Spaghetti Squash with Butternut Squash Sauce

Hi, there. I heard you like squash, so I roasted you some squash to put on your roasted squash. You with me? This is totally over-the-top squash madness, and I think you’re going to love it. It snowed here in Chicago for the first time yesterday. We’re not talking pretty snow either, we’re talking the hailing, sleeting, freezing wet stuff. I guess that means it’s winter. A night like that calls for a warm meal that will fill you up, and make your kitchen smell like fall.

I knew I wanted to make something with spaghetti squash, and while I love it with tomato sauce or maybe just some mushrooms and herbs, I wanted something different.

Butternut squash actually makes a wonderfully creamy, filling sauce for your “pasta” in this dish. And look how many veggie servings you’re getting! If you haven’t gotten on the squash bandwagon yet, I suggest you do so quickly. It’s cheap, nutritious, and offers tons of interesting flavors.

Your oven will get a workout with this recipe, but it’s worth it for the delicious smell you’ll have in your kitchen! You’ll roast both squashes in the oven, along with a few garlic cloves, and some sliced red onion. Do you have leftover cloves of roasted garlic from when you made my zucchini pizza? Great! You can skip roasting new garlic cloves and instead use your leftover cloves. As delicious as the squash is in this recipe, I must recommend that you don’t skimp on the toppings. Roasted onions, crisp prosciutto, and fresh herbs really elevate the flavor, and I suggest you don’t leave them out. Bacon would probably work just as well if you can’t find prosciutto.

I suggest you make this on a chilly night – it’s warm and filling and guaranteed to make you want to cozy up on the couch. Serve it up with a nice glass of wine, and you’ll have the perfect evening.

Spaghetti Squash with Butternut Squash Sauce

Cook time: 40 minutes; Total time: 1 hour

Ingredients:

1 medium spaghetti squash

1 medium butternut squash

2 cloves garlic, ends cut off, but not fully peeled

2 tbsp and 2 tsp olive oil, divided

¼ red onion, sliced thinly

4 thin slices prosciutto

2 tbsp milk*

1 tsp fresh rosemary, chopped (plus more for garnish, if desired)

1 tsp fresh sage, chopped (plus more for garnish, if desired)

½ tsp salt

⅛ tsp pepper

 

Directions:

Preheat oven to 400℉. Slice both the butternut squash and spaghetti squash in half, lengthwise. Use and large knife and slice slowly – these guys are tough to get into! Brush olive oil onto cut sides of the squash (I used a tablespoon for each squash). Place butternut squash, cut side up, and spaghetti squash, cut side down, on a baking sheet.

Place the 2 cloves of garlic on a piece of foil, drizzle with 1 tsp olive oil, and fold foil around it to make a packet. Put the foil packet on your baking sheet with the squash, and roast everything in the oven together. The spaghetti squash and garlic will be done after about 20 minutes, butternut squash after about 40. Baking times do vary based on the size of your squash, but you should be able to easily pierce the squash with a fork when it’s ready. 

Toss your sliced onions with the remaining 1 tsp of olive oil and sprinkle with a pinch of salt and pepper. Spread them out on your baking sheet when you have about 15 minutes of time left on the butternut squash. They should soft and more translucent when you take them out of the oven. If they’re starting to burn and your squash need more time, just take them out a little early and set them aside in a small bowl. Cover the bowl in foil to keep them warm.

Once the spaghetti squash has cooled enough to handle, hold the squash lengthwise, and drag a fork down the squash, creating spaghetti like strands. 

Let the butternut squash cool while you crisp your prosciutto. Place the slices of prosciutto in a pan, and cook on medium heat, until they shrink down and are slightly browned.

Scoop out the butternut squash flesh, and place in a food processor or blender with milk, rosemary, sage, salt, and pepper. Squeeze the garlic cloves out of their paper shells into the squash. Blend until smooth.
Divide the spaghetti squash onto plates, top with butternut squash. Top with onions, and crumble prosciutto slices on top. Finally, garnish with more fresh herbs, if desired.

 

*I tried both chicken broth and milk in the sauce. Both worked equally well, so use whatever you have on hand.