GOLDEN SPAGHETTI WITH BUTTERNUT SQUASH SAUCE
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
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
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
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 SPAGHETTI
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
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
BUTTERNUT SQUASH SPAGHETTI SAUCE
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
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
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.
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SPAGHETTI SQUASH PASTA WITH BUTTERNUT SQUASH SAUCE
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5/5 (4)Total Time 1 hrCategory MainCalories 202 per serving
- 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.
- 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.
- 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.
- 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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