Roasted Butternut Squash& Wilted Arugula Spaghetti

Tiffany Bannworth


Welcome the fall with Roasted Butternut Squash!

The sage, maple, and squash really complement each other. I think this is a meal you will enjoy. My boys had seconds (and thirds).


★★★★★ 1 vote

1 Hr
30 Min



  • 1
    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

How to Make Roasted Butternut Squash& Wilted Arugula Spaghetti


  1. Cut your butternut squash into quarters. (reserve seeds for next year's planting)
  2. 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.
  3. Bake at 400 until squash is fork tender.
  4. Reserve water for sauce. Allow squash to cool until easy to handle.
  5. Cut off skin. Then cube into decent size cubes.
  6. In a saucepan, place butter and squash. Cook until butter is melted on med high.
  7. Add maple, wine, and reserved roasting water. Cook for an additional 5 minutes.
  8. Lower heat to low medium and add milk and seasonings. Cover and stir occasionally for 10 to 15 minutes.
  9. Take almost all of the liquid and half of the squash and arugula and puree in the food processor. Pour back into pan and mix well. Continue to cook on low while you prepare your pasta.
  10. At this time, boil your pasta. When al dente, drain and optionally toss with olive oil and parmesan.

Printable Recipe Card

About Roasted Butternut Squash& Wilted Arugula Spaghetti

Regional Style: Italian
Dietary Needs: Vegetarian

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