Roasted Butternut Squash& Wilted Arugula Spaghetti
By
Tiffany Bannworth
@MissAnubis
1
The sage, maple, and squash really complement each other. I think this is a meal you will enjoy. My boys had seconds (and thirds).
Ingredients
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ROASTED SQUASH
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1whole butternut squash
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·olive oil for rubbing squash
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·brown sugar for rubbing squash
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1 cwater for pan
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SAUCE
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1/2 stickbutter
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·water reserved from roasting pan
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3/4 cmilk or cream
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1/4 cwhite wine
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1/2 cmaple syrup
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·cubed squash
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·handful of arugula
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1 pinchcayenne
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1 tspsage (optional)
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·salt and pepper to taste
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PASTA
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2 boxvegetable spaghetti
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1 Tbspoil
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1 Tbspsalt
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·water for boiling
How to Make Roasted Butternut Squash& Wilted Arugula Spaghetti
- Cut your butternut squash into quarters. (reserve seeds for next year's planting)
- Rub 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.
- Bake at 400 until squash is fork tender.
- Reserve water for sauce. Allow squash to cool until easy to handle.
- Cut off skin. Then cube into decent size cubes.
- In a saucepan, place butter and squash. Cook until butter is melted on med high.
- Add maple, wine, and reserved roasting water. Cook for an additional 5 minutes.
- Lower heat to low medium and add milk and seasonings. Cover and stir occasionally for 10 to 15 minutes.
- At this time, boil your pasta. When al dente, drain and optionally toss with olive oil and parmesan.