Spaghetti With Butternut Squash
The leaves are changing color, the weather is getting cooler, the smell of pumpkin spice lattes are in the air, and Mariah Carrey has begun the process of thawing. It is, indeed, the fall season.
There are many things to love about this colorful season, but one of the main things is the wonderful produce that flies off the supermarket shelves like a storm. There’s the tart cranberries cooked down into sauce to serve with your Thanksgiving turkey, there’s the crisp apples that can be used in as many ways as there are leaves on the ground during the fall, the brussels sprouts that get hidden under the mashed potatoes by children all over, and of course there’s squash.
Acorn squash, delicata squash, pumpkin, and of course there’s good old butternut squash. There are many uses for this sweet, nutty squash, such as blending it into a soup, roasting for a tasty side dish, or even running through a spiralizer to create tasty butternut squash noodles.
But what I wanted to do was figure out how to use this cheap, humble squash into a unique pasta dish that, I think, will be the perfect way to welcome in the fall season.
My plan is to use the squash in 2 ways, roasting it with some sage and also pureeing it into a creamy sauce that will hopefully wrap around my pasta beautifully. In addition, I think some crispy prosciutto, leeks, roasted pistachios and a bit of nutmeg will bring a world of flavors and textures that should put a smile on the face of anyone who eats it.
Let’s do this!
How to Prepare Butternut Squash
With it’s long, bulbous shape and hard flesh, butternut squash can seem like a tricky beast to conquer. However, this simple gourd isn’t that tricky, you just need to know the right stuff.
Cut off the stem end then use a vegetable peeler to remove the outer skin. If you plan on roasting the squash whole or in wedges for, say, a soup, then you can skip this step.
Point the tip of your chef’s knife down on the center with the blade parallel to the squash’s length, then jab it all the way through and push it down like a lever until you cut all the way through. This is going to take some force, but be careful.
Repeat this on the other side to cut the squash in half. Then, use a spoon to scoop out the seeds from the bulbous end.
From there, you can slice or dice the squash like you would a potato or any hard vegetable.
Serves 4
Difficulty: Easy
Estimated Time: 1 hour
1 (3 pound) butternut squash, peeled, seeded, and diced. (see above)
Olive oil
Salt and pepper
2 tablespoons minced fresh sage
3/4 cup water or vegetable broth
Freshly grated nutmeg, to taste
1 pound of spaghetti, or any pasta you have on hand
6 slices prosciutto
2 leeks, thinly sliced
3 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano, plus more for topping
1/2 cup roasted pistachios, roughly chopped
Bring a large pot of salted water to a boil and preheat the oven to 425 degrees.
Toss half of the squash cubes on a foil lined baking sheet with olive oil, salt, pepper, and the chopped sage. Roast in the oven for 30-35 minutes, tossing halfway through, until the squash is tender and browned.
Meanwhile, boil the remaining squash cubes for about 10 minutes, or until very tender. Remove with a slotted spoon, holding onto the water for your pasta, then transfer to a food processor or blender. Add the water or broth, then blend until smooth, adding more water or broth if desired. Season with salt, pepper and nutmeg.
In a wide frying pan, heat up a thin layer of oil with the prosciutto slices, then cook for about 2 minutes per side, or until the prosciutto is brown and crispy. Set aside on some paper towels.
In the same pan, add in the leeks and garlic with a pinch of salt, then cook for about 3-4 minutes, or until the leeks begin to soften. Add the pureed squash, then simmer for about 10 minutes, or until the sauce reduces.
Meanwhile, boil the spaghetti according to the package directions for al dente, about 8-10 minutes. Save 1/2 cup of pasta water, then drain.
Toss the pasta, roasted squash, and grated Parmigiano with the sauce, then cook for another 1-2 minutes, adding pasta water if needed. Season with salt and pepper to taste, then serve. Crumble up the prosciutto and sprinkle that on top along with the pistachios and more cheese, if you so please.
