Roasted Butternut Squash& Wilted Arugula Spaghetti
The sage, maple, and squash really complement each other. I think this is a meal you will enjoy. My boys had seconds (and thirds).
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- whole butternut squash
- olive oil for rubbing squash
- brown sugar for rubbing squash
- 1 c
- water for pan
- 1/2 stick
- water reserved from roasting pan
- 3/4 c
- milk or cream
- 1/4 c
- white wine
- 1/2 c
- maple syrup
- cubed squash
- handful of arugula
- 1 pinch
- 1 tsp
- sage (optional)
- salt and pepper to taste
- 2 box
- vegetable spaghetti
- 1 Tbsp
- 1 Tbsp
- water for boiling
1Cut your butternut squash into quarters. (reserve seeds for next year's planting)
2Rub with oil and place skin down in a square Pyrex baking dish. Sprinkle brown sugar and pour in the water to the bottom of pan.
3Bake at 400 until squash is fork tender.
4Reserve water for sauce. Allow squash to cool until easy to handle.
5Cut off skin. Then cube into decent size cubes.
6In a saucepan, place butter and squash. Cook until butter is melted on med high.
7Add maple, wine, and reserved roasting water. Cook for an additional 5 minutes.
8Lower heat to low medium and add milk and seasonings. Cover and stir occasionally for 10 to 15 minutes.
10At this time, boil your pasta. When al dente, drain and optionally toss with olive oil and parmesan.