Spaghetti With Roasted Butternut Squash Recipes

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH

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.

SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER

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.