This Butternut Squash and Walnut Spaghetti Recipe with spinach and garlic in a cream sauce is SO GOOD! It’s fresh, tasty and looks beautiful in the bowl.
When you’re craving a dish that is delicious, made with fresh vegetables and looks beautiful when served, this Butternut Squash and Walnut Spaghetti Recipe is the meal you want! It’s the perfect pasta dish for a fall evening.
Cooking with butternut squash (or winter squash as it is also called) is popular for a host of reasons.
In addition to tasting amazing, it is high in fiber, potassium is low fat, and packed with anti-oxidants.
This makes it a smart dietary choice to lower blood pressure and manage diabetes among other things!
Ways to Cook Butternut Squash
For this butternut squash recipe, it is cut into cubes and baked in the oven before it is added to the sauce and spaghetti noodles.
Alternatively, you can cut this high in fiber butternut squash in half, hollow out the seeds, season, and bake.
To cut the cooking time for this and other butternut squash recipes, you can use your Instant Pot and cook it for roughly 8 minutes.
If you don’t own an Instant Pot, you can also use your microwave and cook on high for about 10 minutes.
How To Choose The Best Butternut Squash
When you’re in your grocery store or at the farmers market, there are a few musts on how to choose the best butternut squash.
First, look for a squash that is a medium beige color. Be sure there are no cuts, bruising, or other ways for bacteria to get inside.
Once you have spotted a flawless-looking winter squash to cook, you want a nice and solid one.
Get the most for your money by choosing a heavy squash. Finding a larger squash can make your dollar stretch by using it in two of your favorite squash recipes.
Baked Butternut Squash and Spaghetti Ingredients:
- dry spaghetti
- butternut squash, cubes
- Salt and pepper
- olive oil
- garlic, minced
- crushed red pepper flakes
- heavy cream
- baby spinach, roughly chopped
- grated Parmesan cheese
- lemon, zested and juiced
- walnuts, toasted and coarsely chopped
How to make Butternut Squash and Walnut Spaghetti:
Preheat oven to 400 degrees.
Prepare a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
Step 1: Toss cubed butternut squash with 1 tablespoon olive oil and season as desired with salt and pepper.
Bake in the oven for 30 to 40 minutes (depending on the size of the squash) or until the squash is softened.
Tip: During the last 5 minutes of baking time, add the walnuts to one corner of the baking sheet to toast lightly.
Step 2: Meanwhile, cook spaghetti according to package instructions.
Drain and return to pot.
Toss with lemon juice.
Step 3: In a large skillet, heat 1 tablespoon over medium-high heat.
Stir in garlic and red pepper flakes.
Add the heavy cream and bring to a simmer.
Stir in spinach.
Step 4: Add in the parmesan and cooked squash.
Fold in the ingredients until thoroughly combined.
Step 5: Pour sauce over spaghetti and toss to combine.
Serve topped with chopped walnuts, additional grated Parmesan, and lemon zest if desired.
Are Spaghetti Squash and Butternut Squash the Same?
Contrary to what many people think, spaghetti squash and butternut squash are not the same. Interestingly, neither is considered a vegetable! Because they contain seeds and grow on the flower-producing part of the plant, they are technically fruit!
Another difference between the two is their consistency. While a baked spaghetti squash has a stringy texture, the butternut squash has a creamy texture.
Here are more recipes using vegetables you’ll love:
Sweet Corn Soup Instant Pot Recipe with Rosemary
Bacon Asparagus Tarts Recipe
Easy Butternut Squash Soup
What are some of your favorite ways to use squash in recipes?
Butternut Squash and Walnut Spaghetti
Ingredients
- 1 16 ounce package dry spaghetti
- 2 cups cubed butternut squash
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 3 cups baby spinach roughly chopped
- ½ cup grated Parmesan cheese
- 1 lemon zested and juiced
- ½ cup walnuts toasted and coarsely chopped
Instructions
- Preheat oven to 400 degrees.
- Prepare a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Toss cubed butternut squash with 1 tablespoon olive oil and season as desired with salt and pepper.
- Bake in the oven for 30 to 40 minutes (depending on the size of the squash) or until the squash is softened. Tip: During the last 5 minutes of baking time, add the walnuts to one corner of the baking sheet to toast lightly.
- Meanwhile, cook spaghetti according to package instructions.
- Drain and return to pot. Toss with lemon juice.
- In a large skillet, heat 1 tablespoon over medium-high heat.
- Stir in garlic and red pepper flakes.
- Add the heavy cream and bring to a simmer. Stir in spinach.
- Add parmesan and cooked squash.
- Pour sauce over spaghetti and toss to combine.
- Serve topped with chopped walnuts, additional grated Parmesan, and lemon zest if desired.
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