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“Spaghetti” with Butternut Squash Sauce

New products in the grocery store have always thrilled me. Before I found my love for cooking it was just to try something new. Now it’s to get ideas on experimenting in my little lab (aka kitchen). The other day I was meandering through the grocery store and as always I reached the pasta sauce lane at the very end. I was really surprised to see a row of orange jars in the middle of the usual sea of red marinara sauces. “Gourmet Butternut Squash Pasta Sauce” the label proclaimed. Now why didn’t I think of that sooner! I love butternut squash prepared just about every which way — so why not use it as a sauce on my “pasta”.

As you know, I’ve been shying away from the typical gluten-full, carb loaded pastas for about a year. Since then spaghetti squash has been a bit of a staple at my home. It’s quite a delicious replacement. I’ve enjoyed it with so many different toppings: cooked vegetables, marinara sauce, butter sauce and the classic salt and pepper. This butternut squash sauce, though, is probably one of my favorite toppings so far. It has a mellow mild taste like a butter sauce, but has a completely different texture – fresh, thick, smooth and creamy. It’s a little sweet but not too much.

If you are a squash lover, this recipe is made for you. I mean this is, quite literally, squash topped with squash!

Enjoy!

“Spaghetti” with Butternut Squash Sauce

Makes: 4 servings
Ready in: 55 minutes

Ingredients

For the “Spaghetti”:

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil

For the Sauce:

  • 1 medium sized butternut squash
  • 1/2 small yellow onion
  • 5 garlic cloves
  • 1 teaspoon dried sage
  • 1 tablespoon olive oil
  • about 1/2 – 1 cup water

Directions

1. Preheat oven to 375°F. Using the largest, sharpest knife you have, cut the spaghetti squash lengthwise. I generally use a butcher knife to do this. Using a spoon, discard all of the seeds. Coat the inside of the spaghetti squash with the olive oil using a brush or just clean fingers.

2. Place spaghetti squash on a cookie sheet or parchment paper, cut side down. Place this into the oven for about 45 minutes.

3. Using a sharp knife cut the butternut squash in half lengthwise and cut off the stem ends. Using a vegetable peeler, peel the skin off the butternut squash.

4. Chop the squash into chunks about an inch wide (doesn’t have to be exact).

5. Chop the onion into small chunks. Do this by first cutting the ends off the onion and removing the outer dried skin. Cut the onion in half from end to end. Slice and chop each half.

6. Husk the garlic. Easiest way to do this is to trim the ends of the garlic clove. Then using the flat base of a large knife, press down on the clove. This will separate the skin easily from the garlic.

7. Over medium-high heat, heat the oil. Add the chopped onion. Allow the onions to cook till they are soft and transparent, stirring occasionally.

8. Add the garlic cloves by pressing it through a garlic press or by mincing them. Add the sage. Stir for about 30 seconds.

9. Add the chopped butternut squash. Add about one inch of water to the pot. Reduce the heat to medium low. Cover and cook for about 15 minutes till the squash is soft and a knife can pierce it easily.

10. Transfer the butternut squash mixture into a food processor or blender. Remember it’s HOT! Puree till it’s smooth. Add water if you want a thiner consistency. I prefer it thick.

11. Remove the spaghetti squash from the oven once it’s cooked. You can tell by piercing it with a sharp knife. The knife should cut through without any effort. Scrape out the “spaghetti”. Serve hot topped with the butternut squash sauce.

This recipe has been linked at: Slightly Indulgent Tuesdays, Gluten Free Wednesdays

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10 Responses to “Spaghetti” with Butternut Squash Sauce

  1. Megan says:

    Mmm!
    I have half of a large butternut squash in the fridge- and now I finally know what to do with it! 🙂
    I just hate having to cut, de-seed, and peel those things!

  2. Deanna says:

    I use Dave’s Gourmet Butternut Squash Pasta Sauce. I purchase it at our local Henry’s Market Place in San Diego CA. Much easier than chopping up your own squash.

    • Raj says:

      Oh Dave’s pasta sauces do look good. Unfortunately most of them have sugar or evaporated cane juice in it – both of which I’m avoiding at this point. It’s was a great inspiration for this recipe though.

  3. PawHealer says:

    I made this recipe….it was a little bland..HOWEVER, the next time I make it, I am going to add some cinnamon. Another great addition is Creme Fresh…I think it may have tasted bland to me, because I am so use to the bottled sauces. No more of those for me! This recipe taught me…COOK IT MYSELF! Thanks for a great start!

    • Raj says:

      Thanks for the feedback. Definitely will try some cinnamon next time I make it as well .. that actually sounds like it’ll make it quite good.

  4. juniakk says:

    i’ve been eating spaghetti squash with marinara sauce lately. i love the idea of using butternut squash as a sauce!

    • Raj says:

      It makes the whole dish much milder.. which is nice sometimes. 🙂 I also like to just put sautéed veggies on my spaghetti squash.

  5. Pam Nadler says:

    I added 1/4t red pepper flakes and 1/2c tomato (spaghetti) sauce. Not bland- hot, spicy and delicious! Thanks for the recipe.

    • Raj says:

      That’s a great variation to use as a sauce! I sometimes even just top the “spaghetti” with sautéed veggies which is delish as well.

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