Spaghetti with Creamy Butternut Squash
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Bulking out this dish with butternut squash is a wonderful way to add flavor, texture, and nutrients without having to serve up extra-large bowls of pasta. Cooking both the squash and the pasta in the same pot of water saves time and makes for less cleanup. If you tend to go heavy on the salt for your pasta cooking water, you may want to cut back on the salt you add to the sauce (you can always add more right before serving).
Ingredients
Frozen winter butternut squash
30 oz, cubes (about 7 cups)
Garlic clove
4 clove(s), 2 cloves left whole, 2 cloves finely chopped
Extra virgin olive oil
1 Tbsp
Shallot
4 large, thinly sliced (about 2 cups)
Grated Pecorino cheese
½ cup(s)
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Uncooked whole wheat spaghetti
12 oz
Fresh sage
¼ cup(s), or parsley, thinly sliced
Instructions
1
In a large pot filled with salted, boiling water, add squash and 2 whole cloves garlic. Cook until tender, 5 to 7 minutes. Using a slotted spoon or small strainer, remove squash and garlic from cooking water to a food processor; process until very smooth, 1 to 2 minutes.
2
In a large saucepan over medium-low heat, heat oil. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add chopped garlic, and cook, stirring, until fragrant, 1 minute. Add pureed squash and ½ cup squash cooking water; stir to combine. Stir in cheese, salt, and pepper; remove from heat, cover and keep warm.
3
Bring pot with squash cooking water to a boil; cook pasta according to package directions. Reserve ½ cup pasta cooking water; drain pasta and add to saucepan with squash sauce. Gently toss to coat pasta, adding ¼ cup reserved pasta water to thin (or more, if desired).
4
Garnish with sage or parsley; serve immediately.
5
Serving size: about 3/4 cup
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