Spaghetti With Roasted Butternut Squash Recipe

Name: Spaghetti With Roasted Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash, peeled and cut into 1-inch pieces; 1 whole head garlic, separated into cloves and peeled (cut large cloves in half); 3 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 14 -16 ounces spaghetti; 1 tablespoon salt; 1/4 cup butter; 3 slices bacon, crisp-cooked and crumbled; 1/2 cup walnuts, chopped and toasted; 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg; 1/3 cup pecorino cheese; sliced green onion

Servings: persons

2 lbs butternut squash, peeled and cut into 1-inch pieces
1 whole head garlic, separated into cloves and peeled (cut large cloves in half)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
14 -16 ounces spaghetti
1 tablespoon salt
1/4 cup butter
3 slices bacon, crisp-cooked and crumbled
1/2 cup walnuts, chopped and toasted
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/3 cup pecorino cheese
sliced green onion

1
Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti.
2
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.
3
Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm.
4
In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently.
5
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.

2120

kcal

Calories

229

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs butternut squash, peeled and cut into 1-inch pieces, 1 whole head garlic, separated into cloves and peeled (cut large cloves in half), 3 tablespoons olive oil, 1/4 teaspoon salt, and more.

Yes, Spaghetti With Roasted Butternut Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Roasted Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions