauce

Yield 1

Number Of Ingredients 6

1/2 lb. spaghetti
1/2 of a large butternut squash (leave the round bottom for another night)
1 c. heavy cream
1/2 c. chicken broth or water
salt
freshly grated Parmesan cheese

Steps:

  • Place the squash, cream, stock or water, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender, or in a food processor.
  • Cook the spaghetti, remembering to add a small palmful of Kosher salt to the rapidly boiling water as you cook the spaghetti, bringing it back to a boil if necessary.
  • When the pasta is cooked, drain it and place it back in the pasta pot, then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.

BUTTERNUT-SQUASH PASTA SAUCE



Butternut-Squash Pasta Sauce image

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

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

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.

BUTTERNUT SQUASH SPAGHETTI SAUCE



Butternut Squash Spaghetti Sauce image

When I heard about this recipe from a friend of mine, I smiled and nodded and thought to myself - no WAY will my kids eat this - or me for that matter! But she kept saying how delicious it was so I tried it and boy was she right! My friend created this recipe because her husband won't eat vegetables so she finds ways to "hide" them from him. It looks and taste just like spaghetti sauce - the sauce is a little thicker and not quite the robust red that spaghetti sauce is. Try it at least once! I used lots of garlic because I love it so modify to your tastes. As a suggestion, I would add only one can of stewed tomatoes and tomato sauce before adding the second cans until you do a taste test Same suggestion with the tomato paste. Tomato sauce can't get much healthier than this. If you try it, I'd love to know of any modifications you made.

Provided by Zenmaria

Categories     Lunch/Snacks

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 butternut squash (prepared as you choose steamed or baked, I bake mine)
2 (15 ounce) cans stewed tomatoes
2 (8 ounce) cans tomato sauce
4 -6 garlic cloves (minced)
4 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • In a blender/food processor, puree the squash and the can(s) of tomatoes. You may have to do more than one batch.
  • In a sauce pan, simmer the puree and add the remaining ingredients.
  • Add more stewed tomatoes, sauce and/or paste as needed.
  • Simmer for 15-20 minutes.
  • Wonderful served over whole wheat pasta with a big green salad and crusty bread.
  • Enjoy!

Nutrition Facts : Calories 233.2, Fat 1, SaturatedFat 0.2, Sodium 1244.9, Carbohydrate 57.7, Fiber 10.5, Sugar 21.2, Protein 7.4

BUTTERNUT SQUASH PASTA SAUCE



Butternut Squash Pasta Sauce image

Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.

Provided by Jonathan Cannon

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 1h

Yield 8

Number Of Ingredients 9

1 medium butternut squash - peeled, seeded, and cubed
3 cups water, divided
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pinch dried oregano, or to taste
1 pinch crushed red pepper, or to taste
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
  • Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
  • Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g

GOLDEN BUTTERNUT SQUASH LASAGNA



Golden Butternut Squash Lasagna image

My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 tablespoons canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE



Fettuccine with Butternut Squash Alfredo Sauce image

Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.

Provided by MooShell

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 30m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package dry fettuccine pasta
1 (8 ounce) package cream cheese, softened
1 cup mashed cooked butternut squash
½ cup salted butter, cubed
½ cup milk
2 cloves garlic, minced
⅛ teaspoon ground nutmeg
⅔ cup grated Parmesan cheese
1 tablespoon olive oil
1 medium zucchini, quartered and sliced
1 medium Squash, summer, yellow, raw
6 medium fresh mushrooms, quartered
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
  • Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
  • Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 47.3 g, Cholesterol 91.2 mg, Fat 35.1 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 20.3 g, Sodium 371.8 mg, Sugar 4 g

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